Improved physicochemical properties and hepatic protection of Maillard reaction products derived from fish protein hydrolysates and ribose

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• 作者：Sung-Yong Yang^a ; ¹ ; Sanghoon Lee^b ; ¹ ; Min Cheol Pyo^a ; Hyeonjin Jeon^b ; Yoonsook Kim^b ; ² ; ^{kimyus@kfri.re.kr} ; Kwang-Won Lee^a ; ² ; ^{kwangwon@korea.ac.kr}
• 关键词：Fish protein hydrolysate ; Maillard reaction ; Physicochemical property ; Hepatic protection ; Nrf2 transcription factor
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1979-1988
• 全文大小：1325 K
• 卷排序：221

文摘

Maillard reaction products of fish protein hydrolysate improve heat stability. Maillard reaction products have improvement of rheological property rather than original protein. Maillard reaction products increase Nrf2 translocation and phosphorylation of ERK. HO-1 and γ-GCL are up-regulated by Maillard reaction product via Nrf2 activation.