Maillard browning reaction in Dairy products

Maillard browning reaction in Dairy products

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  Maillard Reaction By: RAMUN Assistant Professor (C) Dept. of Dairy Chemistry College of Dairy Technology, Tirupati
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  Maillard Reaction: • Asa reducing sugar, lactose can participate in the Maillard reaction, leading to non-enzymatic browning. • The Maillard reaction involves interaction between a carbonyl (in this case, lactose) and an amino group (in foods, principally the ε-NH2 group of lysine in proteins) to form a glycosamine (lactosamine). • Formation of glycosylamine is the initial step in Maillard browning.
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  • The glycosaminemay undergo an Amadori rearrangement to form a 1-amino-2- keto sugar (Amadori compound). • (The reaction is base-catalysed and is probably first order). • The Amadori compound may be degraded via either of two pathways, depending on pH, to a variety of active alcohol, carbonyl and dicarbonyl compounds and ultimately to brown-coloured polymers called melanoidins. • Many of the intermediates are (off-) flavoured. • The dicarbonyls can react with amino acids via the Strecker degradation pathway to yield another family of highly flavoured compounds.
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  Significance of Maillardreaction: 1. Maillard reaction has desirable consequences in many foods. Example: Coffee, Bread crust, Toast, French fried potato products etc., 2. Its consequences in milk products are negative. Example: * brown colour, * off-flavours, * slight loss of nutritive value (lysine), * loss of solubility in milk powders. 3. It appears to prevent or retard age-gelation in UHT milk products. 4. Maillard reaction products (MRP) have antioxidant properties.
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