The effect of pH and calcium ions on the destabilization of melanoidin

Abstract

Synthetic melanoidin, prepared from a glucose-glycine system showed similar characteristics, UV spectra and molecular weight pattern with that of molasses-derived melanoidin. It is non-volatile, highly soluble in water, with an absorption maximum at 297 nm and a molecular weight of about 19 kDa. pH greatly affects the behavior and destabilization of melanoidin. It is precipitated at around pH 2.5 and showed an increase in molecular size at higher pH by gel chromatography. Calcium had a destabilizing effect and flocculated melanoidin at pH>12. The results of decolorization of dialyzed molasses slops with ferric salt and calcium oxide as dual coagulants were also presented. © 1993.

Source or Periodical Title

Journal of Fermentation and Bioengineering

ISSN

0922338X

Page

29-32

Document Type

Article

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