Characterization of melanoidins from a glucose-glycine model system

R.C. Borrelli, V. Fogliano, S.M. Monti, Jennifer Ames

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)


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).
Original languageEnglish
Pages (from-to)210-215
Number of pages6
JournalEuropean Food Research and Technology
Issue number3
Publication statusPublished - Sep 2002

ASJC Scopus subject areas

  • Food Science

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