Reação de Maillard : propriedades e estrutura das melanoidinas da frutose e glicina
AUTOR(ES)
Hidetake Imasato
DATA DE PUBLICAÇÃO
1979
RESUMO
Melanoidins were prepared using 1.25 and 2.50 M fructose, and 0.66 and 1.32 M glycine at pH s of 3.0, and 6.0 and at temperatures of 70.0, 80.0, and 90.0ºC. The melanoidins obtained at pH 3.0 were unsoluble in water and were isolated by fi1tration. Those obtained at pH 6.0 were water soluble and were purified by dialysis using a cellophane membrane. Infrared spectra and elementary analysis were obtained for the isolated melanoidins. The functional groups and the molecular weights of the soluble melanoidins were determined. These collected data, together with the products identified from oxidative degradation led to suggestions of some possible structures for soluble melanoidins. The structures proposed are:α, β-unsaturated ketone and alcohol, β- and γ-diketones and dialcohols, and β- and γ-hydroxy-ketones.
ASSUNTO(S)
melanina - anallise tecnologia de alimentos
ACESSO AO ARTIGO
http://libdigi.unicamp.br/document/?code=000048004Documentos Relacionados
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