Unit 6 Flashcards
We see the Maillard reaction in action in:
- Baking
- Caramelization
- Toasting
- Grilling
Dihydroxyacetone is found in ________________
sunless self-tanning lotions
Maillard reaction is a form of accelerated _____________ aging process. Requires loss of water followed by degradation of sugars and amino acids/proteins
chemical
T or F: enhanced formation and accumulation of AGEs has been reported to occur during natural aging
T
Uncontrolled physiological glycation results in:
- atherosclerosis
- renal failure (nephropathy)
- cataracts
- retinopathy
In food glycation of food proteins or amino acids results in the formation of:
- toxicants
- aroma
- color
- toughening of food proteins (cross-linking)
- Maillard reaction product formation
- Advanced glycation end-product formation
T or F: advance glycation end-products are polymeric brown compounds
T
T or F: Dietary AGEs are very common in our diet, we ingest them on a daily basis: useful for microbiota because beneficial microbes can use them to grow
T
Brown polymeric material or melanoidins or dietary AGEs are the final products of the _____________
Maillard reaction
The main dietary sources of melanoidins are coffee, ________
bread crust, bakery products, black beet and cocoa
Melanoidins contribute to the sensorial properties, modulating the ___________ and _________ of foods
texture and flavour
T or F: Growing evidence also suggests that melanoidins have health beneficial properties, such as chemopreventive, antioxidant and antimicrobial activities, and the ability to chelate different minerals
T
In the GI tract, melanoidins behave not only as antioxidants, but also as __________ promoting the growth of bifidobacteria
dietary fiber
T or F: meat becomes tougher when it is glycated
T
What is the main protein in the blood:
hemoglobin
What is the characteristic bond of an imine:
C=N
T or F: AGE cross-linking is reversible
F
T or F: Imine is very similar to aldehyde
T
Too much water will prevent the formation of __________
amadori products
Who discovered the Maillard reaction?
Louise Camille Maillard
Maillard reaction is one of the important reactions occurring simultaneously in food during processing with ____________, ____________ and thermal decomposition
- caramelization
- lipid oxidation
Lipid oxidation generates (2):
aldehydes and ketones
Name some food components capable of interactions during thermal processing
- sugars
- amino acids
- lipids
- DNA
- water/pH/T
Thermal reactions help produce ___________________
intermediate precursors
