Maillard Reaction between Leucine and Glucose in O/W Microemulsion Media in Comparison to Aqueous Solution

The Maillard reaction is controlled by temperature, pH, reactant nature (sugars and amino acids), and water activity. We carried out reactions between glucose and leucine in U‐type nonionic microemulsions to obtain regioselectivity and control reaction rates. Reactants were oriented at the interface and water activity was adjusted using blends of surfactant and propylene glycol (PG). U‐type microemulsions, previously studied by us, served as microreactors for the Maillard reaction. The reactions in the microemulsion media were slower than those carried out in aqueous solution and formed unique aroma compounds. Reaction rates increased when using systems richer in water, as the water activity was enhanced. The surfactant plays a key role in determining water activity and reagent reactivity in all the microemulsions. The presence of PG slows the reaction, mainly when it resides at the interface, facilitating the formation of a bicontinuous structure. Phase transitions within the U‐type microemulsions were determined by viscosity and SD‐NMR and were correlated to the interfacial presence of the reactants and their reactivity.     

生物质热解液化与美拉德反应

对生物质热解液化和美拉德反应进行了介绍,指出美拉德反应不仅存在于生物质热解液化过程中,而且通过引入适量氨等调控措施,可以促进美拉德反应有选择性地生成吡嗪类杂环化合物等高值化学品,然后再通过分级冷凝将生物油分为化工生物油和燃料生物油,前者用于分离提取高值化学品,后者用于锅炉和窑炉的燃料.引入美拉德反应后,生物质热解液化技术经济性将会得到根本性的改善.     

Preparation,Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.     

美拉德反应的研究进展

美拉德反应主要指还原糖与氨基酸、蛋白质之间的复杂反应,它与食品加工、疾病生理过程等有重要关系.除该反应对食品品质影响的研究仍在进行外,近来美拉德反应的研究更多地集中在蛋白质交联、类黑素、动力学以及丙烯酰胺等与人类健康关系更密切的方面,本文从这些方面综述了美拉德反应的进展.     

Maillard Polymers Derived from D-Glucose-1 and -6-14C,Glycine-1 and -2-14C,and C-1-, and Methyl-14C Methionine

Maillard polymers were prepared from D-glucose-1 and -6-14C, glycine-1 and -2-¹⁴C, as well as C-1 and methyl-¹⁴C methionine, and the activities of the isolated polymers measured as a function of time. In both cases, C-1 of the amino acids were incorporated at the lowest levels, with D-glucose carbon atoms at the highest levels. The data support the conclusions that carbon dioxide, produced during the Maillard reaction, arises from C-1 of the amino acids, but also suggests that other carbons of the amino acids may contribute as well.     

Simultaneous quantification of ten Amadori compounds in tobacco using liquid chromatography with tandem mass spectrometry

Amadori compounds are aroma precursors formed in the initial phase of the Maillard reaction. Based on their similar structures, simultaneous quantification of more than six Amadori compounds in tobacco has not been reported yet. In this study, a simple and rapid method was developed to simultaneously quantify ten Amadori compounds including the isomers of Fructose‐isoleucine and Fructose‐leucine in tobacco. The separation was performed on an Atlantis T₃ column (2.1 × 250 mm, 5 μm) by gradient elution using acetonitrile and water as the mobile phases. The quantification method was systematically evaluated and proven to be sensitive and accurate. The linearity was good, with correlation coefficients of 0.9977–0.9999. The limits of detection and quantitation were 1.354–2.532 and 4.516–8.444 ng/mL, respectively. The recoveries were 84.0–119.6%, and the relative standard deviations were 1.33–5.40%. The method was used to analyze the changes in the amounts of ten Amadori compounds in tobacco before and after tobacco primary processing. The analysis shows that the Maillard reaction occurs during the short processing period.     

Iterated reaction graphs: simulating complex Maillard reaction pathways

This study investigates a new method of simulating a complex chemical system including feedback loops and parallel reactions. The practical purpose of this approach is to model the actual reactions that take place in the Maillard process, a set of food browning reactions, in sufficient detail to be able to predict the volatile composition of the Maillard products. The developed framework, called iterated reaction graphs, consists of two main elements: a soup of molecules and a reaction base of Maillard reactions. An iterative process loops through the reaction base, taking reactants from and feeding products back to the soup. This produces a reaction graph, with molecules as nodes and reactions as arcs. The iterated reaction graph is updated and validated by comparing output with the main products found by classical gas-chromatographic/mass spectrometric analysis. To ensure a realistic output and convergence to desired volatiles only, the approach contains a number of novel elements: rate kinetics are treated as reaction probabilities; only a subset of the true chemistry is modeled; and the reactions are blocked into groups.     

The absorption and metabolism of modified amino acids in processed foods

The chemical reactions involved in the modifications of amino acids in processed food proteins are described. They concern the Maillard reaction, reaction with polyphenols and tannins, formation of lysinoalanine during alkaline and heat treatments, formation of isopeptides, oxidation reaction of the sulfur amino acids, and isomerization of the L-amino acids into their D-form. Information on the digestion, absorption, and urinary excretion of the reaction products obtained by using conventional nutritional tests is given. The studies that have been made on the metabolism of these molecules by using a radioisotopic approach to follow their kinetics in the organism after ingestion are also reviewed. This approach provides unique data on the quantitation of the metabolic pathways and on the kinetics of the metabolic processes involved.     

Dextran oxidized by a malaprade reaction shows main chain scission through a maillard reaction triggered by schiff base formation between aldehydes and amines

Although periodate‐oxidized dextran is widely used in biomedical applications, the degradation mechanism of oxidized dextran has not yet been elucidated. Herein, we propose a novel main chain scission mechanism of oxidized dextran triggered by reaction with amine. NMR analysis revealed four hemiacetal substructures during oxidation by periodate. Kinetic analysis showed that the degradation time constant of the C3‐removed substructure and increasing time constant of the reducing end protons are consistent with the decrease in molecular weight determined by gel permeation chromatography. A methylene group is generated at the same time constant of degradation, indicating that oxidized dextran degradation proceeds via a Maillard reaction. Oxidized dextran does not degrade in saline solution without reactive amine species. Thus, we conclude that oxidized dextran is degraded in the main chain via Schiff base formation through a Maillard reaction, depending on the oxidation ratio and amino acid concentration. These findings help to elucidate the reaction mechanism of polysaccharide degradation and develop novel biodegradable polysaccharide materials for biomedical applications. © 2016 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2016 , 54, 2254–2260     

Density functional computational studies on the glucose and glycine Maillard reaction: Formation of the Amadori rearrangement products

Theoretical energy changes of various intermediates leading to the formation of the Amadori rearrangement products (ARPs) under different mechanistic assumptions have been calculated, by using open chain glucose (O‐Glu)/closed chain glucose (A‐Glu and B‐Glu) and glycine (Gly) as a model for the Maillard reaction. Density functional theory (DFT) computations have been applied on the proposed mechanisms under different pH conditions. Thus, the possibility of the formation of different compounds and electronic energy changes for different steps in the proposed mechanisms has been evaluated. B‐Glu has been found to be more efficient than A‐Glu, and A‐Glu has been found more efficient than O‐Glu in the reaction. The reaction under basic condition is the most favorable for the formation of ARPs. Other reaction pathways have been computed and discussed in this work. © 2007 Wiley Periodicals, Inc. Int J Quantum Chem, 2008     

Covalently cross-linked proteins & polysaccharides: Formation,characterisation and potential applications

This review presents recent research conducted on the development of various protein-polysaccharide conjugates, their functional properties and industrial applications. These conjugates are formed by the glycosylation of food proteins with carbohydrates via the Maillard reaction and are capable of improving the functional properties of proteins. The Maillard reaction facilitates covalent bonding between a reducing group of a carbohydrate and an amino group of a protein under controlled conditions of temperature, time, pH, and relative humidity. There is a great deal of interest in modifying the functional properties of proteins and in the use of novel conjugates for various industrial applications. This review discusses various methods and their implications for preparing and characterising these conjugates. Furthermore, the physicochemical properties of conjugates such as solubility, thermal stability, emulsifying activity, emulsion stabilising properties, gelling and foaming properties are also analysed. A novel processing technology, a spinning disc reactor, could be an alternative process for the production of protein–polysaccharide conjugates, with desirable functionality in different food systems.     

Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach

This research aimed to study the Maillard reaction pathway in chicken meat. Owing to the complexity of real chicken meat, which is composed of many different types of amino acids and reducing sugars, the experiment was initiated with a glucose/lysine model system with the same concentration ratio of reactants as found in chicken meat. By considering glucose as the rate-limiting substrate, a kinetic model of the glucose/lysine model system was developed. Methylglyoxal (MG) was found to be the principal important α-dicarbonyl compound intermediates that further reacted to form melanoidins. Pyridine was a major volatile compound in this model system. The optimized kinetic model was then further validated in a chicken extract, for which the Maillard reaction mechanism has not been elucidated. However, the kinetic model of the glucose/lysine system could not explain the Maillard reaction in the chicken extract, presumably because both types of intermediates and reaction pathway depend on the reactants. Thus, a kinetic model of the Maillard reaction in the chicken extract was developed based on the main types of detected intermediates. Overall, MG was the central intermediate and acted as a substrate for the formation of furfural, volatile compounds, melanoidins, and unknown carbonyl compound(s) (C_n). Pyrazines and aldehydes were the major volatile compounds in the chicken extract.     

Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity

The total phenolics and flavonoids, rutin, early, advanced and final Maillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buckwheat ginger cakes enriched with rutin (quercetin rutinoside). The cakes were prepared substituting 30 % of rye flour by light buckwheat flour or flour from roasted buckwheat dehulled grains and employing a dough fermentation-like incubation step. Enrichment of ginger cakes with rutin showed protective effect on lysine blockage, improved antioxidant properties, inhibited the formation of furosine and free fluorescent compounds thus stimulating the Maillard reaction progress towards melanoidin formation. The loss of the nutritional quality of cakes enriched with rutin was related to the formation of fluorescent compounds linked to protein and carboxymethyllysine at an advanced stage of the Maillard reaction. It can be concluded that free fluorescence intermediatory compounds, carboxymethyllysine and browning are the best chemical markers for the characterization of the quality of this novel type of ginger cakes. This study also indicates that rye-buckwheat ginger cakes enriched with rutin can be recommended for wider consumption since daily consumption of 250 g of these cakes may have a prophylactic or therapeutic effect corresponding to typical pharmacological drugs with rutin as the active component.     

The role of peptides and proteins in melanoidin formation

High‐molecular‐weight (HMW) coloured compounds called melanoidins are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups and carbohydrates. The melanoidin structure is not definitively known, and they have been generally defined as HMW nitrogen‐containing brown polymers. In order to gain information on the nature of melanoidins, a simple in vitro model was chosen to investigate the products of the reactions between sugars and peptide/proteins. This approach would elucidate whether melanoidin formation is due to the binding of different sugar units to a peptide/protein or vice versa. With this aim, the reactivity of two different peptides, EPK177 and physalaemin, and a low‐molecular‐weight (LMW) protein, lysozyme, was tested towards different saccharides (glucose, maltotriose (MT), maltopentaose and dextran 1000) in aqueous solutions at different temperatures. The incubation mixtures were analysed at different reaction times by MALDI/MS. Furthermore, in order to verify the possible role of sugar pyrolysis products in melanoidin formation, the products arising from the thermal treatment at 200 °C of MT were incubated with lysozyme, and the reaction products were analysed by the same MS approach. The obtained results allowed the establishment of some general views: melanoidins cannot simply originate by reactions of sugar moieties with proteins. In fact, the reaction easily occurs, but it does not lead to any coloured product, as melanoidins have been described to be; melanoidins cannot originate from the thermal degradation products of glycated proteins. In fact, the thermal treatment of glycated lysozyme leads to a severe degradation of the protein with the formation of LMW species, far from the view of melanoidins as HMW compounds; experimental evidence has been gained on the melanoidin formation through reaction of intact protein with the pyrolysis products of MT. This hypothesis has been supported either from MALDI measurements or from spectroscopic data that show an absorption band in the range 300–600 nm, typical of melanoidins. Copyright © 2009 John Wiley & Sons, Ltd.     

Rh‐Catalyzed Aldehyde?Aldehyde Cross‐Aldol Reaction under Base‐Free Conditions: In Situ Aldehyde‐Derived Enolate Formation through Orthogonal Activation

The chemoselective generation of aldehyde‐derived enolates to realize an aldehyde? aldehyde cross‐aldol reaction is described. A combined Rh/dippf system efficiently promoted the isomerization/aldol sequence by using primary allylic, homoallylic, and bishomoallylic alcohols; secondary allylic and homoallylic alcohols; and trialkoxyboranes that were derived from primary allylic and homoallylic alcohols. The reaction proceeded at ambient temperature under base‐free conditions, thus giving cross‐aldol products with high chemoselectivity. Mechanistic studies, as well as its application to double‐aldol processes under protecting‐group‐free conditions, are also described.     

荧光法研究Ge—132对苯丙氨酸Maillard反应的抑制作用

哺乳动物体内氨基酸及蛋白质的非酶糖化反应（Ｍａｉｌａｒｄ反应）与糖尿病及其并发症的关系已引起广泛关注［１］，β－羧乙基锗倍半氧化物（Ｇｅ－１３２）具有预防糖尿病和调节糖代谢的作用［２］，研究Ｇｅ－１３２对Ｍａｉｌａｒｄ反应的抑制作用对于开发防治糖尿病...     

Effect of gamma irradiation on antioxidant activity of Amoora rohitaka

The effect of a medium dose of gamma radiation on antioxidant activity of Amoora rohitaka was studied. Radiation doses were 0, 1, 3 and 5?kGy. Antioxidant activity was screened by using different assay. With increasing dose the formation of Maillard reaction products (MRPs) contributes to the increase in the antioxidant activity. MRPs are formed as a result of Maillard reaction. In ABTS [2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid di-ammonium salt] assay, ethanol extract showed increase in scavenging activity. It also showed a marked increase in polyphenolic contents. The present study reveals that gamma irradiation can be an efficient process to increase antioxidant activity of Amoora rohitaka.     

Simultaneous analysis of 2‐methylimidazole, 4‐methylimidazole,and 5‐hydroxymethylfurfural potentially formed in fermented soy sauce by “quick,easy, cheap,effective, rugged,and safe” purification and UHPLC with tandem mass spectrometry

2‐Methylimidazole, 4‐methylimidazole and 5‐hydroxymethylfurfural are harmful by‐products potentially formed via Maillard reaction in fermented soy sauce. The present study proposed a new method based on “quick, easy, cheap, effective, rugged, and safe” purification and ultra high performance liquid chromatography with tandem mass spectrometry for the simultaneous analysis of 2‐methylimidazole, 4‐methylimidazole and 5‐hydroxymethylfurfural in fermented soy sauce. The sample was dissolved in water after addition of internal standard 4‐methylimidazole‐d₆ and extracted with acetonitrile. After dehydration, it was centrifuged and the supernatant was subsequently purified using two sorbents namely primary‐secondary amine and multi‐walled carbon nanotube. Three target analytes were separated by gradient elution and determined under multiple reactions monitoring mode. The limit of detection, matrix effect, recovery and precision of the developed method were investigated. Results found that three target analytes displayed excellent linearity in concentration range of 1–250 μg/L. Limit of detection was in the range of 0.3–1 μg/kg for three target analytes. The mean recoveries for fermented soy sauce samples at three spiked concentrations were in the range of 91.2–112.5%, and the intra‐ and interday precision were in the ranges of 3.6–9.2 and 7.1–10.8%, respectively. This validated method was successfully applied to determine 2‐methylimidazole, 4‐methylimidazole and 5‐hydroxymethylfurfural concentrations in fermented soy sauce.     

Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

The purpose of this study is to prepare Maillard reaction products (MRPs) with both good emulsification and antioxidant activity, and the relationship between the Maillard reaction degree and structural changes of whey protein isolate (WPI) conjugated with xylose through wet-heating was explored. Browning intensity didn’t change while the free amino groups reduced significantly at the initial stage of Maillard reaction (MR). Amino acid analysis indicated that the lysine and arginine reduced significantly. The antioxidant property of the MRPs was significantly improved. The best emulsifying properties could be obtained in the middle degree of MR. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis illustrated that WPI and xylose formed high molecular weight conjugates. The circular dichroism spectra suggested that α-helix and random coil were increased while the β-sheet and β-turns were decreased after the MR. All of the MRPs exhibited a marked red shift in the maximum fluorescence intensity, indicating that the hydrophilicity of MRPs was enhanced.     

Maillard反应的高分子产物的研究进展

Maillard反应产物由于其天然性和独特的香味,使其在食品和烟草领域的应用倍受关注.目前,对Maillard反应产物中的小分子化合物的研究已经比较透彻,但是高分子产物的结构及形成机理尚不清楚.虽然Maillard高分子产物及其复杂,但人们通过膜透析、凝胶柱层析等分离方法,对其提纯分级后,再运用凝胶渗透色谱、元素分析、放射性同位素标记、紫外-可见光谱、红外光谱、核磁共振(NMR)、热裂解等分析手段对其进行表征,对Maillard高分子产物的结构和形成机理有了一定的了解.本文对Maillard反应的高分子产物的分离提纯方法、分析表征方法和分子结构的假设模型三方面的研究进展进行了综述.