Browning and pigmentation in food through the Maillard reaction.
Browning
Color
Maillard reaction
Melanoidin
Pigment
Journal
Glycoconjugate journal
ISSN: 1573-4986
Titre abrégé: Glycoconj J
Pays: United States
ID NLM: 8603310
Informations de publication
Date de publication:
06 2021
06 2021
Historique:
received:
18
08
2020
accepted:
27
08
2020
revised:
18
08
2020
pubmed:
11
9
2020
medline:
5
3
2022
entrez:
10
9
2020
Statut:
ppublish
Résumé
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid. The Maillard reaction starts from the reactions between carbonyl groups of various sugars and amino groups of amino acids/ proteins, following the formation of intermediate compounds or poly-carbonyl compounds, which further react with each other and amino acids/proteins. Through various chemical reactions such as condensation, polymerization, degradation, cyclization etc., color and aroma are formed. The imparting of brown color is mainly attributed to melanoidins. However, the chemical structure of melanoidins remains unclear because melanoidins are complex and heterogeneous polymers. On the other hand, various kinds of low-molecular-weight pigments formed through the Maillard reaction have been isolated and their structures have been identified. Even though the contribution of each pigment is small, the recognition of color is cumulative. In some case, these pigments form brown polymers or significantly contribute to the total color of a model solution. These chemically clear information gives us a novel aspect for an overview of browning or pigmentation through the Maillard reaction. Graphical abstract.
Identifiants
pubmed: 32910400
doi: 10.1007/s10719-020-09943-x
pii: 10.1007/s10719-020-09943-x
doi:
Substances chimiques
Amino Acids
0
Proteins
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
283-292Références
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