Mathematical Discretization of Size-Exclusion Chromatograms Applied to Commercial Corn Maltodextrins

Abstract

Discretization of a size-exclusion chromatography (SEC) chromatogram is shown here to be an important calculation for characterizing the distribution of a polydisperse polymer, especially when the polydispersity is large. Commercial poly-glucose maltodextrins are known to have such a polydispersity. A mathematical discretization method with Gaussian peaks centered on each individual degree of polymerization is proposed and is performed on the entire SEC chromatogram for three different grades of corn maltodextrins. Because SEC and high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) are based on different separation mechanisms, they can be considered orthogonal techniques, and HPAEC-PAD was therefore used to validate the SEC discretization procedure. Because this validation proved satisfactory for all commercially available oligomers, the discretization is extended to all of their SEC chromatograms. Comparing the number-average molar weight and the weight-average molar weight before and after the mathematical discretization verifies that such a mathematical treatment does not denaturate the chromatogram. This approach tentatively leads to a more exhaustive characterization of a broadly polydisperse sample, such as maltodextrins, than was previously available, as it (i) gets rid of the apparent, chemically irrelevant, continuous molar weight distribution obtained by raw SEC and (ii) addresses the current detection and quantitation limits of the HPAEC-PAD technique without any sample treatment.

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

“…Mn corresponds to the number average molecular weight and Mw corresponds to the weight average molecular weight; boths were experimentally measured by SEC (n = 3). The molecular weight distributions of maltodextrins DE-6, 12 and 19 are in agreement with the values found in the literature (Avaltroni et al, 2004;Bouquerand et al, 2008;Chronakis, 1998;Descamps, Palzer, Roos, & Fitzpatrick, 2013;Dokic et al, 1998;Normand, Alvatroni, & Bouquerand, 2006;Roos and Karel, 1991;van Sleeuwen, Zhang, Normand, & Rutger, 2012;Wang & Wang, 2000).…”

Moisture Stability of Maltodextrin-Based Delivery Systems

“…The volume average particle size diameter D [4,3] of the blank spray-dried powder was 47.2 μm. A typical perfume mixture of ten components with a minimum logP of 2.5 was used as model for apolar perfume encapsulation.…”

Using Low-Field NMR To Infer the Physical Properties of Glassy Oligosaccharide/Water Mixtures

“…5 The values of DP n are 7, 9.7, and 46 for our 19DE, 10DE, and 2DE oligosaccharide samples, respectively. 7 Combining eqs 3 and 4 and using the experimental values of A 1 and A 2 , k 1 and k 2 can be calculated. These constants are directly linked to the energy absorbed by protons during the excitation (as suggested by eq 3).…”

“…The measurement temperature was 27 °C. Oligosaccharide samples with three different molecular weights (2DE, 10DE, and 19DE) 5,7 were used. Samples were prepared by mixing oligosaccharide with deionized water for 3 min in a coffee grinder.…”

“…The oligosaccharide samples used in this study have already been characterized extensively. [5][6][7] The demagnetization of the oli- gosaccharide protons depends on several parameters, all related to the physical state of the molecule. Recently, it has been shown that the hydrogen-bonding properties of oligosaccharides depend on the molecular weight distribution 5,7 and rigidity 6 (characterized by a persistence length).…”