High-performance anion-exchange chromatography of homogeneous d-gluco-oligosaccharides and -polysaccharides (polymerization degree ⩾ 50) with pulsed amperometric detection

MALDI-MS and HPLC Quantification of Oligosaccharides of Lichenase-Hydrolyzed Water-Soluble β-Glucan from Ten Barley Varieties

“…In general, the sensitivity of PAD decreased rapidly from DP2 to DP6, while, for higher oligosaccharides , the decrease in the sensitivity of PAD was minimal (Timmermans et al, 1994). The behavior of the mixed-linkage oligosaccharides in this study was similar to that of cellodextrins and other maltooligosaccharides reported by Koizumi et al (1989) and van Riel and Olieman (1991). Initially, there was a rapid decline in weight response from glucose (weight response, 1.0) to cellobiose (0.65), but the rate of decline slowed after DP2 (0.4-0.5).…”

MALDI-MS and HPLC Quantification of Oligosaccharides of Lichenase-Hydrolyzed Water-Soluble β-Glucan from Ten Barley Varieties

“…In general, the sensitivity of PAD decreased rapidly from DP2 to DP6, while, for higher oligosaccharides , the decrease in the sensitivity of PAD was minimal (Timmermans et al, 1994). The behavior of the mixed-linkage oligosaccharides in this study was similar to that of cellodextrins and other maltooligosaccharides reported by Koizumi et al (1989) and van Riel and Olieman (1991). Initially, there was a rapid decline in weight response from glucose (weight response, 1.0) to cellobiose (0.65), but the rate of decline slowed after DP2 (0.4-0.5).…”

A Novel Approach for the Quantitation of Carbohydrates in Mash, Wort, and Beer with RP-HPLC Using 1-Naphthylamine for Precolumn Derivatization

“…Isomaltose ( 6 ) eluted earlier than maltose ( 4 ), indicating that the glycosidic bond position influences retention properties. Constitutional isomers can also be separated by HPAEC . Thus, maltotriose and isomaltose were not completely separated.…”

Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent

“…Robyt (1989) showed that α-amylase from B. amyloliquifaciens preferentially produced a higher weight percentages of G 3 and G 6 from amylose, whereas mineral acid to the same extent of hydrolysis gave G 2 and G 3 in almost equal weight percentages and G 4 through G 7 in ever declining percentages. The response of the pulsed amperometric detector to equal weights of maltooligoaccharides from G 2 to G 6 declined steadily to a total of 20% (Koizumi et al 1989). Decreases in concentrations of G 4 and G 5 as compared to G 3 seen in Fig.…”

MALDI-MS and HPLC Quantification of Oligosaccharides of Lichenase-Hydrolyzed Water-Soluble β-Glucan from Ten Barley Varieties

“…In general, the sensitivity of PAD decreased rapidly from DP2 to DP6, while, for higher oligosaccharides , the decrease in the sensitivity of PAD was minimal (Timmermans et al, 1994). The behavior of the mixed-linkage oligosaccharides in this study was similar to that of cellodextrins and other maltooligosaccharides reported by Koizumi et al (1989) and van Riel and Olieman (1991). Initially, there was a rapid decline in weight response from glucose (weight response, 1.0) to cellobiose (0.65), but the rate of decline slowed after DP2 (0.4-0.5).…”

A Novel Approach for the Quantitation of Carbohydrates in Mash, Wort, and Beer with RP-HPLC Using 1-Naphthylamine for Precolumn Derivatization

“…Isomaltose ( 6 ) eluted earlier than maltose ( 4 ), indicating that the glycosidic bond position influences retention properties. Constitutional isomers can also be separated by HPAEC . Thus, maltotriose and isomaltose were not completely separated.…”

Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent

“…Robyt (1989) showed that α-amylase from B. amyloliquifaciens preferentially produced a higher weight percentages of G 3 and G 6 from amylose, whereas mineral acid to the same extent of hydrolysis gave G 2 and G 3 in almost equal weight percentages and G 4 through G 7 in ever declining percentages. The response of the pulsed amperometric detector to equal weights of maltooligoaccharides from G 2 to G 6 declined steadily to a total of 20% (Koizumi et al 1989). Decreases in concentrations of G 4 and G 5 as compared to G 3 seen in Fig.…”

MALDI-MS and HPLC Quantification of Oligosaccharides of Lichenase-Hydrolyzed Water-Soluble β-Glucan from Ten Barley Varieties

“…In general, the sensitivity of PAD decreased rapidly from DP2 to DP6, while, for higher oligosaccharides , the decrease in the sensitivity of PAD was minimal (Timmermans et al, 1994). The behavior of the mixed-linkage oligosaccharides in this study was similar to that of cellodextrins and other maltooligosaccharides reported by Koizumi et al (1989) and van Riel and Olieman (1991). Initially, there was a rapid decline in weight response from glucose (weight response, 1.0) to cellobiose (0.65), but the rate of decline slowed after DP2 (0.4-0.5).…”

A Novel Approach for the Quantitation of Carbohydrates in Mash, Wort, and Beer with RP-HPLC Using 1-Naphthylamine for Precolumn Derivatization

“…Isomaltose ( 6 ) eluted earlier than maltose ( 4 ), indicating that the glycosidic bond position influences retention properties. Constitutional isomers can also be separated by HPAEC . Thus, maltotriose and isomaltose were not completely separated.…”

Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent

“…Robyt (1989) showed that α-amylase from B. amyloliquifaciens preferentially produced a higher weight percentages of G 3 and G 6 from amylose, whereas mineral acid to the same extent of hydrolysis gave G 2 and G 3 in almost equal weight percentages and G 4 through G 7 in ever declining percentages. The response of the pulsed amperometric detector to equal weights of maltooligoaccharides from G 2 to G 6 declined steadily to a total of 20% (Koizumi et al 1989). Decreases in concentrations of G 4 and G 5 as compared to G 3 seen in Fig.…”