Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods.
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.
Silván
José Manuel
JM
Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
van de Lagemaat
Jürgen
J
Olano
Agustín
A
Del Castillo
Maria Dolores
MD
D000596:Amino Acids / Q000032:analysis*; D005504:Food Analysis; D007202:Indicators and Reagents; D015416:Maillard Reaction
D000596:Amino Acids; D007202:Indicators and Reagents