Chemical Strategies Against Maillard Reaction in Foods

Parisi, Salvatore; Ameen, Sara M.; Montalto, Shana; Santangelo, Anna

doi:10.1007/978-3-030-22556-8_3

Cited by 3 publications

(1 citation statement)

References 57 publications

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“…These joint reactions show that amino compounds are effective catalysts for aldol condensation and polymerization, as well as oxidation and other spontaneous reactions, to produce a series of chemical compounds that are known as advanced glycation end products (AGEs). On the other hand, formation of nonvolatile colored and high molecular weight nitrogen compounds called melanoidins [28][29][30] is also carried out during the final stage. The structure of melanoidins is primarily made of aldehyde groups due to the degradation of sugars formed in the intermediate stage of Maillard reaction which are polymerized and bound to amino groups [31].…”

Section: Maillard Reaction Formationmentioning

confidence: 99%

Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity

Mondaca-Navarro¹,

Ramírez²,

Lerma³

et al. 2020

Food Processing

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Nowadays there has been an increase in the need to incorporate foods in our diets that have optimal and palatable organoleptic characteristics as well as complex interaction in human biological processes that provide beneficial properties to human health. Animal foods and their by-products are an important source of macro-and micronutrients and also a great protein source; nevertheless the consumption of these products has been decreasing since they have been associated with the generation of chronic degenerative diseases; therefore the food industry has sought to innovate toward the generation of healthier foods. This chapter presents an overview of the glycation of proteins of animal origin via the Maillard reaction emphasizing on their posttranslational modifications and their possible uses in food, based on their bioactivity.

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