Characterization of melanoidins from a glucose-glycine model system
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Characterization of melanoidins from a glucose-glycine model system (113 visite)

Borrelli RC, Fogliano V, Monti SM, Ames JM

Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(3): 210-215.



Tipo di articolo: Journal Article,

Impact factor: 1.021, Impact factor a 5 anni: 1.818

Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0142071252&partnerID=40&md5=6a69a5d7cb4a3f312b6dde6c25e0092f

Parole chiave: Antioxidant Activity, Colour, Imac, Maldi-Tof, Melanoidins,

Affiliazioni:

*** IBB - CNR ***
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, Parco Gussone, 80055 Portici (Na), Italy
CNR, Centro di Biocristallografia, Via Mezzocannone, 6, 80134 Napoli, Italy
School of Food Biosciences, University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom


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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). © Springer-Verlag 2002.
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24 Records (24 escludendo Abstract e Conferenze).
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Impact factor a 5 anni totale: 113.244 (113.244 escludendo Abstract e Conferenze).







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