The Maillard Reaction
Chemistry, Biochemistry and Implications
by Harry Nursten

The Maillard Reaction: Chemistry, Biochemistry and Implications provides a comprehensive treatise on the Maillard reaction. This volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.

Contents

1. Introduction

• Categorization
• Historical: Louis-Camille Maillard
• The Maillard Reaction
• The Literature

2. The Chemistry of Nonenzymic Browning

• Reaction A: Sugar-Amine Condensation
• Reaction A: Sugar-Amine Condensation
• Reaction B: Amadori Rearrangement
• Reaction C: Sugar Dehydration
• Reaction D: Sugar Fragmentation
• Reaction E: Strecker Degradation
• Reaction F: Aldol Condensation
• Reaction G: Aldehyde-Amine Condensation
• Standard Melanoidin
• Melanoidins: Properties
• Reaction H: Free Radical Reactions

3. Recent Advances

• Effect of pH
• Effect of High Pressure
• Fluorescence
• Determination of α-Dicarbonyl Intermediates
• Control of Aldol/Retroaldol Reactions
• Kinetics of the Maillard Reaction
• Effect of Glass Transition Temperature T_g
• Amines other than Amino Acids as Reactants
• Effect of Lipids
• Sites of Protein Glycation
• Effect of Oligo- and Polysaccharides

4. Color Formation in Nonenzymic Browning

• General
• Colored Polymeric Maillard Products

5. Flavor and Off-Flavor Formation in Nonenzymic Browning

• Flavor
• volatile Compounds
• Sapid Compounds

6. Toxicological and Protective Aspects

• Toxic Products
• Carcinogenic Products
• Mutagenic Products
• Allergenicity
• Other Toxicological Aspects
• Protective Effects

7. Nutritional Aspects

• Effects on Availability of Essential Amino Acids
• Effects on Ascorbic Acid and Related Compounds
• Effects on Enzyme Activity
• Interactions with Metals
• Absorption/Elimination of Amadori Compounds
• Digestion of Melanoidins

8. Other Physiological Aspects

• Formation of Amadori Compounds in Vivo
• formatiion of "Advanced Glycatiion Endporducts" in Vivo
• Glycation of Phospholipids
• Glycation of Nucleic Acids and their Components
• The Role of the Maillard Reaction in the Lens
• Role of the Maillard Reaction in Nephropathy
• Role of the Maillard Reaction in Cancer

9. Other Consequences of Technological Significance

• Effect on a_w
• Effect on pH
• Effect on Redox Potential
• Effect on Solubility
• Effect on Texture
• Effect on Foamability and Foam Stability
• Effect on Emulsifying Power
• Volatile Formation on Storage
• Binding of Volatiles
• Other Losses of Functionability

10. Implications for Other Fields

• Soil Science: Humic Substances
• Textiles
• Pharmacology

11. Nonenzymic Browning Mainly Due to Ascorbic Acid

12. Caramilization

13. Inhibition of Nonenzymic Browning in Foods

• Six Main Ways to Inhibit Nonenzymic Browning
• Chemistry of the Inhibition of Nonenzymic Browning by Sulfite
• Analysis
• Effect of a_w

14. Inhibition of the Maillard Reaction in Vivo

• Trapping Agents
• Intervention through Enzymes
• Hypoglycaemic Agents

Index

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