Qi Yajing, Wang Wenjun, Yang Tianxiang, Ding Wangmin, Xu Bin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Aug 3;14(15):2721. doi: 10.3390/foods14152721.
The Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins. In flour product processing, the Maillard reaction is a critical chemical reaction influencing color, flavor, nutrition, and safety. A moderate Maillard reaction contributes to desirable color and flavor profiles in flour products, whereas an excessive reaction leads to amino acid loss and the formation of harmful substances, posing potential health risks. This review summarizes the substrate sources, reaction stages, influencing factors, impact on quality, and mitigation strategies of harmful products, aiming to provide a reference for regulating the Maillard reaction in flour product processing. Currently, most existing mitigation strategies focus on inhibiting harmful products, while research on the synergistic optimization of color and flavor remains insufficient. Future research should focus on elucidating the molecular mechanisms of reaction pathways, understanding multi-factor synergistic effects, and developing composite regulation technologies to balance the sensory quality and safety of flour products.
美拉德反应是指具有还原性的羰基化合物与含氨基化合物之间发生缩合和聚合反应生成类黑素的过程。在面粉制品加工中，美拉德反应是影响色泽、风味、营养和安全性的关键化学反应。适度的美拉德反应有助于面粉制品呈现理想的色泽和风味，而过度反应则会导致氨基酸损失并形成有害物质，带来潜在健康风险。本文综述了美拉德反应的底物来源、反应阶段、影响因素、对品质的影响以及有害产物的缓解策略，旨在为面粉制品加工中美拉德反应的调控提供参考。目前，大多数现有的缓解策略侧重于抑制有害产物，而对色泽和风味协同优化的研究仍不足。未来研究应聚焦于阐明反应途径的分子机制、理解多因素协同效应，并开发复合调控技术以平衡面粉制品的感官品质和安全性。
