The influence of pH and molar ratio on melanoidin skeleton formation

The Maillard reaction, a chemical mechanism involving reducing sugars and amino acids, is responsible for the distinctive flavor of browned foodstuffs. Meanwhile, melanoidin polymers are HMW molecules that range in color from brown to intense brown and are produced towards the conclusion of the Maillard reaction network. Therefore, the aim of this work was to predict the different chemical linkages such as functional groups of the melanoidin skeleton via the UV-visible method and FTIR spectra. The polymer network of numerous melanoidins synthesized from Alanine-Glucose and Alanine-Fructose in the aqueous model at 100°C for 6 hrs and diverse molar ratios under varying pH conditions after dialysis were compared in this research. Results showed that browning was more pronounced at pH 10 when UV/Vis spectra were implemented. Furthermore, AlanineFructose-derived melanoidins have functional groups that are extremely similar to those of Alanine-Glucose-derived melanoidins. The formation of melanoidins was further explained by employing synchronized 2D auto-correlation maps (Av1/Av1). The melanoidin skeleton contains a considerable amount of alanine molecules since it was kept unreacted during the cooking process at 1:1 and 1:10 ratios. In conclusion, the melanoidin structure in this analysis was alanine-enriched. In addition, the protocol of melanoidin synthesis is critical for identifying its backbone.