Characterization of melanoidins from a glucose-glycine model system (350 views)
Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(3): 210-215.
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Paper type: Journal Article,
Impact factor: 1.021, 5-year impact factor: 1.818
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0142071252&partnerID=40&md5=6a69a5d7cb4a3f312b6dde6c25e0092f
Keywords: Antioxidant Activity, Colour, Imac, Maldi-Tof, Melanoidins,
Affiliations:
*** 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
References:
Not available.
Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(3): 210-215.
Export to BibTeX Export to EndNote
Paper type: Journal Article,
Impact factor: 1.021, 5-year impact factor: 1.818
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0142071252&partnerID=40&md5=6a69a5d7cb4a3f312b6dde6c25e0092f
Keywords: Antioxidant Activity, Colour, Imac, Maldi-Tof, Melanoidins,
Affiliations:
*** 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
References:
Not available.
Characterization of melanoidins from a glucose-glycine model system
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.
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.
Characterization of melanoidins from a glucose-glycine model system
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Characterization of melanoidins from a glucose-glycine model system
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View Export to BibTeX Export to EndNote
24 Records (24 excluding Abstracts).
Total impact factor: 98.549 (98.549 excluding Abstracts).
Total 5 year impact factor: 113.244 (113.244 excluding Abstracts).
Total impact factor: 98.549 (98.549 excluding Abstracts).
Total 5 year impact factor: 113.244 (113.244 excluding Abstracts).
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