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At least 19 recordsLinked to original sources
PubMed1979

[The Maillard reaction between beta-lactoglobulin and lactose. 2. Effect of thiol and disulfide groups on the properties of the macromolecular reaction products].

If a protein takes part in the Maillard reaction as the amino component, other functional groups in the protein molecule are also expected to react in addition under appropriate conditions. The beta-lactoglobulin-lactose system, first used by Freimuth and Trübsbach, served to demonstrate that the properties of the products from the Maillard reaction are affected by thiol and disulphide groups in a low-water medium at high temperature. The amount, solubility, swelling capacity and composition are modified in dependence of the presence or absence of these reactive groups.

Chemical Phenomena↗
PubMed1976

[Are products of the Maillard-reaction in babyfood toxic for the newborn? (AUTHOR'S TRANSL)].

It was investigated, whether during the whole course of pregnancy in guinea pigs there is a materno-fetal transfer of epilon-fructoselysin, the most important product of the so-called Maillard-reaction. Several authors accused Maillard-products in terminal sterilized babyfood as a dangerous agent, which has been shown, to hamper fetal development in rats. Experimentally, C14-labelled epsilon-fructose-lysin appears in the fetal blood, 15 min after injection to the narcotized mother, reaches maternal blood concentration after 30 min, and later stays at higher levels as in the maternal blood until the end of the experiment after 120 min. Thereby the transfer of Maillard-products to the fetus is proven. From the fact, that man since using fire for cooking takes up an important amount of Maillard-reaction-products, it can safely be concluded that these products most likely are not dangerous to the human fetus or new-born.

Animals↗
PubMed1976

[Formation of pyridone derivates from maltose and lactose. XII. Investigations on the Maillard-reaction (authors transl)].

Maltose and lactose react with methylammoniumacetate in a hot aqueous solution giving a dark brown mixture of products. 1,2-dimethyl-3-hydroxy-4-pyridone (5) can be isolated from the volatile compounds. Maltol and Isomaltol can be converted into the pyridone 5 with methylammoniumacetate. 1-Carboxymethyl-3-hydroxy-2-methyl-4-pyridone is obtained from isomaltol and glycine.

Chemical Phenomena↗
PubMed1977

Nutritional implications of the Maillard reaction: the availability of fructose-phenylalanine to the chick.

Fructose-phenylalanine, the Amadori compound resulting when glucose reacts with phenylalanine, was administered to chicks receiving a phenylalanine-deficient crystalline amino acid diet. The chicks did not respond to oral administration of this molecule which indicated it was nutritionally unavailable as a source of phenylalanine. In vitro protein synthesis studies on liver tissue showed that the rate of incorporation of 14C-phenylalanine into liver solids/mg tissue was significantly lower in chicks fed 0.404%-fructose-phenylalanine than in those not fed this compound. However, when fructose-phenylalanine was added directly to the incubation medium, no reduction of amino acid incorporation occurred. The discrepancy between in vitro and vivo results suggests, therefore, that fructose-phenylalanine is metabolized to another molecule which is causative in reducing liver protein synthesis.

Animals↗
PubMed1978

[Effect of the extrusion process on the availability of proteins].

The extrusion process has grown rapidly as in the preparation of meat-extenders from vegetal proteins as in the fabrication of cocktail-snacks and food for breakfast. The nutritional modifications induced by the thermic shock during the extrusion affect: -the diminution of the content of nutrient: loss in vitamins, destruction and unavailability of amino-acids; -the structural modification of a few compounds: starch gelatinization; -destruction of antinutritional factors: essentially antitrypsic factor. We studied the effect of extrusion with a model-mixture on the availability of amino-acids and particularly lysin. We effected the systematic study of different factors which can interfer in the intensity of the Maillard reaction in relation to the composition of the mixture (presence and nature of sugar, etc.) and to the technological parameters (screw-section, moisture of the mixture, etc.) The model mixture composed of cereal flours shows a global loss of 32 p. 100 in lysin (destruction 18 p. 100, biological unavailability 16 p. 100) after extrusion. When this mixture is added up with 7,2 p. 100 of saccharose the total loss in lysin reaches 40 p. 100. If saccharose is substituted by a more reducing sugar (fructose) the lysin loss approaches 80 p. 100. The addition of 4 p. 100 water at the mixture containing saccharose (total moisture 14 p. 100) limits the lysin loss to 10 p. 100. The modification of other technological parameters does not improve significatively the level of available lysin. The moisture of the mixture before extrusion appears to be a preponderatting factor in the intensity of the Maillard reaction during extrusion.

Amino Acids↗
PubMed2026

Advanced mitigation strategies for acrylamide formation in foods: Mechanistic insights, emerging innovations, and future perspectives.

Acrylamide is a heat-induced contaminant formed predominantly in carbohydrate-rich foods during high-temperature processing, posing significant concerns due to its potential carcinogenic, neurotoxic, and genotoxic effects. This review critically examines the mechanisms of acrylamide formation, emphasizing the role of the Maillard reaction and key precursors such as asparagine and reducing sugars, along with the influence of processing conditions including temperature, time, pH, and moisture. Various mitigation strategies are comprehensively discussed, ranging from raw material selection and genetic approaches to enzymatic treatments such as asparaginase and the application of natural and chemical inhibitors. Advances in processing technologies, including optimization of conventional thermal methods and emerging non-thermal techniques such as cold plasma and ultrasound, are evaluated for their effectiveness. The review also highlights the role of food additives, functional ingredients, and fermentation in reducing acrylamide formation. Furthermore, recent developments in analytical techniques, including chromatographic methods, biosensors, and artificial intelligence-based predictive models, are explored for improved detection and control. Risk assessment, toxicological implications, and global regulatory frameworks are also examined. Finally, future perspectives focusing on genetic engineering, personalized nutrition, and digital technologies such as AI and blockchain are discussed to support sustainable and industry-applicable mitigation strategies.

Acrylamide↗
PubMed2026

Furanic compounds in different coffee extraction systems: Analysis of the main influencing factors and correlation with acrylamide.

This study investigates how different coffee types representative of distinct roast profiles and brewing methods jointly affect the occurrence of furanic compounds and acrylamide in brewed coffee. Coffees were prepared using eight extraction methods (AeroPress, Clever, Chemex, French Press, Moka, Pure Brew, Turkish and V60). Five furanic compounds (furfural, furfuryl acetate, 5-methylfurfural, furfuryl alcohol and 5-hydroxymethylfurfural) were quantified in coffee powders and brews by HS-SPME-GC-MS, while acrylamide was determined by UHPLC-MS/MS. Moka and Turkish brews consistently exhibited the highest concentrations of furanic compounds, whereas paper-filtered pour-over methods (V60 and Chemex) showed the lowest levels. Pearson correlation analysis revealed coffee-dependent relationships between furanic compounds, acrylamide and extraction parameters with the strongest associations observed in dark-roasted coffee, reflecting advanced Maillard reaction chemistry. Overall, these results demonstrate that contaminant levels arise from the combined effects of intrinsic coffee chemistry and brewing mechanics and support targeted mitigation strategies: such as roast selection and brewing method optimization.

Acrylamide↗
PubMed1979

Dissolution rate of p-aminobenzoates from solid xylitol dispersions.

Xylitol was studied as a carrier in solid dispersions because of its low melting point and stability up to 180 degrees. It is more stable than sucrose and does not enter into Maillard reactions. Solid dispersions were prepared from esters of p-aminobenzoic acid and xylitol by the melting method and were compressed into tablets. The p-aminobenzoate dissolution rates were determined by a modified beaker method. The increase in the dissolution rates was greatest at the lowest drug levels. When the dispersion drug content exceeded 20-30%, the dissolution rate per unit area remained nearly constant. In the latter case, the increase in the dissolution rate was primarily due to an increase in area. When the carbon chain length was increased in the homologous series, the dissolution rate from the xylitol dispersions showed a nearly linear decrease.

4-Aminobenzoic Acid↗
PubMed1978

N-Substituted lysines as sources of lysine in nutrition.

Twenty seven alpha-N- and epsilon-N-substituted derivatives of lysine belonging to eight different classes: (1) natural dipeptides, (2) alpha-N-acyl-, (3)epsilon-N-acyl-, (4)epsilon-N-(alpha-amino acyl)-, (5)epsilon-N-(omega-amino acyl)-, (6)alpha-N-epsilon-N-di-amino acyl-, (7)epsilon-N-acylglycyl- and (8)Schiff's bases were synthesized. The "in vitro" utilization of some of them was tested by a rat growth assay. Only the derivatives which provided biologically available lysine were hydrolysed by one or more of the intestinal mucosa, liver or kidney homogenates. It is argued that derivatives which can be split by any of the above homogenates are potential sources of lysine. The derivatives of classes (1), (4), (6) and (8) are nearly as efficient as free lysine while lysine in classes (2) and (7) is not utilized at all. From the classes (3) and (5) only some are utilized: epsilon- formyl- and epsilon-acetyl- partially and epsilon-(gamma-glutamyl)-totally. The biologically available derivatives were 4 to 7 times less reactive than free lysine in the Maillard reaction and could therefore be used to fortify foods which have to be submitted to severe heat-treatments. A cheap method of synthesis of epsilon-(gamma-glutamyl)-lysine is proposed and its metabolic transit described.

Animals↗
PubMed1977

The physical aspects with respect to water and non-enzymatic browning.

Non-enzymatic browning is one of the major probles that occurs during the processing and storage of dehydrated and semi-moist foods. One type of browning is the Maillard reaction between reducing sugars and proteins or free amines. This leads to a darkening of color, protein insolubility with subsequent possible nutrition loss and a bitter off-flavor. The reaction has been extensively researched since the early 1940's. From a storage standpoint, browning rate increases as water activity (aw) increases up to a maximum where reactant dilution causes a subsequent decrease in rate. Use of liquid humectants in high moisture foods increase phase volume and viscosity, thereby lowering the aw of the rate maximum. These humectants thus act as inhibitors at high aw. Sorbitol also decreases the rate by a viscosity effect. Kinetic studies at normal storage conditions show browning to occur by a zero order reaction although the sugar and amine initial reaction occurs by first order. Studies with Tetrahymena show that the initial Schiff's base and reaction products may be partially biologically available although chemical assays show up to 50% loss of protein value. For dehydrated foods the zero order kinetics can be used to predict shelf life under a variable time-temperature-humidity condition.

Cellulose↗
PubMed1977

The possible utilization of the 1-amino-1-deoxy-2-ketose compounds between amino acids and carbohydrates as foodstuff integrators.

The behavior of the primary products (1-amino-1-deoxy-2-ketose-derivatives) from amino acids and monosaccharides in the Maillard reaction to the action of pepsin, trypsin, chymostrypsin and of heating has been investigated, in order to test the possibility of their utilization as foodstuff integrators. The behavior is very different from the corresponding behavior of the original amino acids.

Amino Acids↗