International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 122035 Total View: 2263811
Frequency: quarterly ISSN Online: 2578-3475 CODEN: IJFSJ3
Email: ijfsa@hillpublisher.com
Article http://dx.doi.org/10.26855/ijfsa.2024.03.008

Mechanism and Examples of Maillard Reaction

Yuxin Geng

Shanghai Jiao Tong University (SJTU), Shanghai, China.

*Corresponding author: Yuxin Geng

Published: April 25,2024

Abstract

The Maillard reaction, also known as the carbonyl-ammonia reaction, refers to the reaction between a compound containing an amino group and a compound containing a carbonyl group to produce melanoidins through condensation and polymerization. The Maillard reaction was originally discovered by the French chemist Maillard in 1912 while mixing glycine with glucose in a co-heating process, hence the name Maillard reaction. It is also known as the Maillard reaction because of the brown color of the product. Carbonyl compounds found in the reaction products include aldehydes, ketones, and reducing sugars. Amino compounds consist of amino acids, proteins, amines, and peptides. The result of the reaction enhances the color of the food and imparts a distinct flavor, such as the golden-brown hue of bread crust, the rich brown color of braised meat, and their intense aroma. However, the reaction process can also lead to a significant loss of protein and amino acids in the food, potentially generating toxic and harmful substances if not adequately controlled. This paper aims to elucidate the mechanism and influencing factors of the Maillard reaction and to list the common applications of the Maillard reaction in food.

References

[1] Liu Jing, Han Meiyi, Hou Liran, Hu Na, Yu Junzhe, Xie Caifeng. Research progress on the formation and control methods of harmful products from Maillard reaction in brown sugar production [J]. Food Science, 2023.

[2] Lin Xiaotong, Li Meng, Zhang Yucang. Extraction, modification and antioxidant activity of shrimp shell protein [J]. Food and Fermentation Industry, 2019, 49(7):218-224. 

[3] Dong Ye, Zhang Yiqi, Zhang Xiaodi, et al. Study on antioxidant activity of hydrolyzed Wumard reaction products from bighead carp skin [J]. Chinese Journal of Nuclear Agriculture, 2019, 36(11):2199-2209. 

[4] Huang Jianrong, Li Qiumeng, Yao Yicheng, et al. Study on antioxidant activity of casein-glucose Maillard reaction products [J]. Chinese Condiments, 2022, 47(10):18-21. 

[5] Ding Xiaoqiang, Chen Lili, Bai Chunqing, et al. Effect of Maillard Reaction on antioxidant activity of fish protease hydrolysates [J]. Chinese Condiment, 2017, 42(11):29-34.

How to cite this paper

Mechanism and Examples of Maillard Reaction

How to cite this paper: Yuxin Geng. (2024) Mechanism and Examples of Maillard ReactionInternational Journal of Food Science and Agriculture8(1), 54-58.

DOI: http://dx.doi.org/10.26855/ijfsa.2024.03.008