Maillard reaction

A non-enzymatic heat-activated chemical reaction between sugars (especially ribose) and amino acids, which occurs in foods as they form glycosylamines and Amadori compounds. The Maillard reaction is responsible for “browning” of baked or cooked foods (e.g., bread crusts and barbecued steak), which are mutagenic by the Ames assay.

It is possible that the age-related changes in collagen are partially mediated through the Maillard reaction; it has been suggested that a similar, if not identical, reaction is involved in certain neurodegenerative diseases—e.g., Alzheimer’s, Creutzfeldt-Jakob and Parkinson’s diseases.

Maillard reaction

A chemical reaction between sugars and proteins that results in cellular damage or aging; the making of advanced glycosylation end products; the chemical deterioration of proteins during food processing or storage. Also known in nutritional science as the “browning reaction.”

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Browning Reaction

References in periodicals archive?

The Maillard reaction and oxidative stress during ageing of soybean seeds.

Comparison of soluble sugar degradation in soybean seed under simulated tropical storage conditions

According to Acar and colleagues, roasting nuts may destroy some bioactive compounds, but it can also form antioxidant compounds through the Maillard reaction. However, the total antioxidants capacity after roasting is the result of the thermal degradation of naturally occurring antioxidant compounds and the formation of new Maillard reaction products having antioxidant activity.

A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

The other main route to the formation of HMF is the Maillard reaction. The Maillard reaction plays an important role in the taste and appearance of food and occurs during cooking.

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

The pH values of food may influence the Maillard reaction in such food.

Supplementary effects of higher levels of various disaccharides on processing yield, quality properties and sensory attributes of Chinese--style pork jerky

They found that encapsulation can prevent the formation of potentially harmful compounds, such as undesired Maillard reaction products, in thermally processed foods.

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This research is based on two principles: (i) the chymotrypsin hydrolysis of gelatin from a different source could produce peptides of varying properties that will yield a different degree of browning during Maillard reaction and (ii) the introduction of [Cu.sup.2+] will expedite the rate of reaction and reduce the time for brown colour development.

Evaluation of Catalytic Effects of Chymotrypsin and [Cu.sup.2+] for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

A series of reactions take place during heat treatment between amino groups of proteins and aldehyde groups of lactose known Maillard reaction. This reaction is much faster at temperatures above 100degC, which results in a change in color and flavor as well as loss in essential amino acids (lysine & arginine) (Manji & Kakuda, 1988; Alfa- Laval, 2003).

Effect of Different UHT Processing Temperatures on Ash and Lactose Content of Milk during Storage at Different Temperatures

[16.] Rickard O and P Sjodin Effect of Maillard reaction products on protein digestion.

Process development, nutrition and sensory qualities of wheat buns enriched with edible termites (Macrotermes subhylanus) from Lake Victoria region, Kenya

She describes this reaction as the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat.

Secrets of bacon sandwiches' winning taste, smell revealed

The complex, fluorescent AGE molecules formed during the Maillard reaction can lead to protein cross-linking and contribute to the development and progression of several diabetic complications such as peripheral neuropathy, cataracts, impaired wound healing, vascular damage, arterial wall stiffening and decreased myocardial compliance (Wautier and Guillausseau, 2001; Aronson, 2003; Ahmed, 2005; Thomas et al., 2005; Wada and Yagihashi, 2005).

Inhibitors of aldose reductase and advanced glycation end-products formation from the leaves of Stelechocarpus cauliflorus R.E. Fr

It utilizes Maillard reaction technology and provides natural salinity and enhancement to salt reduced products with no residual aftertaste.

Missing MSG: monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives

Developed using innovative Maillard reaction technology, Savorkey ingredients are strictly vegan and represent a cost-effective alternative to traditional animal protein-based taste.