Investigations of model systems of the Maillard reaction

1981 ◽  
Vol 2 (4) ◽  
pp. 321-329 ◽  
Author(s):  
W. Hörtig ◽  
W. Baltes
Keyword(s):  
Maillard Reaction ◽  
Model Systems

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

2012 ◽  
Vol 133 (3) ◽  
pp. 760-766 ◽  
Author(s):  
Daniel Wong ◽  
Ka-Wing Cheng ◽  
Mingfu Wang
Keyword(s):  
Maillard Reaction ◽  
Reaction Model ◽  
Water Soluble ◽  
Model Systems ◽  
Heterocyclic Amine ◽  
Beef Patties

scholarly journals Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

2021 ◽  
Vol 21 (103) ◽  
pp. 18518-18532
Author(s):  
Norah Vhangani Lusani ◽  
◽  
L Mogashoa ◽  
J Van Wyk
Keyword(s):  
Maillard Reaction ◽  
Inhibitory Effect ◽  
Model Systems ◽  
Enzymatic Browning ◽  
Brown Pigment ◽  
Pigment Formation ◽  
Browning Inhibition ◽  
Seed Extracts

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL for 120 min exhibiting the highest pH reduction (2.58) and darkest extracts at an L* value of 8.11. This phenomenon is associated with progression of the MR. With reference to enzymatic browning, heated MO seed extracts exhibited stronger inhibitory effect against banana PPO activity in vivo and in vitro than the unheated counterpart. Evident to this are the higher inhibition percentages and lower ΔE values. Among model systems, the highest in vitro browning inhibition was exhibited mostly by longer heating times of 60 and 120 min. Model system HMGGL 120 min proved to be superior at 96% inhibition, which was comparable to known synthetic commercial antioxidants such as ascorbic acid (AA) at 99%, as well as ethylenediaminetetraacetic acid (EDTA) and citric acid (CA), both at 100% inhibition. In vivo enzymatic browning inhibition followed a similar trend, where the brown pigment (melanin) intensified as shown by an increase in ΔE as the storage time increased from 0.5 to 24 h. The model system UMGGL exhibited highest inhibition of brown melanin (p <0.05). Although it was the best amongst other model systems, it was surpassed by synthetic antioxidants AA, EDTA and CA, which were ranked amongst the top three in inhibiting brown pigment formation in vivo. To further illustrate the effect of MR augmented MO seed extracts on enzyme activity inhibition, UMGGL 60 and 120 at 5 and 24 h storage surpassed the inhibitory effect of AA. At the said storage times, AA lost its inhibitory potential against pigment formation. This was due to oxidation of AA to form dehydroascorbic acid, which lacks inhibitory potential. This study proved that heating MO plant extracts increases their enzymatic browning inhibition potential, furthermore, the inhibitory capacity was heightened when reacted via the MR.

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

2001 ◽  
Vol 66 (7) ◽  
pp. 926-931 ◽  
Author(s):  
E.H. Ajandouz ◽  
L.S. Tchiakpe ◽  
F. Dalle Ore ◽  
A. Benajiba ◽  
A. Puigserver
Keyword(s):  
Reaction Kinetics ◽  
Maillard Reaction ◽  
Model Systems ◽  
Effects Of Ph

scholarly journals Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 721
Author(s):  
Liang ◽  
Chen ◽  
Yang ◽  
Lai ◽  
Yang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Maillard Reaction ◽  
Gum Arabic ◽  
Coating Material ◽  
Model Systems ◽  
Simultaneous Increase ◽  
Maize Starch ◽  
Coating Materials ◽  
Normal Maize ◽  
High Amylose

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.

scholarly journals Determination of Acrylamide Formed in Asparagine/d-Glucose Maillard Model Systems by Using Gas Chromatography with Headspace Solid-Phase Microextraction

2006 ◽  
Vol 89 (1) ◽  
pp. 149-153 ◽  
Author(s):  
Ahmed H El-Ghorab ◽  
Kazutoshi Fujioka ◽  
Takayuki Shibamoto
Keyword(s):  
Gas Chromatography ◽  
Maillard Reaction ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Reaction Model ◽  
Model System ◽  
Model Systems ◽  
Headspace Solid Phase Microextraction ◽  
Nitrogen Phosphorus

Abstract A gas chromatographic method, along with a headspace solid-phase microextraction (HS-SPME), was developed for the determination of acrylamide formed in Maillard reaction model systems. The developed method was validated by liquid chromatography/mass spectrometry. A headspace sample was collected from an aqueous acrylamide solution (100 μg/mL) by SPME and directly injected into a gas chromatograph equipped with a nitrogen-phosphorus detector. The recovery of acrylamide from an aqueous solution was satisfactory, i.e, &gt;93% under the conditions used. Acrylamide formed in an asparagine/d-glucose (molar ratio, 1/2) Maillard reaction model system heated at 150 and 170C for 20 min was collected and analyzed by the newly developed method using gas chromatography with nitrogen-phosphorus detection and HS-SPME. The amounts of acrylamide were 318 33 μg/g asparagine from a sample heated at 150C and 3329 176 g/g asparagine from a sample heated at 170C. Addition of cysteamine or glutathione to the above model system reduced acrylamide formation. Acrylamide formation was not observed when cysteamine or glutathione was added to asparagine in the above model systems to obtain equimolar concentrations of both compounds. This newly developed method is simple and sensitive, and requires no solvent extraction.

scholarly journals Advances in Chemistry of Isothiocyanate-derived Colourants

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S207-S210
Author(s):  
K. Cejpek ◽  
J. Velíšek
Keyword(s):  
Amino Acids ◽  
Essential Oils ◽  
Maillard Reaction ◽  
Heterogeneous Group ◽  
Model Systems ◽  
Alkaline Media ◽  
Reaction Conditions ◽  
Condensation Products ◽  
Amino Compounds ◽  
Methylene Group

This study is focused on the reactions of isothiocyanates (ITCs) in the presence of amino compounds leading to coloured structures <I>via</I> substituted 2-thiohydantoins. A series of complementary experiments has been done and appropriate reaction conditions and structural prerequisites have been defined. Low-molecular colourants isolated and characterised from the model systems can be sorted into three groups. Yellow to red diastereomeric dehydrodimers of 2-thiohydantoin derivatives that contain an acidic methylene group are formed in mixtures consisted of ITCs and amino acids with &alpha;-methylene group in mild acidic to mild alkaline systems. The condensation products of the 2-thiohydantoins with reactive aromatic or heterocyclic carbaldehydes from the Maillard reaction, essential oils etc. comprise a heterogeneous group of mostly yellow colourants. Blue compounds of two types are structurally more complicated structures that arise from <I>N</I>-substituted amino acids and ITCs in alkaline media.

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