Comparative study of the composition of melanoidins from glucose and maltose |
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| Authors: | Mundt Sandra Wedzicha Bronislaw L |
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| Institution: | Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom. |
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| Abstract: | 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. |
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