Food Colorant Identification, Isolation and Characterization of High Molecular Weight Brown Colorant of Maple Sirup

Limit-peptide pigments of approximately 7800 and 1500 molecular weight were isolated from a humidified insulin-glucose-U-14C reaction system. Gel chromatographic analysis of the intact model system and analyses of the amino acid and carbohydrate compositions of the limit-peptide pigments indicated cross-linking between peptide chains. This cross-linking was associated with extensive condensation of sugar residues, some of which have already reacted with amine groups on the protein, into aggregates of up to 31 residues. These results give credence to the hypothesis that extensive carbohydrate condensation is required for the formation of brown chromophores [Hurd, C.

Section: Resultsmentioning

confidence: 92%

Isolation and characterization of pigments from protein-carbonyl browning systems. Models for two insulin-glucose pigments

Clark¹,

Tannenbaum²

1974

“…Definitive research on the later steps of the browning reaction has been hindered by difficulties in purification of the pigments (Binkley, 1960a,b;Stinson and Willits, 1965) and by the fact that the color may result from more than one chromophore (Liggett and Deitz, 1954). The present paper introduces a new approach to solubilization, isolation, and purification of pigments and pigment-containing cross-links from a humidified protein-sugar browning reaction system.…”

Section: Colorsmentioning

confidence: 99%

Isolation and characterization of pigments from protein-carbonyl browning systems. Isolation, purification, and properties

Clark¹,

Tannenbaum²

1970

A method is described for the isolation and purification of protein-bound, brown pigments formed in protein-carbonyl browning reactions. The procedures include isoelectric washing of the protein, hydrolysis with proteolytic enzymes, and chromatographic purification by gel filtration and ion exchange chromatography. Some characteristics of the purified pigments are presented. Rahway, N.J.Preparation of Reaction System. The milk powder was

“…Previous work from this laboratory has shown that the alkaline degradation of simple sugars present in maple sap may be responsible for development of color and flavor during the evaporation process (Naghski and Willits, 1957;Stinson and Willits, 1965). Sucrose is the predominant component of maple sap and sirup, but other sugars are present in trace amounts.…”

mentioning

confidence: 99%

Quebrachitol--a new component of maple sap and sirup

Stinson¹,

Dooley²,

Purcell³

et al. 1967