Maillard Reactions and Importance of Reaction Products in Foods

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

Oktay Yıldız Hüseyin Şahin Meryem Kara Rezzan Aliyazıcıoğlu Özlem Tarhan Sevgi Kolaylı

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

Keywords

Maillard Reaction, Honey, Hydroxymethylfurfural HMF , Antioxidant, Acrylamide

Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi

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

Keywords

Maillard reaksiyonu, Bal, Hidroksimetil furfural, Antioksidan, Akrilamid

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