Review of Food-derived Protein Hydrolysates/Peptides-saccharide Maillard Reaction Conjugates in Food Application Research

Abstract

Abstract: Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Functional and structural properties of Maillard conjugates have outstanding advantages. Therefore, Maillard reaction have been widely used to improve the functional characteristics of protein hydrolysates, and has become a hot spot in the field of current food science research. A recent review was focused on the current status of sources, reaction mechanisms, preparation methods, structural characteristics, functional properties, nutritional biological activities and applications in medical sciences and future food prospect. This review provides a new idea for the development of the food-derived protein hydrolysates/peptides and saccharides Maillard conjugates functional products, and provides a theoretical reference to further explore of health effects.

Key words: Protein hydrolysates, Peptides, Saccharides, Maillard reaction, Functional activity

CLC Number:

TS201.4

Jian DING Mengzhu YANG Zhen-Xiu HUANG Yong Fang. Review of Food-derived Protein Hydrolysates/Peptides-saccharide Maillard Reaction Conjugates in Food Application Research[J]. FOOD SCIENCE, 0, (): 0-0.

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