Structure and water relations of melanoidins investigated by thermal, rheological, and microscopic analysis

Abstract

Water soluble melanoidins (WSM) from a glucose-glycine model system were obtained and separated into high (HMW) and low (LMW) molecular weight fractions. Adsorption isotherm and GAB and BET fitting parameters of WSM were determined. Physical and structural properties were investigated through thermal and rheological analysis. The LMW fraction exhibited thermal properties similar to that of oligosaccharides and the HMW fraction was compatible with a complex and large molecular size biopolymer structure, while both exhibited gel like properties. Intrinsic viscosity values were consistent with spherical hydrodynamic volumes.