EFFECT OF MAILLARD REACTION-PRODUCTS ON PROTEASES ACTIVITY IN-VITRO

被引：10

作者：

PITOTTI, A

DALBO, A

STECCHINI, M

机构：

[1] Food Science Department, University of Udine, Udine, 33100

来源：

JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 03期

关键词：

D O I：

10.1111/j.1745-4557.1994.tb00144.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A complex chemical transformation known as the Maillard reaction may occur in foods containing reducing sugars and compounds with free amino groups. This reaction is accelerated by heating but occurs also at room temperature. Some food flavors, colors and texture characteristics depend on this reaction, but reduced nutritive values of proteins are also reported. To evaluate the contribution of digestive enzymes inhibition to this effect, activities of some proteases (pepsin, trypsin and chymotrypsin) were tested in the presence of glucose-glycine solutions heated at 90C for different times. Pepsin was partially inhibited by glycine itself but Maillard reaction products (MRP) did not produce additional effect. MRP showed a limited inhibition on trypsin and chymotrypsin. Unfractionated MRP solution showed an inhibiting effect on trypsin of the same order as already reported by Oeste (1989) for the low molecular weight (LMW) fraction of glucose-lysine MRP. High molecular weight (HMW) MRP presented an additional inhibiting effect, beside that reported for LMW on chymotrypsin. This however only occurred in particular conditions.

引用

页码：211 / 220

页数：10

共 18 条

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