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Reaction of melanoidins with sulphur dioxide: stoichiometry of the reaction
Author(s) -
WEDZICHA B. L.,
KAPUTO M. T.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00532.x
Subject(s) - melanoidin , chemistry , stoichiometry , sulfur , sulfur dioxide , browning , glycine , molecule , nuclear chemistry , maillard reaction , inorganic chemistry , organic chemistry , food science , biochemistry , amino acid
Summary Sulphur dioxide, in the form of sulphur(IV) oxoanions(S(IV)), e.g. HSO ‐ 3 , SO 2‐ 3 , reacts irreversibly with non‐enzymic browning model melanoidins (M r > 12000, prepared by combination of 1.25 mol glucose with 1 mol glycine (pH 5.5, 90°C, 22 hr)). When the reaction with S(IV) is carried out for > 39 days at 40°C and pH 5.5 with initial concentrations of melanoidin of 5.71 g/l and S(IV) of 0.0371 M (equivalent to c . 2400 ppm SO 2 ), up to one sulphur atom is incorporated for every two molecules of glucose used to form the polymer. This stoichiometry is discussed in relation to the degree of unsaturation of the melanoidin.