How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose

被引:0
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作者
Ghassan Faisal Mohsin
Franz-Josef Schmitt
Clemens Kanzler
Azalldeen Kazal Alzubaidi
Andrea Hornemann
机构
[1] General Directorate Vocational Education,Ministry of Education, Department of Vocational Education in Maysan
[2] Martin-Luther-Universität Halle-Wittenberg,Department of Food Chemistry and Analysis
[3] Institute of Physics,College of Agriculture
[4] Technische Universität Berlin,undefined
[5] Institute of Food Technology and Food Chemistry,undefined
[6] University of Misan,undefined
[7] Physikalisch-Technische Bundesanstalt,undefined
来源
European Food Research and Technology | 2022年 / 248卷
关键词
Melanoidin; -Glucose; -Alanine; Principal component analysis; FTIR; Dehydration;
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摘要
The chemical composition of melanoidins formed from glucose (Glc) and alanine (Ala) in different molar ratios was investigated using UV/Vis, FTIR, EPR spectroscopy and elemental analysis (EA). Melanoidin samples were prepared at varying molar ratios of Glc and Ala ranging from 10:1 to 1:10 (Glc:Ala). Reaction systems containing a higher molar ratio of Ala show higher melanoidin yields and higher UV/Vis absorbance. This indicates that an excess of Ala facilitates the formation of larger π-electron systems and catalyzes the melanoidin formation. EPR spectroscopy showed more radicals in Ala enriched samples. The EA data suggest that during the formation of melanoidin from Glc and Ala higher amounts of amino acid support dehydration of the reaction products. On the basis of our data, we postulate the structures of products and intermediates for the reaction at different Glc/Ala ratios. PCA of the FTIR spectra allows to separate different melanoidin samples formed at varying molar ratios indicating their different molecular compositions.
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页码:1615 / 1624
页数:9
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