En typ av icke-enzymatisk reaktion där aldehyder, ketoner eller reducerande sockerarter reagerar med aminosyror, peptider eller proteiner. Färgförändringar i livsmedel, som t ex vid tillagning av kött eller vid nedbrytningsreaktioner, är resultat av denna reaktionstyp. Maillardreaktionen är föremål för intresse inom jordbruk, livsmedels- och näringsforskning och kolhydratkemi.
A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Inga svenska synonymer finns.
Reaction, Maillard — Lipid Glycation — Glycation, Lipid — Browning Reaction — Browning Reactions — Reaction, Browning — Reactions, Browning — Glucation — Protein Glycation — Glycation, Protein — Nonenzymatic Protein Glycation — Protein Glycation, Nonenzymatic — Fructation — Ribation — Glycation — Non-Enzymatic Glycosylation — Glycosylation, Non-Enzymatic — Non Enzymatic Glycosylation — Non-Enzymatic Glycation — Glycation, Non-Enzymatic — Non Enzymatic Glycation — Food Browning — Browning, Food