Difference Between Maillard Reaction and Caramelization

Thekey differencebetween Maillard reaction and caramelization is that theMaillard reaction is non-pyrolytic whereas the caramelization is热解.

Maillard反应和焦糖化是两个不同的non-enzymatic browningprocesses of food. These processes, however, differ from each other according to the method of processing. In both cases, the food that undergoes these processes get a brown color at the end of the process.

内容

1.Overview and Key Difference
2.什么是Maillard的反应
3.What is Caramelization
4.Side by Side Comparison – Maillard Reaction vs Caramelization in Tabular Form
5.概括

什么是Maillard的反应?

Maillard反应是一种化学反应，发生amino acidsand reducing sugars in food. This process results in a browned food having a distinctive flavor. It is not an enzyme-catalyzed reaction. Typically, this process occurs at around 140 to 165 °C temperatures. Most of the times, we tend to go for even higher temperatures in order to make sure this reaction has taken place. However, very high temperatures will result in caramelization rather than this reaction.

在拉德reaction, thecarbonylgroup of the sugar reacts with the amino group of the amino acid. It results in a mixture of poorly characterized molecules. This mixture of molecules is responsible for the aroma and flavor of browned food.

The reaction rate speeds up if we do this in an alkaline environment. This is because there the amino groups tend to deprotonate. This deprotonation increases the nucleophilicity of food. The type of amino acid determines the final flavor.

我们使用Maillard反应的例子：

• 咖啡烤
• 巧克力生产
• 牛排等各种肉的褐变
• The dark crust of baked food
• Production of malted barley

生产焦糖是什么?

焦糖化是一种化学反应，发生在食物中。因此，我们可以将其定义为糖的褐变。这个过程使食物在烹饪时具有甜，坚果的味道和棕色。有三个聚合物基团负责食物的棕色。他们是;

1. Caramelans（c₂₄H₃₆O₁₈)
2. Caramelens (C₃₆H₅₀O₂₅)
3. Caramelins (C₁₂₅H₁₈₈O₈₀)

在此过程的进展过程中，食物释放的某些组成部分高度挥发。例如，它释放食物的二乙酰成分。这会产生食物的特征性焦糖味。此外，此过程是热解。这意味着该过程涉及食品中材料的热分解。

There are many types of chemical reactions that take place during this process. Some of them are as follows:

• 凝结反应
• Intramolecular bonding
• 不饱和聚合物形成
• Dehydration reactions
• Inversion of sucrose into fructose and glucose

我们使用焦糖化的一些示例：

• Production of caramel candies
• 制作焦糖洋葱，土豆，梨等。
• 生产焦糖酱，可乐产品，焦糖加糖牛奶等。

What is the Difference Between Maillard Reaction and Caramelization?

Maillard反应是一种化学反应，发生amino acids and reducing sugars in food. Therefore the reactants of this reaction are amino acids and reducing sugars. Moreover, it is a non-pyrolytic reaction. Here, the browning occurs via producing a mixture of poorly characterized molecules that is responsible for the aroma and flavor of browned food. Caramelization is a chemical reaction that takes place involving sugar in food. hence the reactants of Caramelization are sugars in food. It is a pyrolytic reaction. In addition to that, it forms three forms of polymers that are responsible for the brown color of food; caramelans, Caramelens and Caramelins. The below infographic presents more details on the difference between Maillard reaction and caramelization in tabular form.

摘要 - Maillard反应与焦糖化

The difference between Maillard reaction and caramelization is that the Maillard reaction is non-pyrolytic whereas the caramelization is pyrolytic. This means, caramelization involves the thermal decomposition of materials in food (sugar), while Maillard reaction does not involve any thermal decomposition; it occurs via a chemical reaction between amino acids and reducing sugars in food.

Reference:

1. “Maillard Reaction.” Wikipedia, Wikimedia Foundation, 3 Aug. 2018.Available here
2. “Caramelization.” Wikipedia, Wikimedia Foundation, 27 July 2018.Available here

Image Courtesy:

1.“ 617430” by 738020（CC0）通过pixabay
2.”Caramelisation of carrots”(CC BY-SA 2.0)viaCommons Wikimedia