Iron-Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field

Autor:	Jun Wang, Zhong-he Wang, Shoujun Guo, Shujuan Yu, Xiao-li Xue
Rok vydání:	2013
Předmět:	Chemistry General Chemical Engineering Melanoidin Cationic polymerization Ferrous Maillard reaction symbols.namesake Isoelectric point Nuclear magnetic resonance Electric field symbols Chelation Saturation (magnetic) Food Science Nuclear chemistry
Zdroj:	Journal of Food Process Engineering. 36:786-792
ISSN:	0145-8876
DOI:	10.1111/jfpe.12047
Popis:	Iron-chelating properties of melanoidins, derived from glucose–glycine model system, were firstly investigated, and then melanoidin-iron solutions were subjected to pulsed electric field (PEF) treatment at electric field strength of 0 to 80 kV/cm, respectively. Iron-chelating ability of melanoidins decreased with increasing ferrous concentrations and reached the saturation state to bind 2.36 mg iron (II) per gram of melanoidin. At pH 3.0, the iron-chelating ability of melanoidins was higher, partly due to isoelectric precipitation. The PEF treatment significantly increased the chelating ability of melanoidins toward Fe (II) at 20 and 80 kV/cm (P
Databáze:	OpenAIRE
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