Maillard Reaction and Food Processing
- 1 January 1998
- book chapter
- Published by Springer Nature
- Vol. 434, 213-235
- https://doi.org/10.1007/978-1-4899-1925-0_18
Abstract
The Maillard reaction occurs widely in food and biological systems. This contribution reviews the relation between the Maillard reaction and food processing, particularly its contribution to flavor formation, antioxidative effects, desmutagenic activity and the improvement of protein functional properties. Proteins modified by glucose, and melanoidins are important components of foodstuffs while the reactions of amino acids or peptides with glucose or dicarbonyl compounds produce various kinds of flavor components. Melanoidins and Amadori rearrangement products play an important role in providing antioxidative effects, both in vitro and in vivo. Melanoidins also exhibit desmutagenic activity against carcinogenic compounds. Protein-polysaccharide conjugates, prepared by Maillard reaction at mild conditions, increase the emulsifying activity, as well as antioxidative and antimicrobial effects of the original proteins.Keywords
This publication has 76 references indexed in Scilit:
- Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork PattiesJournal of Food Science, 1995
- Generation of DNA-breaking activity in the Maillard reaction of glucose-amino acid mixtures in a solid systemMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1993
- Nutritional and physiological effects of casein modified by glucose under various conditions on growing and adult rats.Agricultural and Biological Chemistry, 1991
- Volatile products formed from L-cysteine and dihydroxyacetone thermally treated in different solvents.Agricultural and Biological Chemistry, 1990
- ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION‐TYPE BROWNING REACTIONJournal of Food Science, 1975
- Formation of N-Carboxymethyl Amino Acid from the Reaction of α-Amino Acid with GlyoxalAgricultural and Biological Chemistry, 1973
- Formation of N-[2 (3-Alkylpyrazin-2-on-1-yl) acyl] amino Acids or -peptides on Heating Tri- or Tetrapeptides with GlyoxalAgricultural and Biological Chemistry, 1973
- Antioxidative Activity of Amino-carbonyl Reaction ProductsFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973
- On the Reaction of Dipeptides with Dicarbonyl CompoundsAgricultural and Biological Chemistry, 1972
- Studies on the Decarboxylation of Amino Acids with GlyoxalAgricultural and Biological Chemistry, 1971