Maillard Reaction (“Browning”Reaction)

L. C. Maillard, Compt. Rend. 154, 66 (1912); Ann. Chim. 9, 5, 258 (1916).

The reactions of amino groups of amino acids, peptides or proteins with the “glycosidic” hydroxyl group of sugars ultimately resulting in the formation of brown pigments.

G. P. Ellis, Advan. Carbohyd. Chem. 14, 63 (1959); E. F. L. Anet, ibid. 19, 181 (1964). Mechanism: M. Amrani-Hemaimi et al., J. Agr. Food Chem. 43, 2818 (1995); high pressure effects: M. Bristow, N. S. Isaacs, J. Chem. Soc. Perkin Trans. II 1999, 221. Crosslinking in proteins: K. J. Wells-Knecht et al., J. Org. Chem. 60, 6246 (1995); M. O. Lederer, R. G. Klaiber, Bioorg. Med. Chem. 7, 2499 (1999). Reviews: C. Eriksson, Prog. Food Nutr. Sci. 5, 159-176 (1981); The Maillard Reaction in Foods and Medicine, J. O. O'Brien et al., Eds. (Royal Soc. Chem., Cambridge, U.K., 1998) 464 pp.