Department of Chemical Engineering,

Mahidol University

MAILLARD REACTION

Presented
by
Hendri Rantau Silalahi
(G6037953)
1
 Introduction

• The Maillard reaction (often defined as non

enzymatic browning reaction) is a reaction
occuring between amino acids and
reducing sugars.

• This reaction commonly occurs during the

cooking, preservation, and processing of
foods.

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Factor affecting

• Factors that affect Maillard reaction :

1. Temperature
2. pH
• 3. Water activity

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Maillard reaction products

• Maillard Reaction Products particularly

melanoidins have beneficial effects on
health such as antioxidative and
antibiotic effects.

• Maillard Reaction Products particularly

carboxymethyl lysine (CML) promote
diabetes and cardiovascular diseases
while acrylamide acts as a carcinogen

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Maillard reaction in food

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Caramelization

• Caramelization is the browning of sugar,

This reaction leads to brown products
when sugars are heated dry or in solution.

• The large quantities of industrial caramel

color that are added to beverages (cola
drinks),

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Caramelization product

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References
• Nahid Tamanna and Niaz Mahmood, Food
Processing and Maillard Reaction
Products: Effect on Human Health and
Nutrition International Journal of Food
Science
Volume 2015.
• Sara I.F.S. Martins, Wim M.F. Jongen and
Martinus A.J.S. van Boekel, A review of
Maillard reaction in food and implications to
kinetic modelling, Trends in Food Science
& Technology 11 (2001)364–373

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References
• H. Jaeger , A. Janositz, and D. Knorr, The
Maillard reaction and its control during food
processing. The potential of emerging
technologies, Pathologie Biologie 58
(2010) 207–213
• M. A. J. S. van Boekel, Kinetic aspects of
the Maillard reaction: a critical review,
Nahrung/Food 45 (2001) No. 3, pp. 150 –
159

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References
• E.-J. Kwak and S.-I. Lim, The effect of
sugar, amino acid, metal ion, and NaCl on
model Maillard reaction under pH control,
Amino Acids (2004) 27: 85–90 DOI
10.1007/s00726-004-0067-7

• Wikipedia,
https://en.wikipedia.org/wiki/Food_brownin
g, downloaded on 5 march 2018

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THANK YOU
TEMPERATURE AND PH EFFECTS

An increase in temperature leads to an increase of the

reactivity between the sugar and the amino group.

The open chain form of the sugar and the

unprotonated form of the amino group, considered to
be the reactive forms, are favoured at higher pH. The
lower the pH, the more protonated amino group is
present in the equilibrium and therefore, less reactive
with the sugar.
A reducing sugar is any sugar that is capable of
acting as a reducing agent because it has a
free aldehyde group or a free ketone group.
All monosaccharides are reducing sugars, along
with some disaccharides, oligosaccharides,
and polysaccharides. The monosaccharides can
be divided into two groups: the aldoses, which
have an aldehyde group, and the ketoses, which
have a ketone group. Ketoses must
first tautomerize to aldoses before they can act as
reducing sugars. The common dietary
monosaccharides galactose, glucose and fructose
are all reducing sugars.