Author:
Rodríguez Analía,Lema Patricia,Bessio María Inés,Moyna Guillermo,Olivaro Cristina,Ferreira Fernando,Panizzolo Luis Alberto
Abstract
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydrolysis of the protein backbone and purified by gel filtration. They showed a significant degree of polydispersity, in general, with molecular weights (MWs) below 1,800 Da. DL produced at a higher pH released melanoidins with higher average MW after the enzymatic hydrolysis. They also presented darker colors (dE*ab, C*), more closely resembling those typical of the commercial product. Analysis of the fractions isolated by gel filtration using HPLC-DAD and multinuclear NMR showed an heterogeneous and complex composition. Even though structurally related, the 1H NMR spectra of melanoidins showed a higher degree of aromaticity at higher pH values. In conclusion, the pH employed in DL production affects the amount and structure of the colored products originated by MR reactions, and thus the color of the final product.
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Reference32 articles.
1. LabordeG
Barcelona, SpainUniversitat de Barcelona (Barcelona University)Identidad uruguaya en cocina. Narrativas sobre el origen2017
2. Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet;Alves;J Food Sci Technol.,2020
3. “Fabricación de Dulce de Leche”, in Industrialización de Productos de Origen Animal;Pauletti,2001
4. Sugar formulation effect on available lysine content of dulce de leche;Malec;J Dairy Res.,1999
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献