Enhanced Functionality of Maillard-reaction Products Derived from Milk Protein through Lactic Acid Bacteria Fermentation

• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: Nam Su Oh Yong Kook Shin Younghoon Kim Kwang Won Lee Sae Hun Kim
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 3권 1호, 19~27쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

The Maillard reaction is a complex reaction that occurs between carbonyl and amine groups during food processing and storage. In addition, it produces a large number of Maillard reaction products (MRPs), which have an important role in determining food characteristics including aroma, color, flavor, and texture. Importantly, recent studies have been conducted that the Maillard reaction products and their ferments with lactic acid bacteria (LAB) induced specific biological characteristics including antimicrobial, antioxidative, and antihypertensive activities as well as improved their physiological features such as the heat stability and emulsifying properties. Therefore, we described on new insights for enhanced physiologic and biologic functions of MRPs through LAB fermentation.

목차

Introduction

Milk protein and Maillard reaction products (MRPs)

Antioxidant Activity and Cardiovascular Health

키워드

Maillard reaction products Lactic acid bacteria fermentation