Chemical and microbial decolorization of molasses-derived melandoidin

Authors

  • Ernesto J. Del Rosario Institute of Chemistry and National Institutes of Biotechnology and Applied Microbiology, University of the Philippines Los Baños, College, Laguna

DOI:

https://doi.org/10.26534/kimika.v9i1.65-72

Keywords:

decolorization, melanoidin, distillery effluent

Abstract

Melanoidin, which results from the Maillard reaction between sugars and amines upon heating, has a complex polymeric structure whose molecular size is affected by pH and temperature. Chemical methods of decolorizing molasses-derived melanoidin include flocculation using either inorganic or organic compounds while microbial decolorization methods involve either enzymes or bio-flocculants. The present paper reviews relevant research work on the chemical and microbial methods of decolorizing molasses-derived melanoidin with emphasis on alcohol distillery effluent.

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Published

1993-05-01

How to Cite

Del Rosario, E. J. (1993). Chemical and microbial decolorization of molasses-derived melandoidin. KIMIKA, 9(1), 65–72. https://doi.org/10.26534/kimika.v9i1.65-72

Issue

Vol. 9 (1993)

Section

Review Articles

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