Changes in Chemical Properties of Melanoidin by Oxidation and Reduction

Abstract

Nondialyzable model melanoidin prepared from glucose and glycine was oxidized with potassium ferricyanide or reduced with sodium borohydride. Compared with intact melanoidin, the oxidation reduced the pI value and increased the chelating activity, while reduction had the completely opposite effect. Both reactions on melanoidin increased the molecular weight and reduced the E^1%_500nm value.