Characterization of melanoidins from a glucose-glycine model system |
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Authors: | Rosa C. Borrelli Vincenzo Fogliano Simona M. Monti Jennifer M. Ames |
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Affiliation: | 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, The University of Reading, Whiteknights, Reading, RG6 6AP, UK,
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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). |
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