Zur Kenntnis der Melanoidine

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

“…Maillard created the term “melanoidins” and postulated a heterocyclic character for the structure of the brown to black end products of the reaction. The first insights into the composition of the melanoidins were made from pyrolysis and photometric studies, from which the presence of pyridine, pyrrole, and furan rings was concluded 4. 56 Attempts were then made to derive a defined structure from calculation of the empirical formulas and molecular masses 48.…”

“…56 Attempts were then made to derive a defined structure from calculation of the empirical formulas and molecular masses 48. Molecular weights of 1000 to 2000 Da were initially expected for the melanoidins,4 which were corrected to significantly higher values after analysis by gel‐permeation chromatography 110. Today, masses well above 100 kDa are assumed 111.…”

“…Maillard had already recognized that “his” reaction between glycine and glucose also occurred at 37 °C and that—after sufficient incubation times—the analogous reaction products are ultimately formed as those obtained by strong heating. A possible significance of the reaction in physiological processes was subsequently discussed thoroughly 4. 39 However, effective analytical methods for the conclusive proof of an in vivo on‐going Maillard reaction were first needed.…”

“…3 After over 100 years of research, over 50 000 scientific publications, and 11 international symposia on the Maillard reaction, this Review will focus more on the history of research on the Maillard reaction than on its chemistry. There are numerous review articles about singular aspects of the Maillard reaction, be it chemical,4–11 food technological,12, 13 physiological,8, 14–16 or also historically orientated,15, 17, 18 and this Review does not claim to be historically complete. Rather, in a historically based survey, this Review will attempt to explain the phases and tendencies of Maillard research over the last 100 years through the respective key aspects of research and to describe how and when answers to central scientific questions were obtained.…”

Backen, Altern, Diabetes: eine kurze Geschichte der Maillard‐Reaktion

“…3 Nach über 100 Jahren Forschung, über 50 000 wissenschaftlichen Publikationen und 11 internationalen Symposien zur Maillard‐Reaktion soll in diesem Aufsatz weniger die Chemie, sondern die Geschichte der Forschung zur Maillard‐Reaktion thematisiert werden. Vor dem Hintergrund zahlreicher Übersichtsartikel zu einzelnen Aspekten der Maillard‐Reaktion, seien es chemische,4–11 lebensmitteltechnologische,12, 13 physiologische,8, 14–16 aber auch historisch orientierte,15, 17, 18 erhebt der vorliegende Beitrag keinen Anspruch auf wissenschaftshistorische Vollständigkeit. Vielmehr wird versucht, im Rahmen eines historischen Abrisses die Strömungen und Tendenzen der Maillard‐Forschung der vergangenen 100 Jahre anhand der jeweiligen Forschungsschwerpunkte deutlich zu machen und darzustellen, wann und wie Antworten auf zentrale wissenschaftliche Fragen erhalten wurden.…”