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1、AreviewofMaillardreactioninfoodandimplicationstokineticmodellingSaraI.F.S.Martins*,WimM.F.JongenandMartinusA.J.S.vanBoekelProductDesignandQualityManagementGroup,DepartmentofAgrotechnologyandFoodScience,WageningenUniversity,POBox8129,6700EVWageningen,TheNetherlands(tel:+31-317-483226;fax:+31-317-4836
2、69;e-mail:sara.martinsift.fdsci.wag-ur.nl)This paper reviews some of the research designed to lead toan increased understanding of the chemistry of the Maillardreaction, based on recent developments, and its inuenceon food properties like colour, avour and nutritional value.A critical analysis is gi
3、ven on how quality attributes asso-ciated with Maillard reaction can be predicted and con-trolled by kinetic modelling. Multiresponse modelling(taking more than one reactant and product into con-sideration in the modelling process)is a powerful tool tomodel complicated consecutive and parallel react
4、ions, likethe Maillard reaction. Such a multiresponse approach pro-vides a major guidance in understanding the reactionmechanism. An illustrative example is given. # 2001 Else-vier Science Ltd. All rights reserved.IntroductionFor as long as food has been cooked, the Maillardreaction has played an im
5、portant role in improving theappearanceandtasteoffoods.Ithasbeenacentralandmajor challenge in food industry, since the Maillardreaction is related to aroma, taste and colour, in parti-cularly in traditional processes such as the roasting ofcoeeandcocoa beans, the baking ofbread andcakes,the toasting
6、 of cereals and the cooking of meat. More-over, during the Maillard reaction a wide range ofreactionproductsisformedwithsignicantimportancefor the nutritional value of foods. This can be reducedby decrease of digestibility and possibly formation oftoxic and mutagenic compounds, but can also beimprov
7、edbytheformationofantioxidativeproducts.The chemistry underlying the Maillard reaction isverycomplex.Itencompassesnotonereactionpathwaybut a whole network of various reactions. The originalcomprehensive reaction scheme of Hodge 1 has beendeveloped and elaborated by food technologists eversince,sothe
8、understandingofthereactionisadvancingsteadily. Nevertheless the Maillard reaction is notor-iously dicult to control. Various factors involved infoodprocessing inuence it andthey canbeconsideredas food processing variables. The kinetic approachtends to present a complementing view of this mechan-ism,
9、 because it considers the rate-determining steps ofthe reaction. It is powerful because rate-determiningstepsprovidecontrolpoints.This paper discusses aresearch approach designed toincrease the understanding of (a) the chemistry of thereactionanditsinuenceonfoodpropertieslikecolour,avourandnutrition
10、alvalue,and(b)howqualityattri-butes associated with Maillard reaction, can be pre-dictedandcontrolledbykineticmodelling.Chemistry of the reactionThe Maillard reaction has been named after theFrenchchemistLouisMaillard2whorstdescribeditbut it was only in 1953 that the rst coherent schemewas put forwa
11、rd by Hodge 1 (Fig. 1). In essence, itstates that in an early stage, a reducing sugar, like glu-cose, condenses with a compound possessing a freeaminogroup(ofanaminoacidorinproteinsmainlytheE-aminogroupoflysine,butalsothea-aminogroupsofterminal amino acids) to give a condensation productN-substitute
12、d glycosilamine, which rearranges to formthe Amadori rearrangement product (ARP). The sub-sequent degradation of the Amadori product is depen-dent on the pH of the system. At pH 7 or below, it0924-2244/01/$ - see front matter Copyright # 2001 Elsevier Science Ltd. All rights reserved.PII: S0924-2244
13、(01)00022-XTrends in Food Science & Technology 11 (2001)364373Review*Corresponding authorundergoes mainly 1,2-enolisation with the formation offurfural (when pentoses are involved) or hydroxy-methylfurfural (HMF) (when hexoses are involved). AtpH 7 the degradation of the Amadori compound isthoughtto
14、involvemainly2,3enolisation,wherereduc-tones, such as 4-hydroxy-5-methyl-2,3-dihydrofuran-3-one (HMFone), and a variety of ssion products,including acetol, pyruvaldehyde and diacetyl areformed. All these compounds are highly reactive andtake part in further reactions. Carbonyl groups cancondense wit
15、h free amino groups, which results in theincorporation of nitrogen into the reaction products.Dicarbonylcompoundswillreactwithaminoacidswiththe formation of aldehydes and a-aminoketones. Thisreaction is known as the Strecker degradation. Subse-quently,inanadvancedstage,arangeofreactionstakesplace, i
16、ncluding cyclisations, dehydrations, retro-aldolisations, rearrangements, isomerisations and fur-ther condensations, which ultimately, in a nal stage,lead to the formation of brown nitrogenous polymersandco-polymers,knownasmelanoidins.The complexity and the variety of the Maillard reac-tion products has, throughout the years, raised theinterest of scientists in dierent elds of research 39.New important pathways, not accounted for by Hodge1,havebeenestablished.McW
