Maillard reaction stabilization

Ikan R, Rubinsztain Y, Nissenbaum A, Kaplan IR (1996) Geochemical aspects of the Maillard reaction. In Ikan R (ed) The maillard reaction consequences for the chemical and life sciences. Wiley, Chichester, UK, pp 1-25 Jastrow JD, Miller RM (1998) Soil aggregate stabilization and carbon sequestration feedbacks through organomineral associations. In Lai R, Kimble JM,... 

HP formation may have been promoted by the acidic environment and stabilization of HP precursors through complexation with phosphate released during demineralization. Altogether, therefore, the one-month in situ model appeared unsuitable for simulating the Maillard reaction. Longer exposures would have enhanced the risk of bacterial degradation of the slices. 

The disadvantage of the dilution of extracts is that the flavour concentration is lower and the flavour dose has to be increased. Significant heat treatment can influence the flavour stability in a negative way because oxidation and Maillard reactions are enhanced and the flavour might be less stable. Owing to the fact that flavours are mainly complex mixtures, their rheological properties, particularly in presence of hydrocolloids, fibres or other macromolecules, are often not Newtonian. This can cause problems in the production process. In order to simplify... 

The heat stability of milk is increased by the Maillard reaction, probably via the production of carbonyls (section 9.7). 

The first report on antioxidative effect of MRP was made by Franzke and Iwainsky (3). Shortly afterward Griffith and Johnson (4) reported that the addition of glucose to cookie dough resulted in a better stability against oxidative rancidity during storage of the cookies. Research on antioxidative MRP was then mainly performed by groups in Japan. A symposium on Maillard Reactions in Food held in Uddevalla, Sweden, 1979 included also the aspect of antioxidative properties. The contributions on this subject contained also brief reviews (5, 6, 7). Most of the work has been done on model systems. Some applications in food systems have, however, also been reported (8 - 11). 

Ten aspects of the Maillard reaction will be considered in this chapter the effect on a,, on pH, on redox potential, on solubility, on texture, on foamability and foam stability, on emulsifying power, on volatile formation on storage, on binding of volatiles, and on other functionalities. The third of these has received by far the most attention and this is reflected here. 

Roscic M, Horvat S (2006) Transformations of bioactive peptides in the presence of sugars - Characterization and stability studies of the adducts generated via the Maillard reaction. Bioorg Med Chem 14 4933 943 (vide penetus)... 

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