Ann. Méd. Vét., 2002, 146 (6), pp 347 - 352 Maillard reaction : importance and applications in food che-mistryMACHIELS D., ISTASSE L.Abstract :
The reaction between a reducing sugar and an amino group and their subsequent interactions is known as the Maillard reaction. This reaction is considered as the most important reaction in food chemistry. It results in the formation of odour, aroma and pigments which are characteristic of baked, roasted and broiled foods. It is also responsible for the formation of carcinogens and could also reduce the nutritionnal value of foods by decreasing the concentration of essential amino-acids. In vivo, it is involved in collagen degradation. The Maillard reaction could be divided into three main stages. Early Maillard reaction corresponds to the reversible formation of a glycosylamine and its Amadori or Heyns rearrangements. The second stage corresponds to the degradation of the Amadori and Heyns rearrangement products. It leads to the formation of odorant heterocyclic compounds. The third stage corresponds to the polymerization of the reactive intermediates of the advanced reaction. It leads to melanoidins production. Temperature, reaction time, moisture content, concentration and nature of the reactants are important factors which influence the Maillard reaction. The Maillard reaction could be involved in many industrial applications. Get the PDF Contact person : dmachiels@ulg.ac.be |