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14 (2007) | nr 2 (51) | 5--16
Tytuł artykułu

Produkty reakcji Maillarda w żywności

Treść / Zawartość
Warianty tytułu
Maillard Reaction Products in Food
Języki publikacji
PL
Abstrakty
Pod wpływem procesów cieplnych, a także długiego przechowywania, w żywności zachodzi szereg następujących po sobie reakcji pomiędzy cukrami redukującymi a aminokwasami, peptydami lub białkami zawierającymi wolną grupę aminową, które prowadzą do utworzenia licznej grupy nowych związków chemicznych. Grupa ta obejmuje różne substancje uznawane za kancerogenne lub mutagenne, co do których nie stwierdzono związku między ich występowaniem w żywności a rozwojem nowotworów, jak i również bogate spektrum substancji przeciwutleniających o potencjalnym pozytywnym wpływie na organizm człowieka. Reakcje te noszą nazwę reakcji Maillarda albo inaczej reakcji nieenzymatycznego brązowienia. Niektóre z produktów reakcji Maillarda powstających podczas termicznej obróbki żywności zostały dopiero niedawno poznane dzięki rozwojowi nowoczesnych technik rozdziału i identyfikacji. Określenie struktur chemicznych i właściwości kolejnych związków pozwoliłoby na udoskonalenie procesów technologicznych zarówno z punktu widzenia bezpieczeństwa żywności, jaki i jej funkcjonalności. (abstrakt oryginalny)
EN
Under the influence of thermal processes and long storage time there are plenty of reactions followed in succession between reducing sugars with free amino group and amino acids, peptides or proteins leads the newly formed compounds. These compounds covers different substances called carcinogenic or mutagenic, but there has not been stated a connection between its presence in food and development a cancer, as long as a wide spectrum of positive antioxidant substances potentially influencing the human body. These compounds are formed during Maillard reaction. Some of the products of Maillard reaction have been developed lately thanks to development of new separation and identification techniques. The possibility of chemical structures and properties description in those compounds would allow to improve technological processes considering a food safety as well as its functionality. (original abstract)
Rocznik
Numer
Strony
5--16
Opis fizyczny
Twórcy
  • Instytut Rozrodu Zwierząńt i Badań Żywności PAN, Olsztyn
  • Instytut Rozrodu Zwierząńt i Badań Żywności PAN, Olsztyn
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171461414

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