Abstract：
:The effects of three reactive peptides, γ-glutamylmethylcysteine (γ-GMC), γ-glutamylpropylcysteine (γ-GPC), and γ-glutamylbutylcysteine (γ-GBC) on the suppression of reactive radicals during the heating of l-lysine in the presence or absence of glucose was studied by electron spin resonance spectroscopy. γ-GMC and γ-GPC were extracted from fresh garlic, and γ-GBC was a synthetic peptide. The results showed that γ-GMC and γ-GPC effectively suppress formation of l-lysine radicals, but that γ-GBC exhibits low radical inhibition. The origin of the short peptides, and the length of their side chain, influenced their surface hydrophobicity and subsequent radical inhibition. In addition, the oxidation of l-lysine was inhibited by the peptides in a similar manner to their inhibition of the Maillard reaction (MR), and their radical inhibition was consistent with similar activity towards N(ε)-(carboxymethyl)lysine (CML).
journal_name
Food Chemjournal_title
Food chemistryauthors
Shi F,Bai B,Ma S,Ji S,Liu Ldoi
10.1016/j.foodchem.2015.07.140subject
Has Abstractpub_date
2016-03-01 00:00:00pages
538-44eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01174-7journal_volume
194pub_type
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