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KMID : 1007520090180020546
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.546 ~ p.551
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FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
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Kim Ji-Sang
Lee Young-Soon
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Abstract
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The objective of this study was to investigate Fourier transform infrared (FT-IR) spectrometry and the X-raydiffraction (XRD) characterization of melanoidins formed from glucose and fructose with amino acid enantiomers in theMaillard reaction. Before dialysis, FT-IR spectroscopy of all the samples showed that the characteristic absorption intensitiesappeared as a broad and intense band of the stretching vibration of the -OH group at 3,400/cm for a high pH. The absorptionbands of the melanoidins sharply decreased in intensity after dialysis as compared to those before dialysis. In particular, theabsorption bands at 992 and 575/cm disappeared. The XRD confirmed that the crystal structure of the melanoidinsdisappeared after dialysis and a new crystal structure was formed at 9 and 28o (2θ). In particular, broad diffraction peaks wereformed in the 10-21o (2θ) range for a high pH, while other sharp diffraction peaks disappeared.
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KEYWORD
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amino acid enantiomer, Maillard reaction, melanoidin, Fourier transform infrared (FT-IR) spectrometry, X-raydiffraction
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