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Iron‐Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field
Author(s) -
Wang Zhonghe,
Wang Jun,
Guo Shoujun,
Xue Xiaoli,
Yu Shujuan
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12047
Subject(s) - melanoidin , chemistry , chelation , ferrous , glycine , nuclear chemistry , inorganic chemistry , food science , biochemistry , maillard reaction , organic chemistry , amino acid
Iron‐chelating properties of melanoidins, derived from glucose–glycine model system, were firstly investigated, and then melanoidin‐iron solutions were subjected to pulsed electric field ( PEF ) treatment at electric field strength of 0 to 80 kV /cm, respectively. Iron‐chelating ability of melanoidins decreased with increasing ferrous concentrations and reached the saturation state to bind 2.36 mg iron ( II ) per gram of melanoidin. At pH 3.0, the iron‐chelating ability of melanoidins was higher, partly due to isoelectric precipitation. The PEF treatment significantly increased the chelating ability of melanoidins toward Fe ( II ) at 20 and 80 kV /cm ( P < 0.05 versus the control group), and the increased values were achieved 20.0 and 21.4%, respectively. The enhancing effects of PEF treatment on iron‐chelating ability of melanoidins were probably attributed to preservation of more negative charge in melanoidins molecule induced by PEF to facilitate the binding of more cationic species, or acceleration of M aillard reaction at high intensity of PEF . Practical Applications Melanoidins‐iron ( II ) solutions ( pH 5.0) were subjected to PEF treatment at different electric intensities of 20–80 kV /cm. Results presented in this article should find their practical applications in the field of food industries. They will enhance the iron‐chelating abilities of melanoidins in shorter time and at lower temperature.