Difference between revisions of "Maillard reaction"
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| − | The Maillard reaction is responsible for many colors and flavors in foods, in combination with other processes. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)], [http://www.waiwiki.org/index.php/Acrylamide acrylamides], [http://www.waiwiki.org/index.php/Styrene | + | The Maillard reaction is responsible for many colors and flavors in foods, in combination with other processes. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) heterocyclic amines (HCAs)], [http://www.waiwiki.org/index.php/Acrylamide acrylamides], [http://www.waiwiki.org/index.php/Styrene styrene], melanoidins (food-browning), pent-4-en-1-amine, acetamide, chloropropanols and furan, which are all present in cooked foods. |
Various reducing sugars vary in reactivity. Pentoses are more reactive than hexoses, which are more reactive than disaccharides. | Various reducing sugars vary in reactivity. Pentoses are more reactive than hexoses, which are more reactive than disaccharides. | ||
Revision as of 20:29, 21 December 2012
The Maillard reaction is responsible for many colors and flavors in foods, in combination with other processes. The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products, such as heterocyclic amines (HCAs), acrylamides, styrene, melanoidins (food-browning), pent-4-en-1-amine, acetamide, chloropropanols and furan, which are all present in cooked foods.
Various reducing sugars vary in reactivity. Pentoses are more reactive than hexoses, which are more reactive than disaccharides.
- Pentoses: Arabinose, xylose, lyxose, ribose, ribulose, xylulose (a pentosan is a polymere of pentoses)
- Hexoses: Glucose, fructose, mannose, galactose, allose, altrose, gulose, idose, talose, sorbose, tagatose, psicose (a hexosan is a polymere of hexoses)
- Disaccharides: Sucrose (glucose-fructose), lactose (galactose-glucose), maltose (glucose-glucose), etc.
Pent-4-en-1-amine
Is considered the lysine-glucose counterpart of acrylamide (instead of asparagine-glucose). In the presence of sugars, lysine, similarly to asparagine and phenylalanine, can undergo carbonyl-assisted decarboxylative deamination reaction to generate pent-4-en-1-amine. Alternatively, decarboxylation of lysine generates cadaverine (1,5-diaminopentane) followed by deamination to form pent-4-en-1-amine.[1]
Acetamide
Amides are derivates of ammonia or (carboxylated) amines. Acetamide is a carcinogenic derived from acetic acid, by dehydrating ammonium acetate[2], or by hydrolysis of acetonitrile[3]. Thermal degradation (>200°C) of chitin also yields acetamide.[4] Chitin is a good inducer for defense mechanisms in plants[5], and present in fungi, the exoskeletons of crustaceans such as crabs, lobsters and shrimps, in mollusks, and in the internal shells of squid and octopus. Acetamide is also a byproduct of thermochemical treatment of lignocellulosic biomass.[6]
Chloropropanols
3-monochloropropane-1,2-diol (3-MCPD) is a chloropropanol.
Furan
(Fur)furan (5-oxacyclopenta-1,3-diene or 1,4-epoxy-1,3-butadiene) is a toxic heterocyclic organic compound, readily converted to other compounds. Furan is present in coffee, canned and jarred food, and baby food.
- 5-hydroxymethylfurfural
- furosine
