Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

► Maillard reaction occurred between the bioactive peptide IPP and ribose (98 °C). ► Ribose was conjugated to IPP via its N-terminal (m/z of 458.3). ► Peptide degradation to dehydrated IP (m/z of 211.1) was observed. ► ACE inhibitory activity of IPP was lost during Maillard reaction. ► Strong antioxidant properties of reaction products were detected.