The Maillard reaction (nonenzymatic glycation) is a chemical reaction between amino group and carbonyl group; it is the extremely complex reaction that usually takes place during food processing or storage. In the case of milk, lactose reacts with the free amino acid side chains of milk proteins (mainly ε-amino group of lysine residue) to proceed to early, intermediate, and advanced stages of M...

2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...

High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin base...

Glycation is the reaction between amino residues of proteins and carbonyl of reducing sugars. French Louis Camille Maillard discovers this reaction from the browning reaction by amino acid and sugar, and it is widely known for the food chemistry as the Maillard reaction. The hemoglobin A1c (HbA1c) measured all over the world as a marker of glycemic control is equivalent to the Amadori rearrange...

The non-enzymatic browning (NEB) reaction plays an essential role in food acceptance and quality. There has been increased interest in revealing the role that water plays in native and gelatinized starch. However there is a lack of information on the relationship between the water dynamics of water–starch interactions and the kinetics of NEB reaction in native and gelatinized starch systems. Th...

The original scientific description of the browning reaction between amino acids and sugars was published in a paper by Professor Louis Camille Maillard of the University of Paris in 1912 [1]. This seminal work laid the foundation for a broad spectrum of research today on the role of the Maillard reaction in food and biological systems. The Maillard reaction between sugars and proteins contribu...

This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse...

Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent react...

The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. The polysaccharide-protein mixtures of fresh longan pulp (LPPMs) were co-prepared by an alkali extraction-acid precipitation method. They were then dry-heated under controlled conditions for monitoring the characteriza...

This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the essential elements for predicting the form...