Maillard reaction molecular weight

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). 

The reaction of dextrose with a nitrogen-containing compound, eg, amino acids or proteins, yields a series of intermediates which form pigments of varied molecular weight (Maillard reaction). The type of pigments produced is dependent on reaction conditions such as pH, temperature, and concentration of reactants. 

We hope that this manuscript will encourage flavor chemists to understand and better utilize the modern techniques available in mass spectrometry. In particular we believe these desorption techniques and associated chromatographic interfaces to be especially useful for the is of food derived peptides, amino acids, polyhydroxypyrazines and other polar or high molecular weight components of caramelization and Maillard reactions. 

A. Amoldi and G. Boschin, Low molecular weight coloured compounds from Maillard reaction model systems, in Melanoidins in Food and Health, Vol. 2, J. M. Ames (ed), European Communities, Luxembourg, 2001, 23-29. 

Severe heating of proteinaceous foods leads not only to generation of flavor compounds due to the Maillard reaction, but also to thermal degradation of Met and Cys residues in proteins, as well as of different low-molecular-weight compounds. These reactions are discussed in Chapter 10 of this volume. 

This is an essential class for the formation of aroma compounds, mainly by caramelization of the low-molecular-weight sugars and by Maillard reaction with the amino acids (see Section 3.1). 

In addition, other work showed that 3-hydroxy-4,5-dimethyl-2(5H)-furanone can be formed thanks to a Maillard reaction of hexoses and pentoses in the presence of cysteine 20). Due to the non-linear structure of Sotolon, its formation cannot simply be explained directly from sugar cyclization during tire Maillard reaction, like other furanones such as Furaneol. Hence, it is likely tliat Sotolon results from rearrangement of Amadori products of low molecular weight like butan-2,3-dione (diacetyl) and hydroxyacetaldehyde, via an aldol condensation (Figure 6). 

Interest in the structure and reactivity of D-fiuctosamine and its derivatives is determined by their practical significance for the food industry and for control/ treatment of diabetes-related pathologies, but also by a notable structural flexibility of this carbohydrate derivative, which may provide for some models that are unique for the field of carbohydrate chemistry. As an important and a major class of intermediates in the Maillard reaction, the fiuctosamine structure serves as a precursor of a broad variety of both low- and high-molecular-weight Maillard reaction products, hundreds of which have so far been identified. Here we consider only the most immediate transformation steps of D-fiuctosamine, while some of the more important Maillard reaction products whose origin can be traced to the D-fructosamine intermediates will be considered in Section IV. 

While low molecular weight chromophores arise mainly in systems with free amino acids, the coloured Maillard reaction products with proteins are almost exclusively macromolecular substances. 

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