In this post, we will explain the Maillard reaction, and its significance. It is the reaction between amino acids and reducing sugars that causes changes to a food’s properties. It is a non-enzymatic reaction as no enzymes are involved.
The Maillard reaction involves 3 phases: a reaction where an amino acid and sugar occurs: the amino group of the amino acid reacts with the carbonyl part of the sugar. The reaction produces glycosylamine and water. The glycosylamine produced leads to the formation of a series of chemical complexes known as amino-ketose. Lastly, the amino-ketose compound reacts further to form substances such as furanones, pyrazines, melanoidins and furans that yield a distinct flavour and a change in colour. Depending on the protein and sugar involved the flavour and aromas vary. The Maillard reaction usually occurs at temperatures that exceed 140°C when cooking takes place.
Characteristics Of The Maillard Reaction
- There needs to be an amino acid and a sugar for reaction to take place.
- Factors such as pH, water activity and temperature determine the complexity of a reaction.
- It involves various stages.
Examples Of Foods That Undergo The Maillard Reaction
- Toasting bread
- Braising or roasting meat
- Roasting coffee and cocoa beans
Applications In The Food Industry
- The Maillard reaction increases the shelf-life of food products, thus assuring consumer safety and food quality. Due to the browning of the foods, microbial development is hindered.
- In the production of food colours and aromas.
- It also creates variety of textures in various foods i.e. the food products are appealing due to their aromas and texture.
- Produce food products with an enhanced nutritional value due to the anti-oxidant properties contained.
Unlike caramelization that involves a reaction between sugars to cause browning, the Maillard reaction is a reaction between a sugar and a protein.
The Maillard reaction is a non-enzymatic reaction that causes the browning of foods when a protein and reducing sugar react. It enhances the flavours, colours and appearance of various food products. It is applied in the baking and brewing industry.