ISOLATION AND CHARACTERIZATION OF MELANOIDINES FROM MALT AND MALT ROOTS

被引：21
作者：
OBRETENOV, TD
KUNTCHEVA, MJ
MANTCHEV, SC
VALKOVA, GD
机构：
[1] HIGHER INST FOOD IND,DEPT ORGAN CHEM & BIOCHEM,PLOVDIV,BULGARIA
[2] HIGHER INST FOOD IND,DEPT BREWING TECHNOL,PLOVDIV,BULGARIA
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 1991年 / 15卷 / 04期
关键词：
D O I：
10.1111/j.1745-4514.1991.tb00162.x
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Preparative isolation of alcohol-soluble and water-soluble melanoidines from pale malt, caramel malt, coffee malt and malt roots was done. The distribution of melanoidines according to molecular weight and the spectral characterization of the separate fractions was studied by gel chromatography on Sephadex G-50. The melanoidines isolated from coffee malt have the largest molecular weights and those from pale malt the smallest. The alcohol-soluble melanoidines of malt are characterized by a greater diversity in spectra and absorbance maxima from 240 to 285 nm. The water-soluble melanoidines absorb in the region 265 to 283 nm.
引用
收藏
页码：279 / 294
页数：16
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