Food Biochemistry and Food Processing (2 edition)

(Wang) #1

BLBS102-c04 BLBS102-Simpson March 21, 2012 11:59 Trim: 276mm X 219mm Printer Name: Yet to Come


4 Browning Reactions 75

CH 2 OH

CH 2 OH CH 2 OH CH 2 OH

OH OH

HO

O
H 2 C–O–C–R^1

H 2 N–R

R=CH 2 –CH 2 –O–P–O–CH 2

HC–O–C–R^2

CH 2 OH CH 2 OH

OH Lactose

OH

OH

OH

O

O

(Phosphatidylethanolamine:PE) O

OH

OH

OH

CH=N–R
OH

OH

OH

OH

OH

OH

CH=N–R

OH

HO

Schiff base

O

O

CH 2 OH CH^2 OH

Amadori - PE
CH 2 OH

OH

OH

CH 2 –NH–R

OH
O

OH

OH

OH

O

CH 2 –NH–R

OH

HO

O

O

Glucose

OHOH

O

O
O
OH

Figure 4.14.Scheme for the glycation with glucose and lactose of phosphatidylethanolamine (PE) (Oak et al. 2002).

enough concentration to pose a significant risk for human health
(Hidalgo et al. 2008).

REFERENCES


Ahn JS et al. 2002. Verification of the findings of acrylamide in
heated foods.Food Addit Contam19(12): 1116–1124.
Ajandouz EH, Puigserver A. 1999. Non-enzymatic browning re-
action of essential amino acids: effect of pH on carameliza-
tion and Maillard reaction kinetics.J Agric Food Chem47(5):
1786–1793.
Ajandouz EH et al. 2001. Effects of pH on caramelization and
Maillard reaction kinetics in fructose-lysine model systems.J
Agric Food Chem66(7): 926–931.

Alaiz M et al. 1995. Antioxidative activity of (E)-2-octenal/amino
acids reaction products.J Agric Food Chem43(3): 795–800.
Alaiz M et al. 1996. Antioxidative activity of pyrrole, imidazole,
dihydropyridine, and pyridinium salt derivatives produced in ox-
idized lipid/amino acid browning reactions.J Agric Food Chem
44(3): 686–691.
Alaiz M et al. 1997. Comparative antioxidant activity of Maillard-
and oxidized lipid-damaged bovine serum albumin.J Agric Food
Chem45(8): 3250–3254.
Ames JM. 1990. Control of the Maillard reaction in food systems.
Trends Food Sci Technol1(July): 150–154.
Anese, M et al. 2002. Effect of equivalent thermal treatments on the
colour and the antioxidant activity of tomato purees.J Food Sci
67(9): 3442–3446.
Free download pdf