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Nguyễn Thị Trúc Linh Nguyễn Thị Ái Linh Nguyễn Thùy Dương: Group B

This document discusses nonenzymatic browning reactions that can occur in foods during processing and storage. It summarizes the Maillard reaction between amino acids and sugars, how factors like temperature, pH and water activity affect the rate of Maillard reactions. It also discusses lipid browning reactions between oxidized fatty acids and proteins or aminophospholipids, and how these reactions can cause undesirable changes in foods.

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Lê Dương
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29 views5 pages

Nguyễn Thị Trúc Linh Nguyễn Thị Ái Linh Nguyễn Thùy Dương: Group B

This document discusses nonenzymatic browning reactions that can occur in foods during processing and storage. It summarizes the Maillard reaction between amino acids and sugars, how factors like temperature, pH and water activity affect the rate of Maillard reactions. It also discusses lipid browning reactions between oxidized fatty acids and proteins or aminophospholipids, and how these reactions can cause undesirable changes in foods.

Uploaded by

Lê Dương
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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GROUP B

Nguyễn Thị Trúc Linh


Nguyễn Thị Ái Linh
Nguyễn Thùy Dương
2. NONENZYMATIC BROWNING
The Maillard Reactions
 The Maillard reaction is one of the main reactions causing deterioration of proteins
during processing and storage of foods.
 It is referred to as the Maillard reaction when it takes place between free amino
groups from amino acids, peptides, or proteins and the carbonyl group of a
reducing sugar.
 It can be divided into three major phases: the early, intermediate, and advanced
stages.
Factors Affecting Maillard Reactions
The rate of the Maillard reaction and the nature of the products formed depend on
the chemical environment of food, including water activity (aw), pH, and chemical
composition of the food system, temperature being the most important factor.
2. NONENZYMATIC BROWNING
Study of Maillard Reactions in Foods
 During food processing, the Maillard reaction produces desirable and
undesirable effects.
 Processing such as baking, frying, and roasting are based on the Maillard
reaction for flavor, aroma, and color formation.
 In other processes such as pasteurization, sterilization, drying, and
storage, the Maillard reaction often causes detrimental nutritional and
organoleptic changes.
Control of the Maillard Reaction in Foods
Many studies have been performed and found useful heat-induced markers derived
from the Maillard reaction, and most of them have been proposed to control and
check the heat treatments and/or storage of foods.
5. LIPID BROWNING
Protein-Oxidized Fatty Acid Reactions
 Lipid oxidation occurs in oils and lard, and also in foods with low amounts of lipids.
 This reaction arises from free radical or reactive oxygen species(ROS) generated
during food processing and storage

 The role of lipids in these reactions seems to be similar to that of the role of
carbohydrates during the Maillard reaction.
 Lower protein–lipid ratio increases sample oxidation and protein damage as a
consequence of the antioxidant activity of the proteins
5. LIPID BROWNING

Nonenzymatic Browning of Aminophospholipids


 In foods, this reaction can be responsible for deterioration during
processing

 Lipid oxidationproducts are able to react with aminophospholipids in a


manneranalogous to their reactions with protein amino groups.
 Therefore, both amino phospholipids and proteins might compete for
lipid oxidation products
 Thepresence of amino phospholipids, the oxidation of polyunsaturated fatty
acid chains is not likely to produce toxic aldehydes inenough concentration to
pose a significant risk for human health

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