naa a22 4500 510724299 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0596-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0596-5 Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation [Elektronische Daten] [Hui Wang, Yongyu Li, Yongqiang Cheng, Lijun Yin, Lite Li] Douchi is a fermented soybean product which is popular in China. It is reported to exhibit angiotensin I-converting enzyme (ACE)-inhibitory activity. Manufacturing procedures significantly affected the content and composition of ACE inhibitors in douchi. This work investigated the influence of Maillard reaction on ACE-inhibitory activity of douchi fermented by Mucor wutongqiao during fermentation. The ACE-inhibitory activity of douchi increased during pre-fermentation and the first 2weeks of ripening, and then it decreased in the latter periods of ripening. Peptide content increased continuously during the fermentation. At the last 2weeks of ripening, reducing sugar was significantly consumed by Maillard reaction, which was indicated by the development of color and fluorescence. These results suggest that consumption of the biologically active ACE-inhibitory peptides was assumed to cause the main decrease of ACE-inhibitory activity of douchi, although the generation of Maillard reaction products might potentially improve the ACE-inhibitory activity of douchi. Springer Science + Business Media, LLC, 2011 ACE-inhibitory activity nationallicence Peptide nationallicence Maillard reaction (MR) nationallicence Wang Hui College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut Li Yongyu College of Engineering, China Agricultural University, East Campus, Qinghua Dong Lu, Haidian District, 100083, Beijing, China aut Cheng Yongqiang College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut Yin Lijun College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut Li Lite College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 297-301 1935-5130 6:1<297 2013 6 11947 https://doi.org/10.1007/s11947-011-0596-5 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0596-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Hui College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut NATIONALLICENCE 700 1- Li Yongyu College of Engineering, China Agricultural University, East Campus, Qinghua Dong Lu, Haidian District, 100083, Beijing, China aut NATIONALLICENCE 700 1- Cheng Yongqiang College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut NATIONALLICENCE 700 1- Yin Lijun College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut NATIONALLICENCE 700 1- Li Lite College of Food Science and Nutritional Engineering, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, P.O. Box 40, 100083, Beijing, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 297-301 1935-5130 6:1<297 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer