FOOD 2150 Lecture Notes - Lecture 14: Maillard Reaction, Phytophthora Infestans, Boiling-Point Elevation
4 Dec 2018
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Document Summary
The maillard reaction relies on a reducing sugar, which is defined by the presence of a hemiacetyl group. Non-reducing sugars (i. e. , sucrose) do not undergo the maillard reaction. Reducing sugars are capable of existing in both the cyclic and linear form, and are able to undergo both maillard reaction and caramelization, while non-reducing sugars can only undergo caramelization. Glucose must undergo a transformation from cyclic to linear form before undergoing a condensation reaction with a protein, which then leads a series of double bond shifts of the carbonyl group, making a very reactive group. Hydrolysis can then occur where it can break down the shiff base into aldehydes, ketones and acids which contribute to the flavor. As heating continues, these molecules condense forming polymers giving the brown color. Maillard reaction will occur with any amine group, but the products are dependant on the side chain of that amino acid.
