The Maillard Reaction and Its Prevention

作者：Robert E. Feeney, John R. Whitaker · 发表于：ACS symposium series · 年份：1982 · DOI：10.1021/bk-1982-0206.ch009 · 被引用次数：34 · 研究领域：Advanced Glycation End Products research

Of all the deteriorative reactions occurring in foods, the Maillard reaction may well prove to be one of the two or three that has received, and will continue to receive, the most study. Interactions of sugars to produce insoluble substances have been known for many years. The name of the reaction comes from the first discernment of the chemical nature of the reaction by Maillard in 1912 ( 1 ). He described the production of dark colored compounds when solutions of sugars and amino acids were heated. He then extended these studies to various sugars and different amino acids and found that the reaction required a reducing group in the sugar and an amino group of the amino acid, and that different sugars and different amino acids reacted at very different rates ( 2, 3 ). Only later was it shown that proteins also reacted ( 4 ), and another one and one-half decades passed before