162
Views
26
CrossRef citations to date
0
Altmetric
Original Articles

Fractionation of Colored Maillard Reaction Products from Dark Specialty Malts

Fraccionamiento de Productos de Color de Reacción Maillard de Maltas Oscuras de Especialidad

, , &
Pages 79-86 | Received 19 Sep 2003, Accepted 06 Dec 2003, Published online: 01 Feb 2018

Literature Cited

  • Ames, J. M. Melanoidins in Food and Health, Volume One. Office for Official Publications of the European Communities, Luxembourg, 2001.
  • Ames, J. M. and Nursten, H. E. Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In: Trends in Food Science. W. S. Lien and C. W. Foo, Eds. Singapore Institute of Food Science and Technology, Singapore. Pp. 8–14, 1989.
  • Bemmet, D. W. Speciality malts. Brewer 71:457–460, 1985.
  • Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., and Fogliano, V. Chemical characterization and antioxidant properties of coffee melanoidins. J. Agric. Food Chem. 50:6527–6533, 2002.
  • Cammerer, B., and Kroh, L. W. Investigation of the influence of reaction conditions on the elementary composition of melanoidins. Food Chem. 53:55–59, 1995.
  • Cammerer, B., Velisek, J., and Ames, J. M. Melanoidins in Food and Health, Volume Two. Office for Official Publications of the European Communities, Luxembourg, 2001.
  • Cammerer, B., Jalyschko, W., and Kroh, L. W. Intact carbohydrate structures as part of the melanoidin skeleton. J. Agric. Food Chem. 50:2083–2087, 2002.
  • Coghe, S. and Delvaux, F. Techniques for the characterisation of speciality malts. Cerevisia 27:20–26, 2002.
  • Coghe, S., Vanderhaegen, B., Pelgrims, B., Basteyns, A.-V., and Delvaux, F. Characterization of dark specialty malts: New insights in color evaluation and pro- and antioxidative activity. J. Am. Soc. Brew. Chem. 61:125–132, 2003.
  • Defloor, I., Vandenreyken, V., Grobet, P. J., and Delcour, J. A. Fractionation of maltodextrins by ethanol. J. Chromatogr. A 803:103–109, 1998.
  • del Castillo, M. D., Ames, J. M., and Gordon, M. H. Effect of roasting on the antioxidant activity of coffee brews. J. Agric. Food Chem. 50:3698–3703, 2002.
  • European Brewery Convention. Analytica – EBC, 5th ed. Coloured Malts and Coloured Malt Products −5.4 Coloured malts: Moisture, −5.5 Coloured malts: Extract −5.6 Coloured malts: Colour. Verlag Hans Carl Getränke–Fachverlag, Nürnberg, Germany, 1998.
  • Faist, V., Lindenmeier, M., Geisler, C., Erbersdobler, H. F., and Hofmann, T. Influence of molecular weight fractions isolated from roasted malt on the enzyme activities of NADPH-cytochrome c-reductase and glutathione-S-transferase in caco-2 cells. J. Agric. Food Chem. 50:602–606, 2002.
  • Fogliano, V., and Henle, T. Melanoidins in Food and Heath, Volume Three. Office for Official Publications of the European Communities, Luxembourg, 2002.
  • Hofmann, T. Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis. Carbohydr. Res. 313:203–213, 1998.
  • Hofmann, T. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2- carboxaldehyde - chemical characterisation of a red coloured domaine. Z. Lebensm-Unters-Forsch. A. 206:251–258, 1998.
  • Hofmann, T. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques. J. Agric. Food Chem. 46:3891–3895, 1998.
  • Hofmann, T. Structure, color, and formation of low- and high-molecular weight products formed by food-related Maillard-type reactions. In: Chemistry and Physiology of Selected Food Colorants. J. M. Ames and T. Hofmann, Eds. Oxford University Press, Oxford. Pp. 134–151, 2001.
  • Jupp, D. H. Coloured malts—A tradition of British excellence. Brewer 84:200–203, 1998.
  • Laemmli, U. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685, 1970.
  • Ledl, F., and Schleicher, E. New aspects of the Maillard reaction in foods and in the human body. Angew. Chem. Int. Ed. Engl. 29:565–706, 1990.
  • Lindenmeier, M., Stein, J., and Hofmann, T. Influence of the molecular weight on the antioxidative capacity of coffee brew components. In: Proceedings of the COST Action 919. V. Fogliano and T. Henle, Eds. European Communities, Bruxelles, Belgium, 2002.
  • Migo, V. P., Matsumura, M., Delrosario, E., and Kataoka, H. The effect of pH and calcium-ions on the destabilization of melanoidin. J. Ferment. Bioeng. 76:29–32, 1993.
  • Nunes, F. M., and Coimbra, M. A. Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee. J. Agric. Food Chem. 49:1773–1782, 2001.
  • Obretenov, T. D., Kuntcheva, M. J., Mantchev, S. C., and Valkova, G. D. Isolation and characterization of melanoidines from malt and malt roots. J. Food Biochem. 15:279–294, 1991.
  • Royle, L., Ames, J. M., Castle, L., and Nursten, H. E. Analysis of malts by capillary electrophoresis. J. Sci. Food Agric. 82:443–451, 2002.
  • Smedley, S. M. Colour determination of beer using tristimulus values. J. Inst. Brew. 98:497–504, 1992.
  • Tomlinson, A. J., Landers, J. P., Lewis, I. A. S., and Naylor, S. Buffer conditions affecting the separation of Maillard reaction-products by capillary electrophoresis. J. Chromatogr. A 652:171–177, 1993.
  • Tressl, R., Wondrak, G. T., Garbe, L. A., Kruger, R. P., and Rewicki, D. Pentoses and hexoses as sources of new melanoidin-like Maillard polymers. J. Agric. Food Chem. 46:1765–1776, 1998.
  • Walker, M. D., and Westwood, K. T. Postfermentation adjustment of beer quality using extracts from speciality malts. J. Am. Soc. Brew. Chem. 50:4–9, 1992.
  • Woffenden, H. M., Ames, J. M., and Chandra, S. Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts. J. Agric. Food Chem. 49:5524–5530, 2001.
  • Yaylayan, V. A., and Kaminsky, E. Isolation and structural analysis of Maillard polymers: Caramel and melanoidin formation in glycine/glucose model system. Food Chem. 63:25–31, 1998.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.