Document Detail


Maillard reaction and food processing. Application aspects.
MedLine Citation:
PMID:  9598202     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The Maillard reaction occurs widely in food and biological systems. This contribution reviews the relation between the Maillard reaction and food processing, particularly its contribution to flavor formation, antioxidative effects, desmutagenic activity and the improvement of protein functional properties. Proteins modified by glucose, and melanoidins are important components of foodstuffs while the reactions of amino acids or peptides with glucose or dicarbonyl compounds produce various kinds of flavor components. Melanoidins and Amadori rearrangement products play an important role in providing antioxidative effects, both in vitro and in vivo. Melanoidins also exhibit desmutagenic activity against carcinogenic compounds. Protein-polysaccharide conjugates, prepared by Maillard reaction at mild conditions, increase the emulsifying activity, as well as antioxidative and antimicrobial effects of the original proteins.
Authors:
N V Chuyen
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  434     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  1998  
Date Detail:
Created Date:  1998-07-28     Completed Date:  1998-07-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  213-35     Citation Subset:  IM    
Affiliation:
Department of Food and Nutrition, Japan Women's University, Tokyo, Japan.
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MeSH Terms
Descriptor/Qualifier:
Aldehydes / chemistry
Amino Acids / chemistry
Antimutagenic Agents / chemistry
Antioxidants / chemistry
Carbohydrates / chemistry
Dietary Proteins / analysis
Flavoring Agents / analysis
Food Analysis
Food Handling / methods*
Food Preservatives / chemistry
Heterocyclic Compounds / chemistry
Hot Temperature
Humans
Maillard Reaction*
Models, Chemical
Nutritional Physiological Phenomena
Peptides / chemistry
Polymers / chemistry
Pyrazines / chemistry
Sulfur / chemistry
Chemical
Reg. No./Substance:
0/Aldehydes; 0/Amino Acids; 0/Antimutagenic Agents; 0/Antioxidants; 0/Carbohydrates; 0/Dietary Proteins; 0/Flavoring Agents; 0/Food Preservatives; 0/Heterocyclic Compounds; 0/Peptides; 0/Polymers; 0/Pyrazines; 0/melanoidin polymers; 7704-34-9/Sulfur

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