Journal
FOOD CHEMISTRY
Volume 305, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125459
Keywords
Melanoidin; Amadori; Maillard reaction; FTIR-spectroscopy; Raman-spectroscopy; NMR-spectroscopy; Fructosylalanine
Funding
- Ministry of Higher Education and Scientific Research in Iraq [4846]
- Hochschulpakt Lehre III/TU-WIMIplus program
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In this study the elemental compositions of melanoidin formed at 160 degrees C from D-glucose (Glc) and L-alanine (Ala) as well as from fructosylalanine - the corresponding Amadori rearrangement product - were compared. Specific chemical bonds were probed by FTIR spectroscopy. This approach tackles the different chemical pathways for melanoidin formation via the Amadori rearrangement in contrast to the reaction from Glc/Ala. Melanoidins formed from fructosylalanine contain about twice as much nitrogen and therefore amino acid as compared to melanoidin from Glc/Ala and exhibit higher absorption in the UV/Vis. Consequently, melanoidins formed from Glc/Ala contain more sugar degradation products with lower absorption due to a smaller size of the conjugated double bond network.
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