期刊
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
卷 41, 期 5, 页码 1543-1551出版社
ELSEVIER
DOI: 10.1016/j.jpba.2006.04.004
关键词
Maillard reaction products (MRPs); biological functions; analytical tools; amino acid derivates; melanoidins
Maillard reaction products (MRPs), especially early stage MRPs and melanoidins, are currently gaining a lot of attention due to their reported health-promoting properties and their potential to be used as functional food ingredients. It is often not clear which specific biological function is assigned to which MRP, due to the large amount of MRPs formed during the reaction and difficulties in their purification and identification. This paper provides an overview of amino acid derivatives such as Amadori compounds, carboxymethyllysine, pyrraline, cross-linking products and melanoidins, which can be formed by Maillard reaction in foods, their biological properties and the analytical tools commonly employed for their determination. (c) 2006 Elsevier B.V. All rights reserved.
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