Xiang Jia, Liu Fenglin, Wang Bo, Chen Lin, Liu Wenjie, Tan Songwen
Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
Foods. 2021 Aug 25;10(9):1998. doi: 10.3390/foods10091998.
Milk has two main components that have high nutritional value-milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
牛奶有两种具有高营养价值的主要成分——乳蛋白（酪蛋白和乳清蛋白）和乳糖。这些成分在各个领域都有广泛应用，尤其是在食品领域，即用作甜味剂、稳定剂、功能性食品成分、营养强化剂等。非酶褐变是指糖与蛋白质之间发生的一系列化学反应，这些反应会使食物更具吸引力。非酶褐变反应包括抗坏血酸降解、脂质过氧化、焦糖反应和美拉德反应（MR）。美拉德反应作为四种非酶褐变反应之一，在食品领域已得到充分研究和利用。牛奶蛋白和乳糖作为牛奶的两种主要成分，具有很高的化学活性；它们作为反应物参与美拉德反应，生成美拉德反应产物（MRPs）。美拉德反应涉及各种糖的羰基与氨基酸/蛋白质的氨基之间的缩合反应。这些美拉德反应产物在各个领域都有不同的应用，包括食品风味、食品抗氧化性、药物载体等。本文基于牛奶的两种主要成分，介绍了美拉德反应在食品和医药领域的正负效应以及防止负面效应发生的规避方法。
