FOOD 2010 Chapter Notes - Chapter 5: Maillard Reaction, Starch Gelatinization, Glycosylamine

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Simple sugars (fructose, glucose, galactose are monosaccharides) and (lactose, sucrose, maltose are disaccharides) also termed organic alcohols. Reducing sugars (sugars that contain aldehyde or ketone carbonyl group. They react through oxidation-reduction to produce reduced substance plus the oxidized sugar molecule. All monosaccharides and most disaccharides are reducing sugars. Dextrose equivalent [de] measure of % of glycosidic bonds hydrolyzed in simple sugars, indicating the level of reducing sugar present. Higher the de = more soluble and greater reducing ability. ) Maillard browning is nonenzymatic [simple sugars but sucrose] browning reaction between a simple sugar and amino acid to form melanoidins. 1: condensation of reducing sugar and amino acid gives glycosylamine. 2: rearrangement glycosylamine becomes amadori compounds [colourless] and then pyrazines. 3: polymerization, the colourless intermediate compounds from the brown melanoidin pigments. There is also carmelization, which is the formation of brown caramel pigments as a result of applying heat energy to sugars. Need at least of a temperature of 200oc.