nonenz brown 2.ppt - purdue university - · pdf filewhy worry about maillard browning? •...
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Nonenzymatic Browning
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w/ sugarw/o sugar
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Two major types of non-enzymatic browning reactions
• Caramelization
• Maillard browning
Louis Camille Maillard (1878-1936)
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Reactions during caramelization
• Anomeric equilibration (alpha, beta)• Pyran, furan equilibration• Sucrose inversion
– Hydrolysis• Aldose, ketose interconversions• Inter- and intramolecular condensation• Dehydration• Skeletal fragmentation• Browning
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Caramelization
• Flavoring caramelization
Sucrose syrup Inversion, fragmentationbuffer
heat (maltol, etc.)
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Caramelization
• Caramel pigments
Glucose Partially Caramelsyrups neutralized Colloids
pH 4
heat
Used to color colas. They are not naturally brown but havethese pigments added to color them.
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Clear colas• See the Wikipedia
entry on Pepsi Crystal here http://en.wikipedia.org/wiki/Crystal_Pepsi
• A disaster-see the marketing section of the Wikipedia entry
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Maillard reaction (slide 161)A
mad
ori r
earr
ange
men
t
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Glycosylamine formation
Glycosylamine Formation
Go to Slide Show mode and click to begin
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Amadori rearrangement
Amadori Rearrangement
Go to Slide Show mode and click the button to begin.
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Decomposition of the Amadoricompound (slide 162)
Control point
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Strecker degradation
Requires dicarbonyls and amino acidsNutritional loss of amino acids (especially L-lysine)Pyrazines -- flavor compounds
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Maillard browning reaction variables• Temperature
– Generally, the higher the temperature, the greater the browning
• pH– As pH goes down, so does browning. Due to
protonation of the reactive amino group, making it unreactive.
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Under near neutral conditions
..NH2 CH
O -
+
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Under acidic conditions
..NH2 CH
OH+
No reaction is possible with the nitrogen lone pairas it is already reacting with the hydrogen ion
-
+
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Maillard browning reaction variables• Water
%water
0%, min 100%, min30%, max
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Maillard browning reaction variables• Oxygen
– Seems to have little effect
• Metal ions– Cu(I), Cu(II) and Fe(II), Fe(III) speed up the
reaction. Other metals seems to have little effect. Can control the with metal chelators (e.g., EDTA).
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Maillard browning reaction variables
Sugar Open chain MelanoidinGlucose 1 1Fructose -- 1.2Galactose 3.4 2.0
Xylose 7.1 5.5Arabinose 7.1 6.7
Ribose 354 Very high
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A practical example of the effect of Maillard browning in cookies
Image courtesy of Oreg. St. Univ. (www.orst.edu/food-resource/information/maillard/nancy.html)
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Control of browning
• Create unfavorable conditions for the reactions to take place– Water--low or high– pH--lower, decreases browning– Temperature-- the lower the temperature,
the less the browning
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Control of browning
• Removal of substrates– Glucose oxidase--removes the open chain
form by converting it to gluconic acid. This technology is used in preserving dried egg whites.
– Ribose oxidase--This enzyme activity occurs in Lactobaccilus pentoaceticum and is used to prevent fish from browning.
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Sulfite browning inhibitors
• Principally sulfur dioxide or bisulfite. These sulfur compounds react with HMF near the end of the decomposition of the Amadori compound and divert it to a non-reactive product, that is one that cannot be converted into melanoidin pigments
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Sulfite inhibitor reaction
OH
O
OS
H
OH
m elanoid inp igm ents
R
RO 3
-
stab le--w ill not proceedto form p igm ents
HM F
HSO 3-
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Maillard overview (page 169)Control pointPigmentAromas
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Why worry about Maillard browning?• Aesthetics
– Overly browned foods are not aesthetically attractive and may not be accepted
– Also, due to the pyrazines produced by the Strecker degradation, these highly browned foods may have odd, off flavors and also not be accepted
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Why worry about Maillard browning?• Nutritional effects
– Amino acids that participate in the Maillard reactions are lost from a nutritional point of view. This may be especially important where the amino acid is very reactive and in foods where it is already in very low concentration. This would be the case for L-lysine in cereals.
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Reason for the reactivity of L-lysine
O
NH2
CH3OH
O
NH2
NH2OH
L-alanine L-lysineAlpha amino
Reactive epsilon amino
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Glucose and lysine
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Why worry about Maillard browning?• Mutagenicity
– This is not yet settled in the literature. Some researchers find mutagenic products in browned model systems, others do not. But there is still the possibility that highly browned food may contain potential mutagens.