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      Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

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          Abstract

          Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina. Color is a critical quality parameter that strongly influences consumer preference. This work aimed to develop a method to perform preliminary structural characterization of the chromophores produced by the Maillard reaction. Melanoidins are present in a water-insoluble fraction, linked to a protein backbone, conforming melanoproteins of high molecular weight. The insoluble melanoprotein fraction (10% total solids) was isolated, and the chromophores released by proteolysis and isolated by gel-permeation chromatography. The analysis of the products revealed that they present a high degree of molecular weight (MW) polydispersity, in a range of 300 to 2000 Da, where the compounds of higher molecular weight contributed the most to the color of the product. The isolated fractions were further analyzed by RP-HPLC using a diode array detector (DAD) detector. These results, together with H-NMR data, suggested that the chromophores isolated belonged to a relatively simple mixture of aromatic products with higher hydrophobic character relative to other products of the melanoprotein digestion.

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          A general enhancement scheme in heteronuclear multidimensional NMR employing pulsed field gradients.

          General pulse sequence elements that achieve sensitivity-enhanced coherence transfer from a heteronucleus to protons of arbitrary multiplicity are introduced. The building blocks are derived from the sensitivity-enhancement scheme introduced by Cavanagh et al. ((1991) J. Magn. Reson., 91, 429-436), which was used in conjunction with gradient coherence selection by Kay et al. ((1992) J. Am. Chem. Soc., 114, 10663-10665), as well as from a multiple-pulse sequence effecting a heteronuclear planar coupling Hamiltonian. The building blocks are incorporated into heteronuclear correlation experiments, in conjunction with coherence selection by the formation of a heteronuclear gradient echo. This allows for efficient water suppression without the need for water presaturation. The methods are demonstrated in HSQC-type experiments on a sample of a decapeptide in H2O. The novel pulse sequence elements can be incorporated into multidimensional experiments.
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            Effect of heating on Maillard reactions in milk

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              A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation

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                Author and article information

                Contributors
                Role: Academic Editor
                Role: Academic Editor
                Role: Academic Editor
                Journal
                Molecules
                Molecules
                molecules
                Molecules
                MDPI
                1420-3049
                17 November 2019
                November 2019
                : 24
                : 22
                : 4163
                Affiliations
                [1 ]Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo C.P. 11800, Uruguay; analiarb@ 123456gmail.com (A.R.); apanizzo@ 123456fq.edu.uy (L.A.P.)
                [2 ]Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo C.P. 11300, Uruguay; plema@ 123456fing.edu.uy
                [3 ]Laboratorio de Carbohidratos y Glicoconjugados, Departamento de Química Orgánica, Facultad de Químicay Departamento de Desarrollo Biotecnológico, Facultad de Medicina, Universidad de la República, Dr. Alfredo Navarro 3051, Montevideo C.P. 11600, Uruguay; mibessio@ 123456fq.edu.uy
                [4 ]Departamento de Química del Litoral, CENUR Litoral Norte, Universidad de la República, Ruta 3 Km 363, Paysandú C.P. 60000, Uruguay; gmoyna@ 123456fq.edu.uy
                Author notes
                [* ]Correspondence: ff@ 123456fq.edu.uy
                Author information
                https://orcid.org/0000-0002-0727-1079
                https://orcid.org/0000-0002-2209-6758
                Article
                molecules-24-04163
                10.3390/molecules24224163
                6891786
                31744182
                3fa5028d-74b7-4913-a606-a023497c74f2
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 10 September 2019
                : 28 October 2019
                Categories
                Article

                color,dulce de leche,maillard,melanoidins,milk
                color, dulce de leche, maillard, melanoidins, milk

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