Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion

doi:10.1016/0308-8146(92)90308-O

Food Chemistry

Volume 43, Issue 5, 1992, Pages 359-367

https://doi.org/10.1016/0308-8146(92)90308-O Get rights and content

Abstract

Melanoidins with M_r > 12 000 were prepared by reaction of glucose with glycine (molar ratios 1:9 to 9:1) at 55° and 90°C, initial pH 5·5. Extinction coefficients (E^1%) at 450 nm were 36·9 ± 6·9 and 40·5 ± 2·9 at the two temperatures, respectively, and do not depend on reaction time or the molar ratio of glucose to glycine used to prepare the polymer. All the melanoidins had similar degrees of dehydration (c. 3 mol H₂O/mol glucose) and stoichiometry with respect to glucose and glycine, but the degree of decarboxylation of glycine varied in the range 0–38% of residues incorporated into the polymer. The melanoidin prepared when [glucose] > [glycine] was more reactive towards sulphite species than when [glucose] < [glycine], and the extent of bleaching of melanoidin at 450 nm was proportional to the number of sulphur atoms incorporated into the polymer. These observations are related to the nature of the chromophores in melanoidins and the mechanism of polymerisation.

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Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion

Abstract

Food Chem.

Org. Geochem.

Org. Geochem.

Food Chem.

Food Chem.

Food Chem.

A study of the Maillard reaction by 13C and 15N CP-MAS NMR: Influence of time, temperature and reactants on major products

Elucidation of the nitrogen forms in melanoidins and humic acid by nitrogen-15-cross polarisation-magic angle spinning nuclear magnetic resonance spectroscopy

J. Agric. Food Chem.

Sulphites and aldose-amino reactions

Chem. Ind. (London)

Non-enzymic browning: the role of unsaturated carbonyl compounds as intermediates and of SO2 as an inhibitor of browning

J. Sci. Food Agric.

The effect of time, temperature, pH and reactants on the formation of antibacterial compounds in the Maillard reaction

Lebensm. Wiss. u. Technol.

The effect of pH and temperature on the antibacterial effect of Maillard reaction products

Lebensm. Wiss. u. Technol.

Maillard polymers derived from d-glucose-1- and -6-14C, glycine-1- and -2-14C, and C-1- and S-methyl-14C-methionine

J. Carbohydr. Chem.

Some studies on a Maillard polymer derived from l-alanine and d-glucose

Maillard polymers derived from d-glucose, d-fructose, 5-(hydroxymethyl)-2-furaldehyde, and glycine and methionine

J. Agric. Food Chem.

Growth response of rats fed with a diet containing non-dialysable melanoidins

Agric. Biol. Chem.

Chemical studies on melanoidins. Part III. Effects of heating on chemical properties of melanoidin prepared from glycine-xylose system

Agric. Biol. Chem.

A study of the reaction of aldoses with amino acids

J. Am. Chem. Soc.

Decolourisation and degradation products of the melanoidins by hydrogen peroxide

Agric. Biol. Chem.

Estimation of melanoidin structure by pyrolysis and oxidation

Prog. Food Nutr. Sci.

Reductone contents of non-dialysable melanoidins

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