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Maillard Reactions and Importance of Reaction Products in Foods

Year 2010, Volume: 8 Issue: 6, 44 - 51, 01.12.2010

Abstract

Reactions between free amino groups of proteins and peptides and reducing sugars or lipid oxidation products are non-enzymatic reactions called “Maillard Reactions”. Maillard Reactions may depend on the types and quantity of reactants, and pH, temperature and water activity of medium. Hydroxymethylfurfural, furfural, melanoidins, and acrylamide are the best known Maillard Reaction Products MRP . MRP are partly responsible for the taste of bread, cookies, cakes, meat, beer, chocolate, pop corn and rice; however, it is not always desired to take place this reaction in foods because of the cytotoxic, genotoxic and carcinogenic effects of the advanced reaction products. Recently, positive attributes of the MRP, especially early reaction products, have been reported in several in vitro studies. In this study, the Maillard Reactions occurring in foods have been reviewed and the importance of this reaction in foods was explained

References

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Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi

Year 2010, Volume: 8 Issue: 6, 44 - 51, 01.12.2010

Abstract

Gıdalarda bulunan serbest amino asitlerin, proteinlerin veya peptitlerin serbest amino grupları ile indirgen şekerler veya lipit oksidasyon ürünleri arasında gerçekleşen ve enzimatik olmayan kahverengileşme reaksiyonları “Maillard Reaksiyonu” olarak bilinir. Maillard Reaksiyonlarının oluşumu reaksiyona giren bileşenlerin türüne, miktarına, ortam pH’sı, sıcaklık ve su aktivitesine bağlı olarak değişim göstermektedir. Hidroksimetil furfural HMF , furfural, melanoidler ve akrilamit Maillard Reaksiyon Ürünlerinden MRÜ en bilinenleridir. MRÜ ekmeğin, kurabiyelerin, keklerin, etin, biranın, çikolatanın, patlamış mısırın, pilavın lezzetinden kısmen sorumlu olmasına rağmen ileri bozunma ürünlerinin sitotoksik, genotoksik ve karsinojenik özelliklerinden dolayı gıdalarda oluşması her zaman istenmez. Bununla birlikte son yıllarda özellikle erken aşamadaki MRÜ’lerin faydalı yönleri in vitro çalışmalarda rapor edilmiştir. Bu çalışmada gıdalarda gerçekleşen Maillard reaksiyonları hakkındaki çalışmalar derlenmiş ve gıdalardaki önemi ortaya konulmuştur

References

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There are 90 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Oktay Yıldız This is me

Hüseyin Şahin This is me

Meryem Kara This is me

Rezzan Aliyazıcıoğlu This is me

Özlem Tarhan This is me

Sevgi Kolaylı This is me

Publication Date December 1, 2010
Published in Issue Year 2010 Volume: 8 Issue: 6

Cite

APA Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., et al. (2010). Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda, 8(6), 44-51.
AMA Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda. December 2010;8(6):44-51.
Chicago Yıldız, Oktay, Hüseyin Şahin, Meryem Kara, Rezzan Aliyazıcıoğlu, Özlem Tarhan, and Sevgi Kolaylı. “Maillard Reaksiyonları Ve Reaksiyon Ürünlerinin Gıdalardaki Önemi”. Akademik Gıda 8, no. 6 (December 2010): 44-51.
EndNote Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S (December 1, 2010) Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda 8 6 44–51.
IEEE O. Yıldız, H. Şahin, M. Kara, R. Aliyazıcıoğlu, Ö. Tarhan, and S. Kolaylı, “Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi”, Akademik Gıda, vol. 8, no. 6, pp. 44–51, 2010.
ISNAD Yıldız, Oktay et al. “Maillard Reaksiyonları Ve Reaksiyon Ürünlerinin Gıdalardaki Önemi”. Akademik Gıda 8/6 (December 2010), 44-51.
JAMA Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda. 2010;8:44–51.
MLA Yıldız, Oktay et al. “Maillard Reaksiyonları Ve Reaksiyon Ürünlerinin Gıdalardaki Önemi”. Akademik Gıda, vol. 8, no. 6, 2010, pp. 44-51.
Vancouver Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda. 2010;8(6):44-51.

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