Article
Enhanced Functionality of Maillard-reaction Products Derived from Milk Protein through Lactic Acid Bacteria Fermentation
Nam Su Oh1, Yong Kook Shin1, Younghoon Kim2, Kwang Won Lee3, Sae Hun Kim3,*
1R&D Center, Seoul Dairy Cooperative, Ansan 425-839, Korea
2BK21 Plus Graduate Program, Department of Animal Science, Chonbuk National University, Jeonju 561-756, Korea
3Division of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Korea
*Corresponding author: Sae Hun Kim, Division of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Korea, Tel: 82-2-3290-3055, Fax: 82-2-3290-3506, E-mail:
saehkim@korea.ac.kr
Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Published Online: Jun 30, 2019
Abstract
The Maillard reaction is a complex reaction that occurs between carbonyl and amine groups during food processing and storage. In addition, it produces a large number of Maillard reaction products (MRPs), which have an important role in determining food characteristics including aroma, color, flavor, and texture. Importantly, recent studies have been conducted that the Maillard reaction products and their ferments with lactic acid bacteria (LAB) induced specific biological characteristics including antimicrobial, antioxidative, and antihypertensive activities as well as improved their physiological features such as the heat stability and emulsifying properties. Therefore, we described on new insights for enhanced physiologic and biologic functions of MRPs through LAB fermentation.
Keywords: Maillard reaction products; Lactic acid bacteria; fermentation