期刊
FOOD CHEMISTRY
卷 245, 期 -, 页码 761-767出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.11.115
关键词
Melanoidin; Maillard reaction; FTIR spectroscopy; EPR spectroscopy; NMR spectroscopy; MALDI-ToF-MS; D-glucose; L-alanine
资金
- Ministry of High Education and Scientific Research in Iraq [4846]
The aim of this study was to identify specific chemical bonds and characteristic structures in melanoidins formed from D-glucose and L-alanine between 130 and 200 degrees C. The results might be used to control the type and amount of melanoidin produced during food processing. For this purpose, complementary techniques, such as FTIR, NMR, EPR, and MALDI-ToF, were employed. At 160 degrees C color, solubility and UV/Vis absorption change characteristically and consequently, structural transformations could be observed in FTIR and NMR spectra. For example, sharp signals of N-H, C-N, and C-H oscillations in the L-alanine spectrum are prone to inhomogeneous broadening in melanoidins prepared above 150 degrees C. These changes are caused due to formation of heterogeneous macromolecular structures and occur during condensation reactions that lead to an increasing loss of water from the melanoidins with increasing temperatures. Additionally, MALDI-ToF-MS indicates the polymerization of glyoxal/glyoxylic acid and EPR shows the formation of radical structures.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据