Chemical and Functional Properties of Food Saccharides

(formed by ionic condensation as well as radical reactions), which are attached to
lysine or arginine residues. Some chromophores may cause cross-linking of protein
oligomers. Instead of being covalently bound to protein, the low-molecular-weight
chromophores may be only physically entrapped by protein polymer as shown for
a glucose/gluten model system. 75
It can be assumed that food melanoidins represent a mixture of the abovementioned
structures. Depending on the starting materials as well as reactions
conditions, certain reaction mechanisms will dominate and consequently various
melanoidin structures will be obtained.
18.10 CLOSING REMARKS
This article dealt mainly with new developments on Maillard reaction mechanisms
in food and related systems. In general, similar mechanisms occur also under physiological
conditions. Indeed, a considerable part of Maillard research is devoted to
medical chemistry focusing on health and disease. 2–8,76
Although a great deal of work has been devoted to volatile reaction products,
there is still additional effort to be made in structure elucidation of nonvolatile
Maillard reaction products. These compounds may have color, taste, or antioxidative
properties but can also interact with aroma compounds. Therefore, chemical characterization
of principle patterns and characteristic units of these nonvolatile compounds
will yield additional data to elucidate structural elements of chromophors,
reductones, or compounds possessing antioxidative and other interesting properties.
This may be achieved by applying modern analytical tools (LC-MS and NMR) and
labeling experiments. More research is also required to extend our knowledge on
Maillard reaction mechanisms in low-moisture systems and high reaction temperatures
(pyrolysis conditions). Finally, the effect of structured reaction media on
guiding reaction pathways is an area to be considered for future research. Ninety
years after its discovery, the Maillard reaction will remain a challenging topic for
scientists from various research disciplines.
REFERENCES
© 2004 by CRC Press LLC
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