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Maillard Reaction Products

Proteins contained in meat and other comestible goods are usually rich in the amino acids arginine and lysine. The side chain functional groups of Arg and Lys react with reducing carbohydrates such as glucose or lactose to form Amadori reaction products. These characteristic intermediates decompose particularly at elevated temperatures to various Maillard reaction products (MRPs) which are responsible for the distinctive flavours of many food products. Moreover, MRPs are widely used as markers for the nutritional quality of food and have additionally gained broad attention in cosmetics, biochemistry and pharma industry. MRPs reduce the availability of essential amino acids in food and therefore influence their nutritional quality. They are responsible for deterioration of food during storage and processing. From a pharmacological point of view, they may cause kidney damage and show carcinogenic, but also antiallergenic, antibiotic, and antioxidant properties.

Exhibitor: Iris Biotech GmbH

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