Viscosity of Melanoidins Formed by Oxidative Browning

Abstract

To demonstrate the validity of an equation, E=k1 Mα1 (E:1%1cm E450, absorbance of 1 % solution in 1 cm path at 450 nm, M: molecular weight, k1, α1: constant), intrinsic viscosity of the color components of melanoidin from a glycine-, diglycine- or triglycine-xylose system and of the color components of shoyu, separated selectively by utilizing their change of elution position on DEAE-cellulose chromatography during oxidative browning, has been investigated in connection with their color intensity or molecular weight.The intrinsic viscosity increased with an increase of molecular weight of the color components from each of melanoidins. The Staudinger’s equation, [η]=k2Mα2, was observed to fit the relationship between the intrinsic viscosity([η]) and molecular weight of color component from each of melanoidins. On the other hand, an experimental equation, E=k3[η]α3 was obtained from a linear relationship between logarithmic intrinsic viscosity and logE of color components from each of melanoidins. The last ...