The Maillard Reaction

by Fayle, S. E.; Gerrard, Juliet A.; Royal Society of Chemistry (Great Britain)

• ISBN13: 9780854045815
• ISBN10: 0854045813
• Format: Hardcover
• Copyright: 2002-07-01
• Publisher: Royal Society of Chemistry

Summary

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Author Biography

Dr. Juliet Gerrard is a Senior Lecturer in Biochemistry at the University of Canterbury.

Table of Contents

Acknowledgements	xi
Abbreviations	xiii
What is the Maillard Reaction?	1	(8)
A Little History	1	(1)
Chemical Definition	1	(2)
The Maillard Reaction in situ	3	(1)
Analytical Food Chemistry - Challenges and Limitations	4	(2)
Analysing the Maillard Reaction in Food	6	(1)
Towards an Understanding of the Relationship between Food Qualities and Molecular Constitution	6	(1)
In a Nutshell	7	(1)
Further Reading	8	(1)
References	8	(1)
Consequences of the Maillard Reaction in Food	9	(11)
Measuring Particular Qualities of Food	9	(1)
The Maillard Reaction and Colour	9	(3)
The Maillard Reaction and Aroma and Flavour	12	(1)
The Maillard Reaction and Texture	13	(1)
The Maillard Reaction and Bioactivity	14	(1)
The Maillard Reaction and Nutrition	15	(1)
The Use of Model Systems	16	(1)
In a Nutshell	17	(1)
Further Reading	17	(1)
References	17	(3)
Extraction of Maillard Reaction Products from Food	20	(13)
Introduction	20	(1)
What Information is Required?	20	(1)
Instrumental Constraints	21	(1)
Sampling Techniques for Soluble Molecules	22	(1)
Sampling Techniques for Volatile Molecules	23	(6)
In a Nutshell	29	(1)
Further Reading	30	(1)
References	30	(3)
Gas Chromatography	33	(11)
Introduction	33	(1)
The Separation	34	(3)
Detection Methods	37	(4)
Getting Started - in a Nutshell	41	(1)
Further Reading	42	(1)
References	42	(2)
Liquid Chromatography	44	(15)
Introduction	44	(1)
Separation Basics	44	(5)
The Art of Chromatography	49	(6)
Detection Methods	55	(1)
Getting Started - in a Nutshell	56	(1)
Further Reading	56	(1)
References	56	(3)
Mass Spectrometry	59	(15)
Introduction	59	(1)
How does MS Work?	59	(1)
Ionisation Techniques	60	(4)
Mass Analysers	64	(4)
Hyphenated Techniques	68	(3)
Getting Started - in a Nutshell	71	(1)
Further Reading	72	(1)
References	72	(2)
Electrophoresis	74	(15)
Introduction	74	(2)
Separation by Size	76	(3)
Separation by Charge	79	(4)
Separation by Size and Charge - a Second Dimension	83	(1)
Visualisation of Proteins	84	(1)
Beyond Electrophoresis - Further Analysis	85	(1)
Getting Started - in a Nutshell	85	(2)
Further Reading	87	(1)
References	87	(2)
Capillary Electrophoresis	89	(16)
Introduction	89	(1)
How does CE work?	89	(2)
Separation Techniques	91	(7)
Detection	98	(1)
Protein Analysis	98	(3)
Getting Started - in a Nutshell	101	(2)
Further Reading	103	(1)
References	103	(2)
New Methodologies, New Approaches	105	(12)
Introduction	105	(1)
Structural Elucidation of Purified Maillard Products	106	(4)
Probing an Impure Sample for Maillard Reaction Products	110	(1)
Expanding the Repertoire?	110	(2)
In a Nutshell	112	(1)
Further Reading	112	(1)
References	112	(5)
Subject Index	117