Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde – chemical characterisation of a red coloured domaine (original) (raw)
Abstract
The identification of a coloured substructure of melanoidin-type colorants is reported in the present paper. Brown-orange melanoidins with mass >10000 daltons were isolated from a thermally treated aqueous solution of casein and furan-2-carboxaldehyde using ultracentrifugation. After complete enzymatic digestion of the protein skeleton, two intense red coloured compounds were detected in the melanoidin hydrolysate by HPLC. These compounds were identified as the previously unknown chromophoric amino acid (S)-2-amino-6-{4-[(E)-1-formyl-2-(2-furyl)ethenyl]-5-(2-furyl)-2-[(E)-(2-furyl) methylidene]-2,3-dihydro-3-oxo-1H-pyrrol-1-yl}hexanoic acid and its 2-[(Z)-(2-furyl)methylidene] isomer, by using several NMR techniques, by MS, UV, and IR spectroscopy. The identification of these novel compounds verifies the idea that melanoidin-type colorants can be generated by a cross-linking reaction between a low molecular weight chromophore and a non-coloured high molecular weight biopolymer.
Access this article
Subscribe and save
- Get 10 units per month
- Download Article/Chapter or eBook
- 1 Unit = 1 Article or 1 Chapter
- Cancel anytime Subscribe now
Buy Now
Price excludes VAT (USA)
Tax calculation will be finalised during checkout.
Instant access to the full article PDF.
Similar content being viewed by others
Author information
Authors and Affiliations
- Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany e-mail: tom@dfa.leb.chemie.tu-muenchen.de, , , , , , DE
Thomas Hofmann
Authors
- Thomas Hofmann
You can also search for this author inPubMed Google Scholar
Additional information
Received: 19 August 1997 / Revised version: 24 October 1997
Rights and permissions
About this article
Cite this article
Hofmann, T. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde – chemical characterisation of a red coloured domaine.Z Lebensm Unters Forsch 206, 251–258 (1998). https://doi.org/10.1007/s002170050253
- Issue Date: April 1998
- DOI: https://doi.org/10.1007/s002170050253