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

被引：0

作者：

Mohsin, Ghassan Faisal ^{[1
,5
]}

Schmitt, Franz-Josef ^{[2
]}

Kanzle, Clemens ^{[1
]}

Epping, Jan Dirk ^{[3
]}

Buhrke, David ^{[2
]}

Hornemann, Andrea ^{[4
]}

机构：

[1] Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgruppe Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, Berlin,13355, Germany

[2] Institut für Chemie, Max-Volmer-Labor für Biophysikalische Chemie, Technische Universität Berlin, Straße des 17, Juni, 135, Berlin,10623, Germany

[3] Institut für Chemie, Fachgruppe Anorganische und Analytische Chemie, Technische Universität Berlin, Straße des 17, Juni, 135, Berlin,10623, Germany

[4] Physikalisch-Technische Bundesanstalt, Abbestr. 2-12, Berlin,10587, Germany

[5] Ministry of High Education and Scientific Research, street 52, Baghdad,55509, Iraq

来源：

Food Chemistry | 2020年 / 305卷

关键词：

Bond strength (chemical) - Amino acids - Degradation - Glucose - Fourier transform infrared spectroscopy;

D O I：

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中图分类号：

学科分类号：

摘要：

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. © 2019

引用

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