Interaction of Food Proteins with Starch

Abstract

The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the ε-amino groups of the lysine residues of proteins are the most important source of free amino groups, and the ease with which they take part in the reaction explains why the Maillard reaction is the most important route to nutritional damage of food proteins. 1,2 The Maillard reaction in fact comprises a complex network of intertwining reactions and takes place during food processing, especially when heat treatment is involved, and also on storage. Apart from resulting in nutritional damage, the Maillard reaction is also primarily responsible for the development of aroma and colour, which may be desirable or undesirable, in heated foods. It also results in the formation of potentially toxic compounds and in the development of components with antioxidant properties.3 In addition, it occurs in vivo. The Maillard reaction and its ramifications are so important that four symposia have been devoted to it over the last 12 years.