| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398867 | Food Research International | 2013 | 9 Pages |
Abstract
⺠Maillard reaction occurred between the bioactive peptide IPP and ribose (98 °C). ⺠Ribose was conjugated to IPP via its N-terminal (m/z of 458.3). ⺠Peptide degradation to dehydrated IP (m/z of 211.1) was observed. ⺠ACE inhibitory activity of IPP was lost during Maillard reaction. ⺠Strong antioxidant properties of reaction products were detected.
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Authors
Zhanmei Jiang, Dilip K. Rai, Paula M. O'Connor, André Brodkorb,