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
Maillard reaction is initiated by the interaction of sugars with ________
amino acids
When sugars undergo independent degradations it leads to ____________
caramelization
When amino acids undergo independent degradations it leads to ____________
flavor contributing compounds
When lipids undergo lipid oxidation it leads to ______________
flavor contributing compounds
Glucose is an __________ sugar and fructose is a _______ sugar
aldehyde
keto
What are the 3 stages of the Maillard reaction:
1) Initial (sugars react with amino acids) = formation of Amadori or Heyns products
2) Advanced (formation of colored and flavor-active compounds) = strecker reaction products and heterocyclic aroma compounds
3) Final = formation of melanoidins (brown polymers)
Volatile compounds are more prevalent in raw or cooked beef?
cooked beef
In roasted coffee we have more volatile or aroma compounds?
volatile
What is the % of glucose in the open form at room temp?
0.005%
