The Maillard mechanism frequently gives numerous varieties of food a distinctive flavor and visually appealing hue. The Maillard reaction (MR) is additionally referred to as the non-enzymatic glycosylation, and MR contain a variety of chemical compounds, including precursors for the brown hue generated in the Maillard reaction and compounds that eventually form melanoidins, which are brown that develop into dark-colored hue nitrogenous polymer molecules. Melanoidin polymer was synthesized by integrating L-glutamine and D-fructose and then scorching the resulting mixture at 130 °C for 20 minutes. Additionally, dialysis was conducted to eliminate low molecular weight fractions. The utilization of Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) for profiling melanoidin polymers was expanding. On the other hand, the FT-MIR methodology reinforced the preliminary melanoidin structural diagnosis. This particular type of melanoidin does not exhibit discernible stretching vibrations of the NH3 band in the 3000 cm–1 region. There are no discernible carboxyl or carbonyl groups at the wavenumber of 1760 cm–1. In the structural makeup of glutamine-fructose melanoidin, the functional groups encompass the O-H, C-H, amide I, II, and III, and C-O groups. Following being isolated from the glutamine-fructose model system, melanoidin demonstrated a potent chelating tendency for copper (Cu+2) ions. A satisfactory chelating affinity for copper (II) ions could be seen in melanoidin which was derived from the glutamine-fructose model system. In the Ames test, the fructose-glutamine mixture indicated no toxicity even when tested at extremely high dosages.
Ghassan Faisal Faisal Mohsin (Mon,) studied this question.