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Structural characterization of melanoidin formed from D-glucose and L-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS

  • The aim of this study was to identify specific chemical bonds and characteristic structures in melanoidins formed from D-glucose and L-alanine between 130 and 200 °C. The results might be used to control the type and amount of melanoidin produced during food processing. For this purpose, complementary techniques, such as FTIR, NMR, EPR, and MALDI-ToF, were employed. At 160 °C color, solubility and UV/Vis absorption change characteristically and consequently, structural transformations could be observed in FTIR and NMR spectra. For example, sharp signals of N-H, C-N, and C-H oscillations in the L-alanine spectrum are prone to inhomogeneous broadening in melanoidins prepared above 150 °C. These changes are caused due to formation of heterogeneous macromolecular structures and occur during condensation reactions that lead to an increasing loss of water from the melanoidins with increasing temperatures. Additionally, MALDI-ToF-MS indicates the polymerization of glyoxal/glyoxylic acid andThe aim of this study was to identify specific chemical bonds and characteristic structures in melanoidins formed from D-glucose and L-alanine between 130 and 200 °C. The results might be used to control the type and amount of melanoidin produced during food processing. For this purpose, complementary techniques, such as FTIR, NMR, EPR, and MALDI-ToF, were employed. At 160 °C color, solubility and UV/Vis absorption change characteristically and consequently, structural transformations could be observed in FTIR and NMR spectra. For example, sharp signals of N-H, C-N, and C-H oscillations in the L-alanine spectrum are prone to inhomogeneous broadening in melanoidins prepared above 150 °C. These changes are caused due to formation of heterogeneous macromolecular structures and occur during condensation reactions that lead to an increasing loss of water from the melanoidins with increasing temperatures. Additionally, MALDI-ToF-MS indicates the polymerization of glyoxal/glyoxylic acid and EPR shows the formation of radical structures.zeige mehrzeige weniger

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Metadaten
Autoren/innen:G. F. Mohsin, F.-J. Schmitt, C. Kanzler, J. D. Epping, Sabine Flemig, A. Hornemann
Dokumenttyp:Zeitschriftenartikel
Veröffentlichungsform:Verlagsliteratur
Sprache:Englisch
Titel des übergeordneten Werkes (Englisch):Food Chemistry
Jahr der Erstveröffentlichung:2018
Organisationseinheit der BAM:1 Analytische Chemie; Referenzmaterialien
1 Analytische Chemie; Referenzmaterialien / 1.8 Umweltanalytik
Verlag:Elsevier Science
Verlagsort:Amsterdam, NL
Jahrgang/Band:245
Erste Seite:761
Letzte Seite:767
DDC-Klassifikation:Naturwissenschaften und Mathematik / Chemie / Analytische Chemie
Freie Schlagwörter:Konjugate; Lebensmittel; MALDI-ToF-MS; Melanoidine
D-glucose; EPR spectroscopy; FTIR spectroscopy; L-alanine; MALDI-ToF-MS; Maillard reaction; Melanoidin; NMR spectroscopy
Themenfelder/Aktivitätsfelder der BAM:Analytical Sciences
Analytical Sciences / Spurenanalytik und chemische Zusammensetzung
DOI:https://doi.org/10.1016/j.foodchem.2017.11.115
URL:http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord;UT=WOS:000418471100094
ISSN:0308-8146
Verfügbarkeit des Dokuments:Datei im Netzwerk der BAM verfügbar ("Closed Access")
Datum der Freischaltung:05.02.2018
Referierte Publikation:Ja
Datum der Eintragung als referierte Publikation:05.02.2018