Characterization of melanoidins from a glucose-glycine model system

Rosa C. Borrelli, Vincenzo Fogliano*, Simona M. Monti, Jennifer M. Ames

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Scopus)

Abstract

The properties of melanoidins prepared from glucose and glycine (GG) were investigated by a three step purification protocol consisting of dialysis, gel filtration at high ionic strength and ion metal affinity chromatography. The high molecular weight fraction obtained in the GG system is responsible for 80% of the total brown colour and its antioxidative ability was about 1/4 of that of Trolox measured by the inhibition of linoleic acid oxidation. GG melanoidins have good affinity towards Cu (II) (32% bound to the resin) while it is much lower towards Pb (II) (10%) and Fe (II) (5%). Capillary zone electrophoresis analysis suggests that GG melanoidins are positively charged, although no signal was observed analysing melanoidins by matrix-assisted laser desorption-ionisation time-of-flight mass spectrometry (MALDI-TOF/MS).

Original languageEnglish
Pages (from-to)210-215
Number of pages6
JournalEuropean Food Research and Technology
Volume215
Issue number3
DOIs
Publication statusPublished - Sep 2002
Externally publishedYes

Keywords

  • Antioxidant activity
  • Colour
  • CZE
  • IMAC
  • MALDI-TOF
  • Melanoidins

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