Maillard reaction

出典: meddic


browning reactionglycation

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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2016/06/04 20:57:11」(JST)

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  • Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process.
  • Amoroso A, Maga G, Daglia M.SourceInstitute of Molecular Genetics, IGM-CNR, via Abbiategrasso 207, 27100 Pavia, Italy.
  • Food chemistry.Food Chem.2013 Oct 15;140(4):654-9. doi: 10.1016/j.foodchem.2012.10.063. Epub 2012 Nov 10.
  • α-Dicarbonyl compounds (α-DCs), such as glyoxal, methylglyoxal and 2,3-butanedione, are highly reactive substances occurring in thermally treated and fermented foods, that may react with amino and sulphydryl groups of side chains of proteins to form Maillard reaction end products, inducing a negat
  • PMID 23692749
  • Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures.
  • Hrynets Y, Ndagijimana M, Betti M.SourceDepartment of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, Canada T6G 2P5.
  • Food chemistry.Food Chem.2013 Aug 15;139(1-4):1062-72. doi: 10.1016/j.foodchem.2013.02.026. Epub 2013 Feb 20.
  • Muscle protein functionality plays an important role in routine applications in the food industry. Glycation by the Maillard reaction is a naturally occurring process, which can be used to develop new ingredients with improved functionality using a food grade approach. Actomyosin was conjugated with
  • PMID 23561210
  • Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system.
  • Wang WQ, Bao YH, Chen Y.SourceFood Science and Engineering, College of Forestry, Northeast Forestry University, Harbin 150040, China.
  • Food chemistry.Food Chem.2013 Aug 15;139(1-4):355-61. doi: 10.1016/j.foodchem.2013.01.072. Epub 2013 Feb 9.
  • The objective of this study was to determine antioxidant activities of water-soluble MRPs (Maillard reaction products) from the reactions between whey protein isolate (WPI) and xylose (X), glucose (G), fructose (F), lactose (L), maltose (M) and sucrose (S) at different initial pH values (3, 4, 5, 6,
  • PMID 23561117


  • しょうゆと糖の加熱反応物による乳化作用について
  • 高田 優子,鈴木 宗治,内田 孝雄,三枝 維彦
  • 日本調理科学会誌 45(1), 19-24, 2012-02-05
  • 1.市販醤油の油脂の乳化力を調べたところ,醤油の色(430nmの吸光度:メラノイジン量の指標)と油脂の乳化力に相関関係があることを確認した。2.醤油にぶどう糖を加えて加熱反応させたところ,加熱時間とともに色(430nmの吸光度)が増加し,更に強い油脂の乳化力を持つようになった。3.20種のアミノ酸とぶどう糖を加熱反応させ,モデルメラノイジンを作成し,各々の油脂の乳化力を調べたところ,アラニン,グリ …
  • NAID 110009328230
  • 混合ハーブ抽出物と2つの生薬からなる新規ハーブ混合物の抗糖化作用 : 短期および長期の影響
  • 田村 隆朗,八木 雅之,埜本 慶太郎,米井 嘉一
  • 同志社大学理工学研究報告 52(4), [244]-252, 2012-01
  • 混合ハーブ抽出物(MHE)は抗糖化作用が既に報告されている。HMEはローマカミツレ・セイヨウサンザシ・ドクダミ・ブドウ葉の熱水抽出物である。HMEは漢方薬とみなすことができる。漢方薬では、構成生薬の追加が元の効能を変化させることが知られている。HMEに生薬である生姜・山椒を加えカプセルに充填した試験食を作成し、それが抗糖化作用を示すか調べた。またQOLへの影響を調べた。対象者は12名で、血糖正常群 …
  • NAID 110008792051


One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and ...
The Maillard reaction is the reaction between a nitrogen-containing molecule (particularly the amino acids lysine and proline, in the case of meats and grains, respectively) and a reducing sugar (glucose, for example). Louis-Camille ...






Maillard reaction
メイラード反応Maillard反応グリケーション glycation糖化、糖化反応



glycationMaillard reaction



Maillard reaction




glycatedMaillard reactionsaccharificationsaccharify



Maillard reaction




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「a bodily process occurring due to the effect of some antecedent stimulus or agent; "a bad reaction to the medicine"; "his responses have slowed with age"」

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「doing something in opposition to another way of doing it that you don''t like; "his style of painting was a reaction against cubism"」

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「(mechanics) the equal and opposite force that is produced when any force is applied to a body; "every action has an equal and opposite reaction"」

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「a response that reveals a person''s feelings or attitude; "he was pleased by the audience''s reaction to his performance"; "John feared his mother''s reaction when she saw the broken lamp"」

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PrepTutorEJDIC   license prepejdic

「{名}(…に対する)『反応』《+『to』+『名』》 / 〈U〉(…に対する)(政治的・社会的な)『反動』,逆コース《+『against』+『名』》 / 〈U〉〈C〉化学反応,化学変化 / 〈U〉〈C〉(物理学で)反作用」