Arihara K, Zhou L, Ohata M
School of Veterinary Medicine, Kitasato University, Towada, Japan.
School of Veterinary Medicine, Kitasato University, Towada, Japan.
Adv Food Nutr Res. 2017;81:161-185. doi: 10.1016/bs.afnr.2016.11.005. Epub 2016 Dec 19.
Food protein-derived peptides are promising food ingredients for developing functional foods, since various bioactive peptides are released from food proteins. The Maillard reaction, which plays an important role in most processed foods, generates various chemical components during processing. Although changes of amino acids or proteins and reduced sugars by the Maillard reaction have been studied extensively, such changes of peptides by the Maillard reaction are still not resolved enough. Since food protein-derived peptides are widely utilized in many processed foods, it deserves concern and research on the changes of peptides by the Maillard reaction in foods during processing or storage. This chapter initially overviewed food protein-derived bioactive peptides. Then, Maillard reaction products generated from peptides are discussed. We focused particularly on their bioactivities.
食物蛋白衍生肽是开发功能性食品的有前景的食品成分，因为各种生物活性肽是从食物蛋白中释放出来的。美拉德反应在大多数加工食品中起着重要作用，在加工过程中会产生各种化学成分。虽然美拉德反应引起的氨基酸或蛋白质以及还原糖的变化已得到广泛研究，但美拉德反应引起的肽的此类变化仍未得到充分解决。由于食物蛋白衍生肽在许多加工食品中被广泛使用，因此美拉德反应在食品加工或储存过程中引起的肽的变化值得关注和研究。本章首先概述了食物蛋白衍生的生物活性肽。然后，讨论了由肽产生的美拉德反应产物。我们特别关注了它们的生物活性。
