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Topic: Maillard reaction

Related Topics

Caramel

Enzymatic browning

Cannizaro reaction

Lactate

Glycation

Amino acid

Chemical affinity

Glycosylamine

Pumpernickel

Carbonyl group

Toaster oven

Coffee

Acetic acid

Baking

Oxidation

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	Maillard reaction - Wikipedia, the free encyclopedia
		The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat.
		This reaction is the basis of the flavouring industry, since the type of amino acid determines the resulting flavour.
		Since the Maillard reaction produces water, having a high water activity environment inhibits the reaction.
	en.wikipedia.org /wiki/Maillard_reaction (365 words)

	Schedule for CE/ENE 553
		The Maillard reaction is a type of non-enzymatic browning which involves the reaction of simple sugars (carbonyl groups) and amino acids or proteins (free amino groups).
		The Maillard reaction occurring in biopolymers was investigated to prove that biopolymers could convert into geopolymers over the years.
		Maillard reactions are dependent upon temperature, solute concentration, and reaction time, and occurred in the experiments: glucosamine, chitosan plus glucose, and chitosan plus glucosamine.
	www-rcf.usc.edu /~tfyen/Courses/dkim_05.html (199 words)

	Maillard Reaction (Site not responding. Last check: 2007-10-12)
		Maillard reaction is a type of non-enzymatic browning which involves the reaction of simple sugars (carbonyl groups) and amino acids (free amino groups).
		The initial reaction is the condensation of the carbonyl group of a reducing sugar (aldose) with a free amino group of a protein or an amino acid, which loses a molecule of water to form N-substituted glycosylamine (Step A).
		In foods, attempts to prevent the reaction should be directed towards removing one of the reactants: the amino compounds (for carbohydrate-rich foods) or the reducing sugars for protein-rich foods.
	www.landfood.ubc.ca /courses/fnh/410/colour/3_82.htm (686 words)

	FOOD RESOURCE, Oregon State University
		Volatile compounds generated from the Maillard reaction of Pro-Gly, Gly-Pro, and a mixture of glycine and proline with glucose.
		Reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin.
		Contribution of peptides to volatile formation in the maillard reaction of casein hydrolysate with glucose.
	food.oregonstate.edu /ref/color/maillard.html (3359 words)

	Maillard Reaction (Site not responding. Last check: 2007-10-12)
		The Maillard reaction (named after the French scientist Louis Camille Maillard, pictured on the right) takes place when components like reducing sugars and amino acids or proteins react together.
		Maillard reaction chemistry, in terms of the effect on proteins in foods and under physiological conditions, is a major field of interest of Professor Jenny Ames of the School of Food Biosciences, The University of Reading.
		The Maillard reaction also results in the generation of flavour and colour.
	www.fst.rdg.ac.uk /people/afs97jma/maillard.htm (800 words)

	Why Should I Brown Meat First?
		The Maillard reactions occur only at the surface of the meat, because the moisture in the meat keeps the interior from getting above 212°F. To get the most flavor from meat, cut it into smaller pieces to expose more surface area to be browned.
		The Maillard reaction occurs when the proteins on the surface of the meat recombine with sugars in the food.
		In the early twentieth century, Louis Camille Maillard happened upon what came to be known as the Maillard reaction.
	missvickie.com /howto/cooking101/meatbrowning.html (1809 words)

	Science of Meat: What Gives Meat its Flavor?
		The Maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present.
		The Maillard reaction occurs most readily at around 300° F to 500° F. When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction and creating the strongest flavors on the surface.
		In the early twentieth century, Louis-Camille Maillard happened upon what came to be known as the Maillard reaction when he was trying to figure out how amino acids linked up to form proteins.
	www.exploratorium.edu /cooking/meat/INT-what-makes-flavor.html (923 words)

	brownprin (Site not responding. Last check: 2007-10-12)
		Maillard reaction is a non-enzymatic browning reaction, caused by the condensation of an amino group and a reducing compound, resulting complex changes in biological and food system.
		Maillard reaction occurs when virtually all foods are heated, and also occurs during storage.
		The left figure is "effect of pH on Maillard browning of L-lysine, L-alanine, and L-arginine heated with D-glucose at 121C for 10 min".
	www.landfood.ubc.ca /courses/fnh/301/brown/brown_prin.htm (822 words)

	IMARS - Homepage
		The purpose of this message is to invite all researchers with an interest in Maillard Reaction food science, biology and medicine to join the International Maillard Reaction Society as a member, friend and supporter.
		In 1912, Louis Camille Maillard postulated that his discovery, i.e., the reaction between reducing sugars and amino acids, would be of relevance to agronomy, nutrition and medicine, in particular diabetes.
		This enormous growth has been the catalyst for chartering the International Maillard Reaction Society (IMARS), based on ideas brought forth at the Eighth International Maillard Reaction Symposium that was held from August 28 to September 1, 2004 in Charleston, South Carolina.
	imars.case.edu (415 words)

	[No title] (Site not responding. Last check: 2007-10-12)
		The most common reaction responsible for surface browning during cooking is the Maillard reaction (non enzymatic browning) between naturally occurring reducing sugars and compounds containing an amino acid group, e.
		Maillard reaction rates are increased with an increase in temperature, pH, concentration of Maillard reactants, water activity, oxygen supply, and nature of the raw materials among other factors.
		Maillard reactions of value are not limited to the food industry, and it is believed that these compounds would be of value anywhere a brown color is desirable.
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=03/71879.030904&ELEMENT_SET=DECL (9645 words)

	Maillard reaction (from food preservation) -- Encyclopædia Britannica
		This reaction takes place between reducing sugars (simple monosaccharides capable of carrying out reduction reactions) and the amino group of proteins or amino acids present in foods.
		Chemical reactions are manifested by the disappearance of properties characteristic of the starting materials and the appearance of new properties that distinguish the products; within the...
		Many oxidation–reduction reactions are as common and familiar as fire, the rusting and dissolution of metals, the browning of fruit, and respiration and photosynthesis—basic life functions.
	www.britannica.com /eb/article-50549 (709 words)

	Research - Gerrard - Biological Sciences - University of Canterbury
		The Maillard reaction is responsible for the glycation of proteins in vivo and is believed to lie at the heart of many medical conditions, particularly diabetes and those associated with ageing, such as cataract formation, and Alzheimer's disease.
		One manifestation of the Maillard reaction is protein crosslinking.
		Studied the effects of metal ions on the Maillard reaction, exploring new methods for studying the reaction using mass spectrometry, and elucidating the mechanism of the crosslinking reaction.
	www.biol.canterbury.ac.nz /people/gerrard/bchmjg/jg_res_mal.shtml (591 words)

	Role of the Maillard, or "Protein-Sugar" Reaction in Highlight Yellowing of Albumen Photographic Prints
		A reaction between naturally occurring glucose in egg white and amino groups on egg white proteins is described and shown to be a contributor to the highlight yellowing of albumen photographic prints.
		The reaction between reducing sugars and amine groups of amino acids and proteins is called the Maillard reaction, after the French chemist who discovered it in 1912.
		The Maillard reaction is an important consideration in albumen prints because of the significant amount of glucose naturally present in egg white proteins.
	albumen.stanford.edu /library/c20/reilly1982a.html (2806 words)

	Maillard Reactions (Site not responding. Last check: 2007-10-12)
		Ammonia is a source of nitrogen for this reaction, because the pure Caramel reaction alone doesn't produce enough colour.
		1/The initial reaction is the condensation of an amino acid with a simple sugar, which loses a molecule of water to form N-substituted aldosylamine.
		And it is! One of the reasons Caramel and Maillard reactions are confused in brewing and food processing literature is that one of the Maillard paths is a simple Caramel reaction, catalysed by amino acids.
	brewery.org /brewery/library/Maillard_CS0497.html (914 words)

	New York Academy of Sciences
		Maillard reactions play a role in both normal aging and in a staggering array of age-related chronic diseases.
		Louis Camille Maillard was a French physician and chemist who in 1912 wrote a paper, impressive in hindsight, describing a nonenzymatic browning reaction (that is, one not jump-started by enzymes) that occurred when he heated amino acids with sugars.
		Maillard reaction products are mainly absorbed in the small intestine, and about 10% of dietary AGEs are absorbed in the bloodstream.
	www.nyas.org /snc/annals.asp?annalID=28&PartnerCD=Observer&TrackCD=AX28 (1789 words)

	Medline references for Glycosylation and the Maillard Reaction
		The Maillard reaction, a nonenzymatic reaction of aldehydes and ketones with amino
		Baynes, JW, Monnier, VM, 1989, “The Maillard reaction
		The Maillard reaction as a basis for a theory of ageing.
	www.lc-maillard.org /biblio_Monnier.htm (2165 words)

	8th International Symposium on the Maillard Reaction
		The Maillard reaction is at the crossroads of food and biomedical sciences.
		This reaction, which was discovered by food scientists during the early part of the 20th century, contributes to the natural and normal aging of tissues, but, when accelerated, contributes to pathology in a range of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases.
		The role of the Maillard reaction in diabetes and its complications has become a major focus of research, leading to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications.
	www.nyas.org /snc/calendarDetail.asp?eventID=1864&date=8/28/2004 (331 words)

	Maillard reaction on scallop allergens investigated
		The Maillard reaction, called after the chemist Louis-Camille Maillard, is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat.
		The allergenicity was enhanced at the early stage of the Maillard reaction, but the impact ‘trend' depended on the type of reducing sugar used.
		“The allergenicity was enhanced at the early stage of the Maillard reaction, and the trend of the effect depended on the type of reducing sugar used,” they report in the 19 August edition of the Journal of Agricultural and Food Chemistry.
	www.foodproductiondaily.com /news/news-ng.asp?n=62110-scallop-allergen-maillard (435 words)

	DMI Ingredients/Lactose/Functional Properties/Browning
		The Maillard reaction occurs between a reducing sugar such as lactose, and the amino group found in proteins.
		This reaction starts as a condensation of the sugar with the amino group and continues through a series of rearrangements and other reactions, ending with the formation of insoluble melanines.
		The controlled browning of lactose protein mixtures is highly desirable for the browning of foods in microwaves, where the lower surface temperatures that occur are insufficient for the browning produced in the conventional process.
	www.uvg.edu.gt /~rgarcia/Lactose.html (278 words)

	Medline references for Glycosylation and the Maillard Reaction
		Maillard Reaction in Glassy Low-Moisture Solids as Affected by...
		Maillard reaction was originally studied because of its importance to foods...
		Maillard reactions are commonly observed as they are responsible for...
	www.lc-maillard.org /english/biblio_Monnier.htm (2143 words)

	Maillard Reactions (Site not responding. Last check: 2007-10-12)
		Maillard reactions and Caramel from molecular dehydration will take place.
		Rapid and complete hot break, very dark but smooth Maillard reactions, and very high bittering hop isomerisation are the result of this.
		Well one reason is that temperature affects Maillard reaction outcomes.
	brewery.org /brewery/library/Maillard2_CS0497.html (474 words)

	Expert in: Maillard Reaction; Flavor Analysis
		This reaction, known as Maillard or browning reaction, has profound effects on the color, flavor, and texture of processed foods.
		Control of this reaction during thermal treatment can lead to a greater commercial exploitation of its effects, such as in situ generation of reaction flavors and enhancement of the quality of flavor and color of processed food.
		Expert has applied his experience gained through analysis of complex Maillard reaction mixtures to the analysis of different food samples, using gas chromatography/mass spectrometry (GC/MS) with cryogenic cooling of the GC column to trap volatile aroma components and identifying their structures by mass spectrometry.
	www.intota.com /viewbio.asp?bioID=604125&perID=721326 (522 words)

	J. Inst. Brew. vol.110:1 (2004) Sensory and Instrumental Flavour Analysis of Wort Brewed with Dark Specialty Malts (Site not responding. Last check: 2007-10-12)
		Furthermore, the darkest caramel malt (480 EBC units) was found to contain most Maillard aldehydes as determined by the reaction with thiobarbituric acid.
		Similarly, other intermediate products of the Maillard reaction such as acetic acid, diacetyl and 2,3-pentanedione were found to arise in a higher concentration in dark caramel malts (220-480 EBC units) than in roasted malt (1200 EBC units).
		Maillard reaction, purge and trap GC/MS, sensory assessment, thiobarbituric acid number, wort tasting.
	www.scientificsocieties.org /jib/abstracts/2004/G-2004-0517-221.htm (271 words)

	CCFRA - Campden and Chorleywood Food Research Association - The Maillard reaction in foods and medicine
		The Maillard reaction - the major mechanism of non-enzymic browning in foods - plays an important role in determining the quality and distinguishing characteristics of many foods.
		An International Symposium on the Maillard reaction was held in 1997 to bring together specialists from diverse fields to pool their knowledge on the mechanism and significance of this intriguing 'reaction'.
		It provides a wealth of cross-indexed information on most aspects of the Maillard reaction and will be of interest to anyone who needs to appreciate its chemistry, occurrence and significance.
	www.campden.co.uk /publ/pubfiles/jls_3653.htm (259 words)

	Proceedings of the Oklahoma Academy of Science (Site not responding. Last check: 2007-10-12)
		In reactions of arginine•HCI and xylose in boiling aqueous solution at autogenic pH, the liberation of carbon dioxide was maximal at equimolar ratio of the reactants.
		Maillard reaction compounds have been found to possess antioxidative activity.
		The Maillard reaction mixtures were dialyzed against degassed distilled water (100 times the volume of MRP solution) under a nitrogen atmosphere for different times, with Spectropor 6 dialysis tubing with a molecular weight cutoff of 1000 (Spectrum Medical Industries, Inc., Los Angeles, CA).
	digital.library.okstate.edu /oas/oas_htm_files/v67/p69_71.html (1095 words)

	Maillard Reaction
		Research in the field of the Maillard reaction has developed rapidly in recent years not only as a result of the application of improved analytical techniques, but also the realisation that that the Maillard reaction plays an important role in some human diseases and in the ageing process.
		The Maillard Reaction: Chemistry, Biochemistry and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry.
		If you are interested in the Maillard reaction, or are involved in food chemistry or chemical pathology, this book is a must.
	www.rsc.org /Publishing/Books/0854049649.asp (184 words)

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