Non-enzymic reaction between lysine in proteins and sugars, on heating or prolonged storage.
A dark color to certain foods resulting from the chemical interactions between sugars and proteins.
A nonenzymatic browning reaction of reducing sugars, in which they condense with amino acids. It is a sequence of reactions resulting in the formation of a mixture of insoluble dark-brown polymeric pigments, known as melanoidins. In the early steps of the reaction, a complex mixture of carbonyl compounds and aromatic substances is formed. These products are water soluble and mostly colorless. They are called premelanoidins. Animal studies have indicated that large intakes of premelanoidins inhibit growth, disturb reproduction, and cause liver damage. Further, certain types of allergic reactions have been attributed to Maillard reaction products. Maillard reactions can be prevented by using the additive power of the carbonyl group in reducing sugars. Regulation of temperature, pH, and water content can additionally inhibit Maillard reactions. Maillard reactions account for the browning of bread during baking and the browning of meat through exposure to high heat. Foods prepared in this manner provide very little premelanoidins.
A chemical reaction between sugars and proteins that results in cellular damage or aging; the making of advanced glycosylation end products; the chemical deterioration of proteins during food processing or storage. Also known in nutritional science as the “browning reaction.”