| Comparative study of the composition of melanoidins from glucose and maltose. | |
| | |
MedLine Citation:
|
PMID: 15212477 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
The composition of melanoidins formed in the reactions of either glucose or maltose with glycine (70 degrees C, pH 5.5, [glucose] = [maltose] = [glycine] = 0.25 M) (MW > 3500) was investigated by microanalysis and the use of (14)C-labeled sugars and amino acid. The most reliable parameter obtained from microanalysis data is the C/N value, as it was calculated with no model assumption. The C/N value (7.6 +/- 0.2 for glucose and 10.5 +/- 0.2 for maltose) does not change with molecular weight (MW > 3500) as the polymers grow in size. A comparison between the radiochemically determined composition and that obtained from microanalysis suggests that the amino ketone, which is one of the products of Strecker degradation reaction, forms part of the of the melanoidin structure, together with the sugar-derived moiety and the Strecker aldehyde. Evidence is presented that glucose is formed at intermediate stages of the maltose-glycine reaction. The melanoidins are the result of the polymerization of glucose and intact, or substantially intact, maltose residues with glycine. |
| | |
Authors:
|
Sandra Mundt; Bronislaw L Wedzicha |
Related Documents
:
|
3266917 - Studies on aziridine derivatives. iii. synthesis and immunopharmacological activity of ... 16232987 - Continuous oxidation of aromatic aldehyde to aromatic carboxylic acid by burkholderia c... 9127 - Formation of anhydrosugars in the chemical depolymerization of heparin. 8967777 - Polymerization of pentachlorophenol and ferulic acid by fungal extracellular lignin-deg... 16840007 - Effects of essential fatty acid contents of lipid emulsions on erythrocyte polyunsatura... 17847547 - Triterpene alcohol isolation from oil shale. |
Publication Detail:
|
Type: Comparative Study; Journal Article |
Journal Detail:
|
Title: Journal of agricultural and food chemistry Volume: 52 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2004 Jun |
Date Detail:
|
Created Date: 2004-06-23 Completed Date: 2004-08-03 Revised Date: 2006-11-15 |
Medline Journal Info:
|
Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
|
Languages: eng Pagination: 4256-60 Citation Subset: IM |
Affiliation:
|
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Carbon Dioxide
/
chemistry Carbon Radioisotopes Glucose / chemistry* Glycine / chemistry Kinetics Maillard Reaction Maltose / chemistry* Polymers / chemistry* |
| Chemical | |
Reg. No./Substance:
|
0/Carbon Radioisotopes; 0/Polymers; 0/melanoidin polymers; 124-38-9/Carbon Dioxide; 50-99-7/Glucose; 56-40-6/Glycine; 69-79-4/Maltose |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: (13)C nuclear magnetic resonance spectra of natural undiluted lipids: docosahexaenoic-rich phospholi...
Next Document: Inhibitory effect(s) of polymeric black tea polyphenol fractions on the formation of [(3)H]-B(a)P-de...