Define types of non enzymatic browning reaction, Biology

Define Types of Non Enzymatic Browning Reaction?

Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing.

1. Maillard Reaction: Reaction of aldehyde and ketone groups of sugars with amino compounds (mostly amino acids, peptides, proteins), independent of the presence of oxygen.

2. Caramelization: the change which occurs in polyhydroxycarbonyl compounds (sugars and sugar acids) when they are heated to high temperature independent of the presence of oxygen.

Posted Date: 7/1/2013 5:32:57 AM | Location : United States







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