Maillard reaction
Maillard Reaction
The Maillard Reaction (pronounced: my-YAR ree-AK-shun) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Etymology
The term "Maillard Reaction" is named after the French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.
Definition
The Maillard Reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). At higher temperatures, caramelization and subsequently pyrolysis become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups (RNH3+) are deprotonated and, hence, have an increased nucleophilicity.
Related Terms
- Amino Acids: Organic compounds that combine to form proteins. Amino acids and proteins are fundamental components of all living cells.
- Reducing Sugars: Any sugar that is capable of acting as a reducing agent because it has a free aldehyde group or a free ketone group.
- Caramelization: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- Pyrolysis: The thermal decomposition of materials at elevated temperatures in an inert atmosphere.
See Also
External links
- Medical encyclopedia article on Maillard reaction
- Wikipedia's article - Maillard reaction
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski