Journal
FOOD CHEMISTRY
Volume 394, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133472
Keywords
Aldol reaction; MALDI-TOF-MS; Maillard reaction; Melanoidins; Methylglyoxal; Polymers
Funding
- National Natural Science Foundation of China [32072203]
- Tianjin Synthetic Biotechnology Innovation Capacity Improvement Project [TSBICIP-KJGG-016-03]
- Tianjin Science and Technology Commission [21ZYJDJC00030]
- Tianjin Graduate Research Innovation Project [2020YJSB133]
- Key Research and Development Program of Ningxia [2022BBF02010]
- Guizhou Province Science and Technology Fund [QKH-J201912358]
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To investigate the formation of typical melanoidin polymers, methylglyoxal (MGO) was reacted with NH3 or alanine (Ala) to form coloured compounds. Control compounds were formed using glyoxal or acetone. The characterisation of the products was done using chromatography, mass spectrometry, and spectroscopy. The results showed that the coloured compounds formed were similar to melanoidins in food, and the MGO-based reaction generated similar volatile compounds using the Maillard reaction. The molecular weights of the structural units in the polymers were mainly 162, 169, and 176 Da, which could be reassembled using basic units derived from MGO or in combination with nitrogen. Therefore, polymers recombined using basic structural units should be considered when determining melanoidin biomarkers. The preparation of coloured compounds using MGO with NH3 can be used as a novel method for producing control compounds for melanoidin after process optimization.
To investigate the formation of typical melanoidin polymers, methylglyoxal (MGO) with NH3 or alanine (Ala) was used to form coloured compounds, with glyoxal or acetone used as controls. The products were characterised using chromatography, mass spectrometry, and spectroscopy. Spectroscopic results showed that the coloured compounds formed were similar to melanoidins in food. GC-MS results showed that the MGO-based reaction generated similar volatile compounds using the Maillard reaction. Mass spectrometry showed that the molecular weights of structural units in the polymers were mainly 162, 169, and 176 Da, and these could be reassembled using the basic units derived from MGO alone or in combination with nitrogen. Hence, polymers recombined using basic structural units should be considered while determining melanoidin biomarkers. The preparation of coloured compounds using MGO with NH3 can be used as a novel method to produce the control compounds for melanoidin after process optimization.
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