Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine

Mohsin, Ghassan Faisal; Schmitt, Franz‐Josef; Kanzler, Clemens; Epping, Jan Dirk; Buhrke, David; Hornemann, Andrea

doi:10.1016/j.foodchem.2019.125459

Cited by 28 publications

(26 citation statements)

References 14 publications

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“…The second step involves the formation of intermediates such as: HMF, Strecker aldehydes and pyrazines. The last, third stage is the formation of the melanoidins, which are reaction end products [ 39 ]. Melanoidins are a group of compounds with a very diverse structure.…”

Section: Discussionmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

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The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02–397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32–2.07 mmol TE/L, and capacity to reduction radical generated from 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46–2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.

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Section: Discussionmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

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“…The bands 1,450 and 1,540 cm À1 were associated with the melanoidins presence (Zareie, Tabatabaei Yazdi, & Mortazavi, 2020). In addition, the band around 1,623 cm À1 , which was previously related to functionary groups of Pec and WPI, was also attributed to melanoidins because represents a stretching and deformation of the double bond of carbonyl (C═O), C═C, or C═N groups (Mohsin et al, 2018;Mohsin et al, 2020).…”

Section: Morphological and Structural Resultsmentioning

confidence: 81%

“…The Maillard reaction is a nonenzymatic and crosslinking reaction that can occur spontaneously between reducing sugar and an amino group of the protein under controlled dry-heating conditions. The main products of this reaction are substances of high molecular weight named melanoidins, which have complex structures and are not defined by a single chemical structure (Leceta, Guerrero, & de la Caba, 2013;Ma et al, 2020;Mohsin et al, 2018;Mohsin et al, 2020). The bands 1,450 and 1,540 cm À1 were associated with the melanoidins presence (Zareie, Tabatabaei Yazdi, & Mortazavi, 2020).…”

Section: Morphological and Structural Resultsmentioning

confidence: 99%

Effect of whey protein isolate addition on thermoplasticized pectin packaging properties

Oliveira

Begali

Ferreira

et al. 2021

J Food Process Engineering

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Pectin is a natural polysaccharide from plants and the peel of some fruits and is available as a byproduct from the fruit juice industry. Whey protein isolate (WPI) is available as a byproduct of cheese production. Both the pectin and WPI are biodegradable polymers, atoxic, biocompatible, and not expensive. The aim of this article was the study the effect of the WPI addition (0, 5, 10, 15, and 20 wt%) on thermoplasticized extruded/thermo‐compressed pectin film (TPP). The films were compact and homogenous and did not present statistical differences in mechanical properties, independent of WPI concentration. Furthermore, infrared spectra of the samples with WPI presented an indication of Maillard reaction by the characteristic presence of melanoidin, which was also observed in colorimetric results. Thermogravimetric results indicated the samples were thermal stable with the increase of WPI amount. Moreover, the barrier properties and contact angles suggested the films presented major barrier properties and hydrophilic surfaces for samples with WPI. Finally, the addition of WPI in TPP resulted in a potential material for applications in several industries.Practical applicationsPectin and whey protein isolate (WPI) are biodegradable polymers and byproducts of the food industry. The aim of this article was the study the effect of the WPI addition on thermoplasticized extruded/thermo‐compressed pectin film (TPP), in other words, packagings produced by the industrial method. The samples with WPI presented an indicative of Maillard reaction by the presence of melanoidin, which was also observed in color. The addition of WPI in TPP resulted in a potential material for applications in several industries.

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“…However, their structure and reaction pathways are largely unknown, mainly because the complex array of melanoidins is strongly dependent on the type of food, the technological conditions of the reaction, pH and the composition of the reagents involved (Wang et al, 2011). A current study performed by Mohsin et al (2020) has tackled the different chemical pathways for melanoidins formed from glucose, alanine and fructosylalanine. While Bruhns et al (2019) evaluated the formation mechanism involved in the MR of D-glucose and c-aminobutyric acid at low water content.…”

Section: Introductionmentioning

confidence: 99%

“…A current study performed by Mohsin et al . (2020) has tackled the different chemical pathways for melanoidins formed from glucose, alanine and fructosylalanine. While Bruhns et al .…”

Section: Introductionmentioning

confidence: 99%

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Patrignani

Forte

2020

Int J of Food Sci Tech

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Melanoidins, formed at the final stages of Maillard reaction (MR), present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers' spent grain (BSG) with different roasting degrees were analysed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2h), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of a-glyosidic linkage and the presence of furanose rings in the melanoidins structure.

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Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine

Cited by 28 publications

References 14 publications

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Effect of whey protein isolate addition on thermoplasticized pectin packaging properties

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

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