Advanced search
Publication Cover
International Journal of Food Properties Volume 19, 2016 - Issue 10
Submit an article Journal homepage
1,165
Views
17
CrossRef citations to date
0
Altmetric
Original Articles

Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction

Lizhe WangKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, China;Department Environmental and Agro-Biotechnologies, Centre de Rechereche Public-Gabriel Lippmann, Belvaux, LuxembourgView further author information
,
Zhanmei JiangKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, China;FOODAWA Food Technology Limited Company, Zhuhai, ChinaCorrespondence[email protected]
View further author information
,
Bo TianKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, ChinaView further author information
,
Lina BaiKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, ChinaView further author information
,
Xiaohan ShiKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, ChinaView further author information
&
Xiaona ZhangKey Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, ChinaView further author information
Pages 2238-2250 | Received 01 Aug 2015, Accepted 14 Nov 2015, Published online: 16 Jun 2016

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Wei Jiang, Yu Liu, Xianqing Yang & Shiwei Hu. (2018) Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction. International Journal of Food Properties 21:1, pages 2730-2743.
Read now
Xiao Zheng, Dong Sheng Li & Ke Ding. (2017) Purification and identification of angiotensin I-converting enzyme inhibitory peptides from fermented walnut residues. International Journal of Food Properties 20:sup3, pages S3326-S3333.
Read now

Articles from other publishers (15)

Qingyu Wang, Jiayang Li, Yaqi Tu, Jianping Cai, Fazheng Ren & Hao Zhang. (2023) Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide. Frontiers in Nutrition 10.
Crossref
Abdullah A. A. Abdo, Sam Al-Dalali, Yakun Hou, Hamzah Aleryani, Qayyum Shehzad, Omer Asawmahi, Ammar AL-Farga, Belal Mohammed, Xiaohan Liu & Yaxin Sang. (2023) Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties. Food and Bioprocess Technology.
Crossref
Jiayang Li, Yaqi Tu, Fazheng Ren & Hao Zhang. (2023) Characteristics and Antioxidant Activity of Maillard Reaction Products from Β-Lactoglobulin and Isomaltooligosaccharide. SSRN Electronic Journal.
Crossref
Yanmei Ren, Zhenjie Mao, Qi Zhang, Shiyuan Dong, Fengchao Zha & Bojian Chen. (2022) Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators. International Journal of Food Science & Technology 57:12, pages 7840-7851.
Crossref
Weiwei Zhang, Yaqian Han, Kexin Shi, Jianming Wang, Chen Yang & Xu Xu. (2022) Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates. LWT 171, pages 114144.
Crossref
Qi Guo, Jiaxin Tang, Shidong Li, Liyue Qiang, Shuaidan Chang, Gengan Du, Tianli Yue & Yahong Yuan. (2022) Lactobacillus plantarum 21805 encapsulated by whey protein isolate and dextran conjugate for enhanced viability. International Journal of Biological Macromolecules 216, pages 124-131.
Crossref
Yaqi Tu, Lei Guan, Fazheng Ren & Hao Zhang. (2022) Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2′-fucosyllactose. International Dairy Journal 130, pages 105366.
Crossref
Jie Hong Chiang, Michelle Ting Yun Yeo, Dayna Shu Min Ong & Christiani Jeyakumar Henry. (2022) Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates. Food Chemistry 383, pages 132609.
Crossref
Benoit Pugin, Serafina Plüss, Denisa Mujezinovic, Rikke C. Nielsen & Christophe Lacroix. (2022) Optimized UV-Spectrophotometric Assay to Screen Bacterial Uricase Activity Using Whole Cell Suspension. Frontiers in Microbiology 13.
Crossref
Yucheng Wang, Haixia Wang, Jitao Yang & Min Yang. (2022) Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products. Journal of Food Processing and Preservation 46:3.
Crossref
Xindi Wang, Ran Tian, Xiaohan Shi, Jialun Hu, Zhanmei Jiang & Juncai Hou. (2021) Characterisation and antioxidant activity of glycated casein hydrolysate with xylose: Impacts of zinc sulphate and cupric chloride. International Dairy Journal 114, pages 104932.
Crossref
Jie Hong Chiang, Graham T. Eyres, Patrick J. Silcock, Allan K. Hardacre & Michael E. Parker. (2019) Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International 123, pages 642-649.
Crossref
Kun Chen, Jiajia Zhao, Xiaohan Shi, Qayum Abdul & Zhanmei Jiang. (2019) Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time. Foods 8:7, pages 242.
Crossref
Haixia Wang, Jitao Yang, Min Yang & Wei Ji. (2019) Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. International Dairy Journal 91, pages 55-63.
Crossref
Soottawat Benjakul, Kasidate Chantakun & Supatra Karnjanapratum. (2018) Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin. Journal of Food Science and Technology 55:9, pages 3779-3791.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.