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Lecture 7 - Part 2

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Total cards: 14•Content version: v4•Public deck•Updated: 8/1/2026

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#1
Front (Question)

What are the examples of browning reactions?

Back (Answer)

1) Non-Oxidative Caramelization: Suga> Caramel Heat (160oC) Acid/Basic Catalyst Maillard Browning 2) Oxidative Enzyme

#2
Front (Question)

What is the schematic of Maillard browning?

Back (Answer)

Sugar plus AA leads to a complex sugar amine compound and produces an uncoloured intermediates and finally produces a brown compounds/flavouring substances

#3
Front (Question)

What are melanoids?

Back (Answer)

Complex mixture of compounds giving colour/flavour

#4
Front (Question)

What are the impacts of Maillard browning?

Back (Answer)

Nutritional loss of Lysine Colour and Flavour > Undesirable

#5
Front (Question)

When does browing occur in the Maillard browning rxn?

Back (Answer)

Browning can occur during both heat treatment and food storage at room temperature

#6
Front (Question)

What are the factors affecting the rate of rxn in the Maillard browning?

Back (Answer)

Reactivity of sugars: Glu > Lac > Mal Water activity: Max. At: aw = 0.6-0.7 pH: Max. at higher pH

#7
Front (Question)

How do you inhibit Maillard browning?

Back (Answer)

pH: Low Aw: High Sugar: Non-Reducing Other Reactants : Sulfite

#8
Front (Question)

What are enzymes roles in Maillard browning?

Back (Answer)

Proteins Increase reaction rate Catalysts Not Consumed Specific Minimal variety of undesired side products Some mediate unidirectional reactions A > B Some capable of encouraging both forward and reverse reactions A<>B

#9
Front (Question)

Where are the enzymes used in food processing derived from?

Back (Answer)

Non-toxic/edible plants + animals Non-pathogenic microorganisms

#10
Front (Question)

What is oxidative (enzymatic) browning process?

Back (Answer)

Initial Reactions Oxidative Enzyme Catalyzed Subsequent Reactions Non-Enzymatic

#11
Front (Question)

What is phenolase?

Back (Answer)

Phenolase oxidize phenolic compounds into O-Quinones in oxidative (enzymatic browning)

#12
Front (Question)

How does plant tissue turn brown?

Back (Answer)

Phenolic and phenols in food are exposed to to oxygen. Rapid oxidation of phenols to O-quinones Rapid Polymerization Rapid Polymerization

#13
Front (Question)

How do you prevent enzymatic browning?

Back (Answer)

Remove Enzyme: • Reduce pH <3 • Heat Remove Oxygen: • Vacuum • Brine/Syrup

#14
Front (Question)

What are the effects of browning?

Back (Answer)

Undesirable -On cut surface of fruits and vegetables Desirable • Tea • Cocoa • Cider