期刊
JOURNAL OF MEDICINAL FOOD
卷 8, 期 3, 页码 291-298出版社
MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2005.8.291
关键词
amino-sugar Maillard reaction products; antioxidant effects; food safety; Maillard reaction; protein-polysaccharide Maillard reaction products
The Maillard reaction (MR) involves the reaction of carbonyl groups of monosaccharides or polysaccharides and amino groups of amino acids or proteins. There is increasing recognition of the role of the MR in food science and technology. The MR plays an important role in the develoment of color, aroma, texture, and nutritional value of food products. This review is mainly focused on the preparation of model MR product (MRP) of amino acid/monosaccharides and protein/polysaccharide. antioxidant effects of amino-sugar MRPs and protein-polysaccharide Maillard-type neoglycoproteins, and safety issues related to both types of the MRPs.
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