High-performance anion-exchange chromatography with pulsed amperometric detection of linear and branched glucose oligosaccharides

Fine structure characterization of amylopectins from grain amaranth starch

“…In Figure 6, the changes in chain composition as a result of the amylase attack are illustrated on a molar basis and it is seen that the attack gave rise preferentially to certain types of the sub-categories of the B-chains. Thus, chains of intermediate lengths between long and short chains were formed in the range corresponding to shorter B2-chains (at DP [23][24][25][26][27] and longer B1-chains, here designated B1b-chains (DP [18][19][20][21][22]. Similar results were obtained previously with the amylopectins from rice, maize, and potato, which suggests a common mode of cluster interconnection in these samples.…”

“…Branched blocks can be distinguished from linear blocks because the former are eluted from the anion-exchange column before the linear blocks with a similar DP. 26 The carbohydrate content at DP >19 from HPAEC (collected in a single peak by a sharp increase of the sodium acetate gradient) agreed well with that from GPC. From the production of linear dextrins after debranching it was possible to estimate the composition of chains in the branched blocks.…”

Structural characteristics of low-glycemic response rice starch produced by citric acid treatment

“…1b). The small peaks presumably originated from branched products (Ammeraal, Delgado, Tenbarge, & Friedmann, 1991;Shi & Seib, 1992). There are two possible reasons for the observation of small peaks in this study.…”

Quantification of sugars in wheat flours with an HPAEC-PAD method

“…The most common mobile phases found in the literature for analysis of sugars by HPAEC-PAD have been NaOH/Water (Martínez et al, 2005), NaOH/NaAcO/Water (Allosio-Ouarnier et al, 2000;Ammeraal et al, 1991;Weston & Brocklebank, 1999) or NaOH/NaAcO (Ba et al, 2013;Gelders et al, 2003;Koch, Andersson, & Åman, 1998;Kong, Bertoft, Bao, & Corke, 2008;White et al, 2003) in gradient mode. Since mobile phases with a pH higher than 12 (which allows the deprotonation of studied sugars) are needed, sodium hydroxide have been always employed.…”

“…Most publications that analyse these sugars in different cereal matrices with HPAEC-PAD do not study isomaltose (Ammeraal, Delgado, Tenbarge, & Friedman, 1991;Gelders et al, 2003;White, Hudson, & Adamson, 2003), although this is important in human health due to congenital sucrase-isomaltase deficiency (Sander et al, 2005). Isomaltose is naturally present in manuka honey (Weston & Brocklebank, 1999) but also in starch hydrolysis (Ba et al, 2013).…”