Maillard Reaction
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description
Maillard Reaction presentation in food systems
Transcript of Maillard Reaction
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Browning Reactions
FDSC400
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Important Types of Browning
Enzymatic (polyphenoloxidase). Fresh cut
vegetables, non-toxic, no flavor
Caramelization. Sugars at very high
temperatures.
Lipid Browning. Polymerization of frying
oils
Vitamin C Browning. Similar to Maillard
THE MAILLARD REACTION
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Maillard Browning
the sequence of events that begins with
reaction of the amino group of amino acids
with a glycosidic hydroxyl group of sugars;
the sequence terminates with the
formation of brown nitrogenous polymers
or melanoidins
John deMan
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The Maillard Reaction
Occurs between reducing sugars and
amines at high temperatures
Produces flavor
Produces color
Produces antioxidant products
Produces toxic products
Destroys nutrients (lysine)
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Addition of an amine to an aldose
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8/14The Amadori Rearrangement
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Strecker aldehydes PolymerizePyrolytic products
Amines
DHA Crucial Intermediate
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Sugar Pyrolytic Products
O
O
CH3
OH
O
OH
O
CH3
maltol isomaltol
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NH2
H
RCOOH
O
N
H R
COOH
O
O
-H2O -H
2O
-H2O
dicarbonyl amine
O
OH
RO
H
CO2NH3
Stecker aldehyde
Strecker Degradation
Rich nutty, meaty flavors
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CH
NH2
O CH2
CH
CH
2
O
NH2
O
Asparagine
Strecker aldehyde
Acrylamide
Mutagens from the Maillard
Reaction
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Control Steps
Rapidly accelerated by temperature
Significant acceleration at intermediate wateractivities
Sugar type Pentose>hexose>disaccharide>>polysaccharide
protein concentration (free amines)
Inhibited by acid
amines are protonated
and used up, pH drops
Sulfur dioxide
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Inhibition by Sulfite
SO3-
DH DSH
