Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine.

Autor: Mohsin GF; Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgruppe Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; Ministry of High Education and Scientific Research, street 52, 55509 Baghdad, Iraq. Electronic address: ghassan.alkhulaifawi@campus.tu-berlin.de., Schmitt FJ; Institut für Chemie, Max-Volmer-Labor für Biophysikalische Chemie, Technische Universität Berlin, Straße des 17, Juni, 135, 10623 Berlin, Germany. Electronic address: schmitt@physik.tu-berlin.de., Kanzler C; Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgruppe Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Electronic address: clemens.kanzler@tu-berlin.de., Epping JD; Institut für Chemie, Fachgruppe Anorganische und Analytische Chemie, Technische Universität Berlin, Straße des 17, Juni, 135, 10623 Berlin, Germany. Electronic address: jan.epping@tu-berlin.de., Buhrke D; Institut für Chemie, Max-Volmer-Labor für Biophysikalische Chemie, Technische Universität Berlin, Straße des 17, Juni, 135, 10623 Berlin, Germany. Electronic address: david.buhrke@campus.tu-berlin.de., Hornemann A; Physikalisch-Technische Bundesanstalt, Abbestr. 2-12, 10587 Berlin, Germany. Electronic address: andrea.hornemann@ptb.de.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Feb 01; Vol. 305, pp. 125459. Date of Electronic Publication: 2019 Sep 06.
DOI: 10.1016/j.foodchem.2019.125459
Abstrakt: In this study the elemental compositions of melanoidin formed at 160 °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.
(Copyright © 2019. Published by Elsevier Ltd.)
Databáze: MEDLINE
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