What term refers to the reaction that combines a protein and sugar without enzymes?

The term that refers to the reaction combining a protein and sugar without enzymes is the Maillard reaction. This process is a form of non-enzymatic browning that occurs during cooking or food processing when reducing sugars react with amino acids in proteins. This reaction is significant in the food industry and culinary arts because it contributes to the flavor, aroma, and color of cooked and processed foods, such as toasted bread, roasted coffee, and grilled meats.

As the sugar and amino acids interact, they undergo complex chemical changes, leading to the formation of new compounds that enhance the sensory qualities of food. This reaction typically occurs at higher temperatures and is particularly important in the development of the characteristic brown color and rich flavors in baked goods and grilled dishes.

In contrast, the other terms presented relate to different chemical processes. The reverse reaction and hydrolysis involve enzyme activity or the breakdown of compounds, while inversion reaction typically pertains to the transformation of sugar types (for instance, converting sucrose into fructose and glucose). These processes do not directly describe the non-enzymatic reaction between proteins and sugars involved in the Maillard reaction.