Article
Agriculture, Multidisciplinary
Clemens Kanzler, Felix Wustrack, Sascha Rohn
Summary: Research on the formation of food melanoidins from carbohydrates and amino acids in the Maillard reaction remains incomplete after more than 100 years. By incubating methylglyoxal with amino acids in aqueous solutions, this study revealed the formation of oligomers through aldol reaction involving key reaction products, such as formaldehyde and aminoacetone. High-resolution mass spectrometry and chemical structure analysis were used to characterize the variety of products formed.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Qiang Wang, Xiaofeng Xiang, Yuejie Xie, Kai Wang, Cao Wang, Xuyuan Nie, Puzhi Wang
Summary: This study evaluated the glucose lowering effect of different amino acids, dipeptides, and tripeptides on glucose, fructose, and sucrose. The results showed that carnosine had the best glucose lowering effect, possibly due to the histidine residue and beta-alanine residue in carnosine. These findings suggest that carnosine could be used as a natural blood sugar lowering agent for controlling T2DM.
FRONTIERS IN NUTRITION
(2022)
Article
Environmental Sciences
Ning Yang, Shucheng Yang, Luxiong Yang, Qingsi Song, Xing Zheng
Summary: This paper evaluates the variation of organics that cause sludge browning, the effect of browning organics on protein recovery and anaerobic digestion, and proposes a pathway for the occurrence of the Maillard reaction in sludge. The results show that sludge browning is influenced by the Maillard reaction, caramelization, and humic acid desorption. The increase in temperature and pH promotes sludge browning, and the reaction stabilizes after 1 hour. Melanoidin and humic acid co-precipitate with protein, reducing its purity. The inhibition of anaerobic digestion starts when the melanoidin concentration is 8.01 mmol/L.
ENVIRONMENTAL RESEARCH
(2023)
Article
Nutrition & Dietetics
Analia Rodriguez, Patricia Lema, Maria Ines Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Luis Alberto Panizzolo
Summary: The study showed that the initial pH employed in dulce de leche (DL) production affects the amount and structure of melanoidins, which in turn impacts the color of the final product. Dulce de leche produced at higher pH levels released melanoidins with higher molecular weights and darker colors, resembling those of commercial products.
FRONTIERS IN NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Qi Zhu, Liangqiang Chen, Xiuxin Pu, Guocheng Du, Fan Yang, Jianjun Lu, Zheng Peng, Juan Zhang, Huabin Tu
Summary: This study investigated the composition differences of Maillard reaction products in three different types of Daqu using various techniques. The results revealed significant differences in the composition of Maillard products and melanoidin structure between the three types of Daqu. The study also identified biomarkers that contribute to the Maillard reaction in Black Daqu, providing further insights into its formation mechanism.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Mahbuba Siddiquy, Yuan Jiaojiao, Mohammad Habibur Rahman, Muhammad Waheed Iqbal, Qais Ali Al-Maqtari, Md. Easdani, Mst Nushrat Yiasmin, Waqas Ashraf, Arif Hussain, Lianfu Zhang
Summary: The increasing interest in plant-based diets has led to a surge in the use of plant proteins, but their low functionality poses challenges in drug development and new food digestion. The Maillard reaction offers a potential solution, but its sensitivity hinders its use in the food and pharmaceutical sectors. This review explores Maillard conjugation strategies using plant proteins and polysaccharides to understand their potential for generating protein functions in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Wenzhao Li, Boxue Yang, Ga-Hyun Joe, Yutaka Shimizu, Hiroki Saeki
Summary: This study investigated the role of carboxyl group in uronic acid in enhancing the anti-inflammatory activity of fish myofibrillar protein. Lyophilized Mf was reacted with various reducing sugars through the Maillard reaction, and the anti-inflammatory activity was evaluated. The results showed that glycation with uronic acid-type reducing sugars greatly enhanced the anti-inflammatory activity of Mf, while glycation with glucose or galactose had no significant effect. The study also suggested that the number of carboxyl group in bound reducing sugar could be a determining factor for the enhanced effect.
Review
Biochemistry & Molecular Biology
Masatsune Murata
Summary: The Maillard reaction, discovered in 1912, is a complex chemical reaction that occurs in heated solutions containing sugar and amino acids, resulting in the formation of color and aroma. The brown color is mainly attributed to melanoidins, while various low-molecular-weight pigments formed through the reaction contribute cumulatively to color recognition. This chemically clear information provides a novel perspective on browning or pigmentation through the Maillard reaction.
GLYCOCONJUGATE JOURNAL
(2021)
Article
Biotechnology & Applied Microbiology
Eisuke Maesaka, Satoshi Kukuminato, Kazuho Aonishi, Kento Koyama, Shigenobu Koseki
Summary: This study investigated the antibacterial effect of melanoidins produced from the combination of D-xylose and L-phenylalanine against Bacillus cereus and Clostridium perfringens under different environmental factors. The results showed that the melanoidins significantly inhibited the bacterial growth, especially at temperatures ranging from 20-35°C. The antibacterial effect was less influenced by pH, but showed the strongest effect at a water activity of 0.99.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Xiude Li, Wendi Teng, Guangmin Liu, Fengyu Guo, Hanzhu Xing, Yahui Zhu, Jinwang Li
Summary: This study found that garlic powder and its key component allicin can reduce the acrylamide content in food, with a significant effect on the formation stage of acrylamide.
Article
Food Science & Technology
Jessica Laemont, Sheryl Barringer
Summary: This study found that adjusting the pH and adding reducing sugars and whey protein can increase the volatile compounds produced by the Maillard reaction during the roasting of sunflower seeds, thereby improving the taste and acceptance of sunflower seeds.
Article
Chemistry, Medicinal
Takami Yokogawa, Chiaki Yamazaki, Mari Hara, Yuka Sakashita, Takashi Tanikawa, Ryuichiro Suzuki, Yutaka Inoue, Masashi Kitamura
Summary: This study focused on the progress of the Maillard reaction and free radical scavenging activity during ghee preparation, and found that the Maillard reaction progress was enhanced at medium and high temperatures, correlating with the free radical scavenging activity of ghee. Additionally, the reheating process did not affect the Maillard reaction progress or the free radical scavenging activity.
JOURNAL OF NATURAL MEDICINES
(2023)
Article
Chemistry, Applied
Hyo Won Kwak, Jinseok Park, Haesung Yun, KyoungHwa Jeon, Dong-Won Kang
Summary: By adding sugars, gelatin nanofibers have increased stability against hydrolytic degradation, enhanced mechanical properties, and antioxidant functions.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Lina Zhang, Manik Chandra Roy, Peng Zhou
Summary: The study investigated the glycation of goat milk whey protein in a dry state condition, revealing that glucose and galactose showed stronger glycation effects on whey protein, while ribose and xylose exhibited higher levels of glycation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Huayang Wang, Tongxun Liu, Tiantian Zhao, Guowan Su, Mouming Zhao, Jianan Zhang
Summary: This study successfully increased the umami-enhancing capability of pea protein hydrolysate (PPH) using the Maillard reaction with the integration of NADES. By changing reaction conditions and adding xylose, the umami-enhancing ability of PPH was significantly improved. This research is of great importance to industrial production.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)