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Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability
Author(s) -
RENDLEMAN J. A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05909.x
Subject(s) - chemistry , melanoidin , bioavailability , calcium , pigment , browning , glyoxal , maillard reaction , amino acid , food science , organic chemistry , biochemistry , bioinformatics , biology
Model melanoidins, pigments formed by nonenzymic browning reactions of amino acids with reducing sugars and glyoxal, behaved like anionic polymers that form moderately stable complexes with Ca 2+ and, if incorporated into diets, could possibly influence calcium bioavailability. Hydrogen ions were released during complexation. The influence of pH on degree of binding by soluble and insoluble forms of model melanoidins was determined. Pigments in coffee brew and toasted bread (milk‐free) had no measurable calcium‐binding ability, which suggested that there might be important structural differences between pigments formed in food systems and those formed from the interaction of simple amino acids with sugars.