Content: Seventy years of the Maillard reaction / Sin'itiro Kawamura --
A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation / Mitsuo Namiki and Tateki Hayashi --
Analytical use of fluorescence-producing reactions of lipid- and carbohydrate-derived carbonyl groups with amine end groups of polyamide powder / W.L. Porter, E.D. Black, A.M. Drolet, and J.G. Kapsalis --
Strecker degradation products from (1-¹³C)-D-glucose and glycine / Tomas Nyhammar, Kjell Olsson, and Per-Åke Pernemalm --
Nitrite interactions in model Maillard browning systems / Gerald F. Russell --
Studies on the color development in stored plantation white sugars / Hung-Tsai Cheng, Wai-Fuk Lin, and Chung-Ren Wang --
Colored compounds formed by the interaction of glycine and xylose / H.E. Nursten and Rosemary O'Reilly --
Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products / G.R. Waller, R.W. Beckel, and B.O. Adeleye --
The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions / M.J. Lane and H.E. Nursten --
Characteristics of some new flavoring materials produced by the Maillard reaction / E. Dworschák, V. Tarján, and S. Turos --
The Maillard reaction and meat flavor / Milton E. Bailey --
Sensory properties of volatile Maillard reaction products and related compounds : a literature review / Susan Fors --
Mechanism responsible for warmed-over flavor in cooked meat / A.M. Pearson and J.I. Gray --
Maillard technology : manufacturing applications in food products / James P. Danehy and Bernard Wolnak --
Maillard reaction products as indicator compounds for optimizing drying and storage conditions / K. Eichner and W. Wolf --
Characterization of antioxidative Maillard reaction products from histidine and glucose / H. Lingnert, C.E. Eriksson, and G.R. Waller --
The effect of browned and unbrowned corn products on absorption of zinc, iron, and copper in humans / P.E. Johnson, G. Lykken, J. Mahalko, D. Milne, L. Inman, H.H. Sandstead, W.J. Garcia, and G.E. Inglett --
Nutritional value of foods and feeds of plant origin : relationship to composition and processing / J.E. Knipfel, J.G. McLeod, and T.N. McCaig --
Effect of the Maillard browning reaction on the nutritive value of breads and pizza crusts / C.C. Tsen, P.R.K. Reddy, S.K. El-Samahy, and C.W. Gehrke --
Loss of available lysine in protein in a model Maillard reaction system / Barbee W. Tucker, Victor Riddle, and John Liston --
Effect of a glucose-lysine reaction mixture on protein and carbohydrate digestion and absorption / Rickard Öste, Inger Björck, Arne Dahlqvist, Margaretha Jägerstad, Per Sjödin, and Hans Sjöstrom --
Determination of available lysine by various procedures in Maillard-type products / H.F. Erbersdobler and T.R. Anderson --
Nonenzymatic glycosylation and browning of proteins in vivo / V.M. Monnier and A. Cerami --
Maillard reactions of therapeutic interest / L. Mester, L. Szabados, and M. Mester --
Nutritional and toxicological effects of Maillard browned protein ingestion in the rat / Stephen J. Pintauro, Tung-Ching Lee, and Clinton O. Chichester --
Mutagens in cooked foods : possible consequences of the Maillard reaction / William Barnes, Neil E. Spingarn, Claire Garvie-Gould, Loretto L. Vuolo, Y.Y. Wang, and John H. Weisburger --
Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef / M. Jägerstad, A. Laser Reuterswärd, R. Öste, A. Dahlqvist, S. Grivas, K. Olsson, and T. Nyhammar --
Mutagens produced by heating foods / M. Nagao, S. Sato, and T. Sugimura --
Formation of mutagens by the Maillard reaction / Hirohisa Omura, Nazma Jahan, Kazuki Shinohara, and Hiroki Murakami.
Author(s): George R. Waller and Milton S. Feather (Eds.)
Series: ACS Symposium Series 215
Publisher: American Chemical Society
Year: 1983
Language: English
Pages: 565
City: Washington, D.C
Title Page
......Page 1
Half Title Page
......Page 3
Copyright
......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 8
About the Year 1912......Page 10
Life and Work of Maillard (1878-1936)......Page 11
Naming the "Maillard Reaction"......Page 12
Chemistry of the Maillard Reaction......Page 14
Nutritional Aspects of the Maillard Reaction......Page 15
The Maillard Reaction in Vivo......Page 16
Studies on Soy Sauce......Page 17
Literature cited (The titles of articles are included. CA: Chem. Abstr.)......Page 18
2 A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation......Page 26
Development of Novel Free Radicals in the Early Stage of the Maillard Reaction......Page 27
Analysis of Hyperfine Structure in ESR Spectra (3)......Page 30
Relation of the Free Radical to the Schiff Base, Amadori Compound and 3-Deoxyglucosone (5)......Page 33
Formation of Fragmentation Products at an Early Stage of the Maillard Reaction......Page 37
Fragmentation Products of Sugar in the Reaction Mixture of Sugar with Amine in Aqueous System (10)......Page 39
Formation of Four-carbon Product by the Reaction of Sugar with Amine (10)......Page 41
Formation of Reducing Substances and Its Relation to Free Radical Formation (5)......Page 44
Radical Precursor in the Reaction Mixture (5,6)......Page 46
Conclusion......Page 48
Literature Cited......Page 51
4 Strecker Degradation Products from (1-13C)-D-Glucose and Glycine......Page 76
The glucose-glycine reaction......Page 78
Related reactions......Page 84
Literature Cited......Page 87
5 Nitrite Interactions in Model Maillard Browning Systems......Page 88
Procedures......Page 89
Results and Discussion......Page 91
Literature Cited......Page 94
6 Studies on the Color Development in Stored Plantation White Sugars......Page 96
Experimental Materials and Methods......Page 97
Results and Discussion......Page 100
Literature Cited......Page 106
7 Colored Compounds Formed by the Interaction of Glycine and Xylose......Page 108
Experimental......Page 109
Results......Page 110
Discussion......Page 111
Conclusion......Page 123
Literature cited......Page 125
8 Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products......Page 127
Materials and Methods: Conditions for Synthesis......Page 128
Results......Page 130
Conclusions......Page 141
Literature Cited......Page 142
9 The Variety of Odors Produced in Maillard Model Systems and How They Are Influenced by Reaction Conditions......Page 143
Experimental......Page 144
Results and Discussion......Page 149
Acknowledgments......Page 159
Literature cited......Page 160
10 Characteristics of Some New Flavoring Materials Produced by the Maillard Reaction......Page 161
Methods......Page 163
Results and Discussion......Page 164
Conclusions......Page 166
Literature Cited......Page 170
11 The Maillard Reaction and Meat Flavor......Page 171
Thiophenes......Page 174
Polysulfide Heterocyclics......Page 177
Pyrazines......Page 180
Literature Cited......Page 183
12 Sensory Properties of Volatile Maillard Reaction Products and Related Compounds A Literature Review......Page 187
Classification of Maillard reaction products......Page 188
Aroma and flavor properties of important substance groups......Page 189
Remarks......Page 191
Literature Cited......Page 284
13 Mechanism Responsible for Warmed-Over Flavor in Cooked Meat......Page 289
Mechanism of WOF Development......Page 290
Comparison of WOF and Normal Oxidation......Page 296
Inhibition of WOF......Page 297
Summary......Page 300
Literature Cited......Page 301
The Role of Browning in Specific Food Systems......Page 303
Chocolate and Cocoa......Page 305
Meat Flavors, Natural and Artificial......Page 308
Literature Cited......Page 314
15 Maillard Reaction Products as Indicator Compounds for Optimizing Drying and Storage Conditions......Page 316
Procedure......Page 318
Results......Page 319
Literature Cited......Page 331
16 Characterization of Antioxidative Maillard Reaction Products from Histidine and Glucose......Page 333
Synthesis of MRP......Page 334
Separation of antioxidative MRP......Page 335
Characterization of purified fraction......Page 340
Concluding remarks......Page 341
Literature cited......Page 343
17 The Effect of Browned and Unbrowned Corn Products on Absorption of Zinc, Iron, and Copper in Humans......Page 344
Materials and Methods......Page 345
Results and Discussion......Page 348
Literature Cited......Page 354
18 Nutritional Value of Foods and Feeds of Plant Origin: Relationship to Composition and Processing......Page 356
Investigations of Nutritive Value of Rye......Page 357
Effects of Heat Treatment on Alfalfa......Page 361
Chemical Treatment Effects on Fibrous Feeds......Page 364
Proposal for Some Nitrogen-Carbohydrate Interactions in Cereal Grains and Roughages......Page 367
Conclusions......Page 369
Literature Cited......Page 370
19 Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts......Page 373
Effects of Conventional Baking, Microwave Baking and Steaming......Page 374
Comparing the Nutritive Values Between Fermented Doughs Before and After Baking and Between Bread Crust and Crumb......Page 377
Effects of High-Temperature and Short-Time Baking on the Nutritive Value of Balady Bread and Pizza Crust......Page 378
Lysine Involvement......Page 381
Discussion......Page 385
Literature Cited......Page 387
20 Loss of Available Lysine in Protein in a Model Maillard Reaction System......Page 389
Experimental......Page 391
Results and discussion......Page 392
Conclusions......Page 395
Literature cited......Page 397
21 Effect of a Glucose-Lysine Reaction Mixture on Protein and Carbohydrate Digestion and Absorption......Page 398
Effects on protein utilization......Page 399
Effect on carbohydrate utilization......Page 404
Discussion......Page 408
Literature cited......Page 409
22 Determination of Available Lysine by Various Procedures in Maillard-Type Products......Page 411
Materials and Methods......Page 412
Results and Discussion......Page 414
Literature cited......Page 418
23 Nonenzymatic Glycosylation and Browning of Proteins In Vivo......Page 420
Nonenzymatic Glycosylation......Page 422
Nonenzymatic Browning......Page 430
Conclusions......Page 433
Literature Cited......Page 435
24 Maillard Reactions of Therapeutic Interest......Page 439
Maillard Reaction Products of Therapeutic Interest......Page 441
Relationship of Nutrition to Maillard Reactions in Vivo......Page 448
Literature Cited......Page 450
PROCEDURE......Page 452
RESULTS......Page 457
DISCUSSION......Page 465
Acknowledgment......Page 466
Literature cited......Page 467
26 Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction......Page 469
Formation of Mutagens in Cooked Meat......Page 471
Genotoxicity of N-Heterocycles from Proteinaceous Foods......Page 475
Carcinogenic Effects of N-Heterocycles from Proteinaceous Foods......Page 478
Modifying Factors in Mutagen Formation and Activity
......Page 480
Genotoxic Effects of Maillard Reaction Products......Page 482
Implications......Page 484
Conclusions......Page 486
Literature Cited......Page 487
27 Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef......Page 491
Meat experiments......Page 493
Effect of glucose......Page 494
Model reaction systems......Page 499
Chemical identification of IQ-compounds in the model system......Page 500
Literature Cited......Page 502
28 Mutagens Produced by Heating Foods......Page 504
Mutagenicity of Broiled Fish and Meat......Page 505
Mutagens Isolated from Pyrolysates of Amino Acids and Protein, and from Cooked Foods......Page 507
Genotoxic Activity of Pyrolyzed Products......Page 508
Mutagens in Coffee......Page 514
Discussion......Page 515
Literature Cited......Page 516
29 Formation of Mutagens by the Maillard Reaction......Page 520
Literature Cited......Page 546
A
......Page 547
B
......Page 549
C
......Page 550
E
......Page 552
F
......Page 553
G
......Page 555
K
......Page 556
M
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O
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P
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R
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S
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T
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W
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