Back to Current forum index
| Back to Main forum index Back to Current forum index |
| Author | Topic: Maillard reaction |
| Carolyn 09-27-2002 06:59 AM | Wai i have an idea and i would like to know what you think. So practically, cellulite & acne are caused by water retention which is brought about by the water attracting properties of the products of the mailliard reaction. Therefore, any foods in which the mailliard reaction hasn't occured cannot contribute to acne or cellulite. Here is my idea - since the mailliard reaction is due to the reaction between carbohydrates and DENATURED protein molecules, the solution would be to not denature those molecules in the 1st place, so that the mailliard reaction will not occur. Now since no protein is denatured below a temperature of 40 deg C, any food cooked at a temp below that is safe right?!!! ![[Big Grin]](../biggrin.gif) |
| Wai 09-27-2002 01:25 PM | quote:not necessarily; aldehydes etc can also react with simple free amines that are naturally present in our foods... quote:uhhh, 40 degrees celcius is such a low temperature (as warm as a sweating human body; and therefore safe indeed) that you cannot 'cook' anything in it... |
| Carolyn 09-28-2002 05:16 AM | Oh i c ![[Frown]](../frown.gif) ah well it wasnt such a good idea then.Thanks as usual wai. |
| Ian 04-11-2003 11:08 AM | Wai wrote: this post was taken from another thread . quote:http://www.agsci.ubc.ca/courses/fnh/301/brown/brown03.htm. The link is a description of an experiment intended to investigate the effects of microwave vs. conventional heating on Maillard reaction products. Basically they compared the concentration of three different MRPs in samples heated using the two methods. They also compared samples held at 80C to those at 90C using both heating methods. They found that the lower temperature sample had about half the concentration of MRPs as the higher temperature one, but there was no conclusive difference between heating methods. Their results show that the amount of MRPs generated is the same regardless of heating method. Which is what you've been saying all along, Wai. What I think is interesting about the site is that it's actually geared toward food producers. They note that in practice, the surface of conventionally cooked food will have much more MRPs due to the long heating time. Their conclusion is that microwaved food "may be perceived as undercooked by consumers." Two solutions are offered to accelerate the Maillard reaction including metallized films to "maintain temperature at 260C" and "promote surface drying" (sound familiar? Hot Pockets perhaps?). They also recommend spraying the surface with "reducing sugars and amino compounds." The page I linked is actually third in a four-page series which starts at http://www.agsci.ubc.ca/courses/fnh/301/brown/brown01.htm. Follow that link and you'll learn that the "Maillard reaction may result in a reduction in nutritional properties and the formation of potentially toxic and mutagenic compounds." Gotta love the food industry. Cheers, Ian |
| Wai 04-11-2003 11:09 AM | very interesting, thank you Ian! |
| Auron 04-18-2003 05:10 PM | according to this site it's high protein and high carbohydrate stuff like milk they say meat has less maillard reactions than milk is this true? http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1b.shtml |
| Wai 04-18-2003 05:16 PM | not according to specific studies: 100 grams (3.5 oz.) of grilled meat for example contain as much AalphaC as smoke of 812 cigarettes. And 100 grams of grilled meat contain as much of even-more-mutagenic MeAalphaC as the smoke of 1,050 cigarettes !!! http://www.13.waisays.com/cigarettes |