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Unformatted text preview: 8/31/2009 1 Maillard Reaction (Non ‐ enzymatic browning) y Chemical reaction between reducing sugars and amino acids, free amino acid groups, proteins and/or other nitrogen ‐ containing compounds. y The reaction involved occurs between the carbonyl group in reducing sugar and the NH 2 group in amino acids. y Oyetunji O. & Rodriguez, A. (Shin, R.) Web sources, Hui, 2007, Fennema, 2007, Belitz, 2004 Maillard Browning many effects in foods y Pigment is from melanoidins, which vary in amt of nitrogen, MW, water solubility y Aromas from volatile compounds y Flavors y Antioxidant – compounds with highly reductive properties (reductones) y Loss of essential amino acids y Formation of mutagenic compounds y Cross linkage of proteins Belitz Maillard reaction y Reducing sugars are : glucose, Reducing sugars are : glucose, xylose xylose, lactose, , lactose, arabinose arabinose, maltose, fructose. , maltose, fructose....
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- Spring '10
- MAILLARD BROWNING, Maillard reaction