Answer to Question #147751 in General Chemistry for Kelvin

Question

List and describe three (3) ways discussed in class (or described in the book) that proteins can be chemically degraded or purposefully modified. Also, discuss how each type of reaction can affect, or is otherwise important to food quality.

Answer 1

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.