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 assign...

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Bibliographic Details
Published in:Journal of pharmaceutical and biomedical analysis 2006-08, Vol.41 (5), p.1543-1551
Main Authors: Silván, José Manuel, van de Lagemaat, Jürgen, Olano, Agustín, del Castillo, Maria Dolores
Format: Article
Language:English
Subjects:
Amino acid derivates
Amino Acids - analysis
Analytical tools
Biological functions
Food Analysis
Indicators and Reagents
Maillard Reaction
Maillard reaction products (MRPs)
Melanoidins
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Summary: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.
ISSN:0731-7085
1873-264X
DOI:10.1016/j.jpba.2006.04.004