WARNING Alkaline environments hyper-accelerate the Maillard
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cooking with baking soda or other alkalising agents increase AGE's
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@lobotomize said in WARNING Alkaline environments hyper-accelerate the Maillard:
cooking with baking soda or other alkalising agents increase AGE's
You could have given the source of your info or try to explain why.
We're not supposing to believe any post without the beginning of an explanation.
Putting half bicarbonate sodium in rice water gives AGE (maillard reaction). Fake news?
Not really when cooking in water.
The alkaline baking soda supports the maillard reaction that makes stuff crispy and browned. Same as with pretzels and other alkaline bakeware.
Said in another way, does the alkaline baking soda supports the maillard reaction when cooking carbs?
So, yes. Adding baking soda will help increase browning (or the rate of the Maillard reaction). Baking soda is an alkali, which helps to 'loosen' proteins/amino acids (or their protons) and increase reactions with the sugars.How to counteract the Maillard reaction
Adding baking soda raises the pH (more alkaline), which in turn lowers the temperature at which the browning/Maillard reaction occurs. The reaction itself is between the amino acids and sugars (carbonyl group) in the presence of heat. (> 120-130 ° C / 250-270 ° F)
When the middle is wet or acid, the reaction is less quick and high. For instance, I add some lemon juice (or apple vinegar) when I bake a homemade bread.
Some points:
It's a general rule that it occurs in a dry environment, which explains why boiled/steamed products are paler. However, in alkaline conditions (or with concentrated solutions of carbohydrates and amino acids, prolonged cooking times, pressure), it's possible to generate browning in moist foods. Having said that, it's easier to increase the Maillard reaction at high temperatures due to the rate of chemical reactions and the evaporation of water. -
@LucH https://www.sciencedirect.com/science/article/abs/pii/S0308814622000693 The results suggested alkaline environment can promote the production of N-carboxymethyllysine (CML) and N- carboxyethyllysine (CEL), but inhibit the production of pyrraline (Pyr)
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Thanks for posting.
Excerpt from the study:
In the U-13C-Glu + Lys + AA model, AA produced glyoxal (GO), methylglyoxal (MGO), CML and CEL, which was significantly higher than with Glu alone. This study provides a theoretical basis for the formation mechanism of AGEs in the Maillard reaction involving AA.Comment:
Among Amadori rearrangements (becoming a Maillard reaction), methylglyoxal (MGO) is a frequent and strong one.
But the body is able to manage these AGEs from food if we get glutathione enough (and cofactors to recycle or spare oxidized GSH).
However the problem comes from other agressions ...Useful info (in French but with links in English)
Glucosepane glycation et agents protecteurs
https://mirzoune-ciboulette.forumactif.org/t2184-glucosepane-glycation-et-agents-protecteurs#30714
In anyone aging or subjected to prolonged metabolic stress (persistent inflammation, toxins, processed foods), the body's metabolism becomes disrupted and the entire redox system weakens. Glutathione levels decrease, other cofactors become deficient, and defenses against dicarbonyls are compromised. This overall shift in redox metabolism creates a favorable environment for the increased formation of glucose, a major AGE (Advanced Glycation End Product).
Most of the AGEs formed in the body do not come directly from ingested foods (sugar and meat), but from two highly reactive dicarbonyls: 3-deoxyglucosone (3-DG) and methylglyoxal. Our natural defenses—zinc, insulin, glutathione, among others—serve precisely to neutralize these compounds before they can attack proteins. When these defenses are depleted, due to age or metabolic stress, AGE formation accelerates.Protective agents against 3-DG and MGO (two highly reactive dicarbonyls)
B6 PLP
BenfotiamineOptimize and recycle glutathione
Anti-glycation formula (L-carnosine, aminoguanidine, sodium R-lipoate, benfotiamine, L-histidine, guava/banaba leaf extract (1% corosolic acid)).
Details on the link.
