Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity

Abstract

Nowadays there has been an increase in the need to incorporate foods in our diets that have optimal and palatable organoleptic characteristics as well as complex interaction in human biological processes that provide beneficial properties to human health. Animal foods and their by-products are an important source of macro-and micronutrients and also a great protein source; nevertheless the consumption of these products has been decreasing since they have been associated with the generation of chronic degenerative diseases; therefore the food industry has sought to innovate toward the generation of healthier foods. This chapter presents an overview of the glycation of proteins of animal origin via the Maillard reaction emphasizing on their posttranslational modifications and their possible uses in food, based on their bioactivity.

Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates

“…The Maillard reaction or glycosylation between peptides and sugars could also enhance ACE inhibitory activity, possibly due to the formation of carbonyl-ammonia condensation in complex Maillard reaction products. This improvement might result from the chelation of zinc metal transition or the reducing activity of peptides modified through the Maillard reaction by the heating process [63][64][65]. However, prolonged reaction times could diminish this activity [1,14,66].…”