Reaction, Maillard

Magstream Mahogany acids Mahogany sulfonate Maillard products Maillard reaction... 

G. R. Waller and M. S. Feather in The Maillard Reaction in Foods and Nutrition, American Chemical Society, Washington, D.C. 1983 F. Hata and M. Oimomi, Rinsho KensaSS, 893 (1989). 

The rate of aspartame degradation in dry mixes is more dependent on the water activity than on the temperature (23). In dry mixes, aspartame may also engage ia Maillard reactions with the aldehyde moieties of flavoting agents, resulting ia the loss of sweetness and flavor. Use of the corresponding acetals of the flavor compounds to avoid this reaction has been reported (24). 

W. Baltes, in P. A. Pinot, H. V. Aeschbacher, R. F. HurreU, and R. Liardon, eds.. The Maillard Reaction in Food Processing, Human Nutrition and Physiology, Birkh Auser Vedag, Boston, Mass., 1990. 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

Fig. 12.—Carbonyl-amine reactions leading to Maillard reaction products and reductones (adapted from Ref. 51a).

Maillard Reactions in Food Chemical, Physiological and Technological Aspects, in C. Eriksson (Ed.), Progress in Food and Nutrition Science 5, Pergamon Press, Oxford, 1981. 

SEVERINI c and lerici c r (1995) Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment , Ital J Food Sci, 1 (2) 189-96. 

YOKDTA A, MiYATA K, MURAGUCHi H and TAKAHASHi A (1987) Effect of glucose on the antioxidative activity of Maillard reaction products during extmsion cooking , Nippon Nogeikagaku Kaishi, 61 (10) 1273-8. 

Francis, F.J., Food colorants anthocyanins, Crit. Rev. Food Set Nutr, 28, 273, 1989. Fay, L.B. and Brevard, H., Contribution of mass spectrometry to the study of the Maillard reaction in food, Mass Spectr. Rev., 24, 487, 2005. 

Yaylayan, V.A., Classification of the Maillard reaction a conceptual approach, Trends Food Sci. Technol, 8, 13, 1997. 

Monosaccharides are probably involved in the browning reactions that occur during the roasting of coffee. Caramelization involving the sugars alone, and Maillard reactions, between sugars and free amino acids, produce polymeric yellow to dark brown substances, known as melanoidins. These melanoidins can be extracted into hot water, separated and characterized.105... 

The Maillard reaction is likely to take on additional significance with the introduction of many new protein and peptide pharmaceuticals. For example, Tarelli et al. have demonstrated that lysine vasopressin undergoes rapid glycation in the presence of reducing sugars in both aqueous and solid formulations and that the N-terminal adduct can form rapidly even at — 20°C [52], A textbook that deals with the consequences for the chemical and life sciences of the Maillard reaction has been published [53]. 

R. Ikan, Ed, The Maillard Reaction Consequences for the Chemical and Life Sciences, John Wiley Sons, New York, 1996. 

Ho C-T (1996) Thermal degradation of Maillard aromas. In Ikan R (ed) the Maillard reaction Consequences for the chemical and life sciences. Wiley, Chichester, UK, pp 27-53... 

When the Maillard reaction was evaluated using 10 g/1 glucose for 30 minutes at 90 °C and 20 1 liquor ratio the fibre diameter increased by 3.5% xylose gave an increase almost twice as much but showed some yellowing. In this process accessibility of the fibre for dye molecules is increased, since the glucose molecules penetrate between the peptide chains. The reaction also introduces primary alcoholic groups, making the wool more dyeable with... 

The generation of artifacts has also been an intermittent concern. Hayashi et al.59 reported a heat-induced artifact for conversion of Amadori products of the Maillard reaction to V -(carboxymcthyl) lysine that had the potential to affect IHC staining. However, among thousands of articles pertaining to... 

Miki Hayashi C, Nagai R, Miyazaki K, et al. Conversion of Amadori products of the Maillard reaction to N(epsilon)-(carboxymethyl)lysine by short-term heating possible detection of artifacts by immunohistochemistry. Lab. Invest. 2002 82 795-808. 

Johnson KJ, Cygan RT, Fein JB (2006) Molecular simulations of metal adsorption to bacteria surfaces. Geochim Cosmochim Acta 70 5075-5088 Jokic A, Frenkel AI, Vairavamurthy MA, Huang PM (2001) Bimessite catalysis of the Maillard reaction and its significance in natural humification. Geophys Res Lett 28 3899-3902... 

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