The interaction of metal ions with Maillard reaction products in a lactose-glycine model system

Ramonaityté, Danuté Teresé; Keršiené, Milda; Adams, An; Abbaspour Tehrani, Kourosch; De Kimpe, Norbert

doi:10.1016/J.FOODRES.2008.12.008

Title

The interaction of metal ions with Maillard reaction products in a lactose-glycine model system

Author

Ramonaityté, Danuté Teresé

Keršiené, Milda

Adams, An

Abbaspour Tehrani, Kourosch

De Kimpe, Norbert

Abstract

The influence of Cu(2+), Fe(2+) and Zn(2+) ions on Maillard model reactions was studied by heat treatment of lactose/glycine model solutions. The presence of metals affected the intensity of browning. Fe(2+)-ions stimulated the accumulation of colored compounds at all concentrations (20-100 mg/L) tested, Cu(2+) and Zn(2+) only at the lowest concentrations applied (1 and 5 mg/L, respectively) but to a higher extent. Cu(2+) and Zn(2+) ions at the highest concentrations applied (5 and 25 mg/L, respectively) suppressed browning of the model mixtures. The relative amounts of metal ions incorporated into the high molecular weight melanoidin fraction increased initially with the reaction time, but near the end of the reaction time studied (5 h, reflux conditions) Cu(2+) and Fe(2+)-ions were released again from the melanoidins. The amounts of metal ions incorporated into the lactose-glycine melanoidins and their influence on Maillard browning of the different fractions depended on the time of interaction and the nature and concentration of the incorporated metals. (C) 2008 Elsevier Ltd. All rights reserved.

Language

English

Source (journal)

Food research international / Canadian Institute of Food Science and Technology. - Ottawa

Publication

Ottawa : 2009

ISSN

0963-9969

DOI

10.1016/J.FOODRES.2008.12.008

Volume/pages

42 :3 (2009) , p. 331-336