Kinetics, Maillard reaction

Craig, I.D., Parker, R., Rigby, N.M., Cairns, P., and Ring, S.G. 2001. Maillard reaction kinetics in model preservation systems in the vicinity of the glass transition Experiment and theory. J. Agric. 

Fu MX, Wells-Knecht KJ, Blackledge JA, Lyons TJ, Thorpe SR and Baynes JW (1994) Kinetics, mechanisms, and inhibition of late stages of the Maillard reaction. Diabetes 43, 676-683. 

The formation of brown pigments via the Maillard reaction, especially in model systems (e.g. glucose-glycine), usually follows zero-order kinetics, but the loss of reactants has been found to follow first- or second-order kinetics in foods and model systems. Activation energies of 109, 116 and 139 kJ mol-1 have been reported for the degradation of lysine, the formation of brown pigments and the production of hydroxymethylfurfural (HMF), respectively. 

These two aspects of such a complex change as the Maillard reaction are considered together, because most of the kinetic studies are based on certain assumptions regarding the mechanism of reaction. It is convenient to consider first the reaction in acid medium, and then the reaction at pH values of about 6.5 and above. 

The results discussed in this article showed that the effect of inorganic phosphate on the course of the Maillard reaction may be described by general base catalysis following approximately first-order kinetics. The effect is optimum in the pH-range between 5 and... 

The importance of Maillard reaction products to the flavor of foods has received considerable attention. One group of Maillard products, the alkylpyrazines, are thought to contribute roasted, toasted and nutty flavor notes to a variety of foods. Several reviews have detailed the presence of pyrazines in a wide variety of foods (1-7). Considerable work has previously focused on mechanisms of formation and the effects of various parameters on pyrazine formation (8-17). Part one of this study reported on the effects of type of amino acid and type of sugar on the kinetics and distribution pattern of pyrazines formed (18). The current study investigates the effect of pH and water activity on the kinetics of alkylpyrazines formation. 

Knowledge of the Maillard reaction is being extended very actively in many different ways. The participation of free radicals has already been dealt with in Chapter 2 and work on colour and flavour aspects is being deferred to Chapters 4 and 5, respectively. This chapter deals with a number of relatively disparate topics, namely, the effects of pH, high pressure, 7g, and the use as reactants of amines other than amino acids, of lipids, and of oligo- and polysaccharides, as well as the determination of a-dicarbonyl intermediates, control of aldol/retroaldol reactions, fluorescence, kinetic aspects, and sites of protein glycation. 

The kinetics of the early-stage Maillard reaction has been considered by Ge and Lee.117 Their basic equation was as follows ... 

Recently, Peleg el al.129 have made a case for applying non-Arrhenius and non-Williams-Landel-Ferry kinetics to the Maillard reaction, since its reactivity is only noticeable above a certain temperature. They show that a relatively simple, empirical log-logistic relationship,... 

Jousse et al.130 have surveyed the data available on the kinetics of aroma formation by the Maillard reaction and have assembled a simplified, but broadly based, kinetic scheme, as outlined in Scheme 3.3. 

S.-J. Ge and T.-C. Lee, Kinetic significance of the Schiff base reversion in the early-stage Maillard reaction of a phenylalanine-glucose aqueous model system,. /. Agric. Food Chem., 1997, 45, 1619-1623. 

C. M. Brands and M. A. J. S. van Boekel, Kinetic modelling of Maillard reaction browning effect of heating temperature, in Melanoidins in Food and Health, Vol. 2, J. M. Ames (ed), European Communities, Luxembourg, 2001, 143-144. 

F. Jousse, T. Jongen, W. Agterof, S. Russell, and P. Braat, Simplified kinetic scheme of flavor formation by the Maillard reaction, J. Food Sci., 2002, 67, 2534-2542. 

F. Bressa, N. Tesson, M. D. Rosa, A. Sensidoni, and F. Tubaro, Antioxidant effect of Maillard reaction products Application to a butter cookie of a competition kinetics analysis, J. Agric. Food Chem., 1996, 44, 692-695. 

E.-H. Ajandouz, L. S. Tchiakpe, F. Dalle Ore, A. Benajiba, and A. Puigserver, Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems, J. Food Sci., 2001, 66, 926-931. 

The Amadori product from D-glucose 33 and L-proline decomposes at 130 °C in DMF to afford 33 and D-Mannose 54, indicating the reversibility of the Amadori reaction. A kinetic study using 33 and phenylalanine indicates that the Schiff s base formation is the rate-determining step of the Maillard reaction [275,276]. 

Saltmarch, M., Vagnini-Ferrari, M., and Labuza, T.P., Theoretical basis and application of kinetics to browning in spray-dried whey food systems, in Maillard Reactions in Food, Eriksson, C., Ed., Pergamon Press, Oxford, 1981, p. 331. 

Ajandouz, E. H. and Puigserver, A. (1999). Nonenzymatic browning reaction of essential amino acids Effect of pH on caramelization and Maillard reaction kinetics. / Agric. Food Chem. 47,1786-1793. 

Martins, S. I. F. S. Unravelling the Maillard reaction network by multiresponse kinetic modelling. Ph.D. Thesis, Wageningen University, The Netherlands, 2003. 

Piergiovanni, L., de Noni, I., Fava, P., and Schiraldi, A. (1989). Nonenzymatic browning in processed cheeses. Kinetics of the Maillard reaction during processing and storage. Ital. J. Food Sci. 1,11-20. 

In our investigation on the effect of Maillard reaction products on the absorption of tryptophan (36), the kinetics of the absorption of tryptophan in the presence of Maillard reaction products formed in the glucose-tryptophan system was studied by bott vitro everted gut sac method and vivo catherization of the portal vein. Fructose-L-tryptophan (Amadori compound) appeared to be the major fraction of the reaction products when fractionated using a cellulose column eluted by water-saturated n-butanol. The absorption of L-tryptophan was partially inhibited vitro and vivo by fructose-L-tryptophan in a competitive manner with an inhibitor constant (Ki) of l.lmM. The relative absorption rate of L-tryptophan was significantly lower in the presence of the Maillard reaction products than in the presence of fructose-L-tryptophan indicating the presence of other inhibitory factors in the reaction products. The in vivo absorption of fructose-L-tryptophan was almost negligible compared to that of tryptophan. The inhibited absorption by Maillard reaction products, may have contributed in part to an incomplete recovery in the growth of the rats when fed a supplemented browned synthetic amino acid diet. 

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