To quantify the melanoidins with respect to the molecular size domains in thin and thick juice , how can I obtain melanoidin standards to use in chromatography? How correct could it be to use pullulans? Is that possible to synthesize a defined melanoidin?
Dear Mr. Gharib-Bibalan
Thanks for your answer. I have seen similar methods for preparing synthetic melanoidins in different articles, but there are some differences between all. For example , temperature of the thermal treatment shows difference. You suggest 95 C, but is that necessary to provide the temperature in an evaporation system of a beet sugar factory to obtain the similar melanoidins synthetically, produced in a sugar beet factory? We reach up to 130 oC temperature in process. What do you think about this?
kind regards
- Badges
- Science topic
- Similar topics
- Medicine
- Nutrition and Dietetics
- Nutritional Medicine
- Food Science