STRUCTURE AND WATER RELATIONS OF MELANOIDINS INVESTIGATED BY THERMAL, RHEOLOGICAL, AND MICROSCOPIC ANALYSIS

被引：5
|
作者：
Venir, Elena [1 ]
Pittia, Paola [2 ]
Giavon, Sonia [1 ]
Maltini, Enrico [1 ]
机构：
[1] Univ Teramo, Dept Food Sci, I-64023 Mosciano Sant Angelo, TE, Italy
[2] Univ Udine, Dept Food Sci, I-33100 Udine, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 04期
关键词：
Melanoidins; Adsorption isotherm; Intrinsic viscosity; Glass transition; Rheology; Structure; DILUTE-SOLUTION PROPERTIES; GLASS-TRANSITION; SORPTION ISOTHERMS; MAILLARD REACTION; PHYSICAL CHANGES; FOOD; MODEL; POLYSACCHARIDES; VISCOSITY; RATES;
D O I：
10.1080/10942910802078469
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Water soluble melanoidins (WSM) from a glucose-glycine model system were obtained and separated into high (HMW) and low (LMW) molecular weight fractions. Adsorption isotherm and GAB and BET fitting parameters of WSM were determined. Physical and structural properties were investigated through thermal and rheological analysis. The LMW fraction exhibited thermal properties similar to that of oligosaccharides and the HMW fraction was compatible with a complex and large molecular size biopolymer structure, while both exhibited gel like properties. Intrinsic viscosity values were consistent with spherical hydrodynamic volumes.
引用
收藏
页码：819 / 833
页数：15
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