Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

Tadao Saito, Tomoya Tsuji, Haruki Kitazawa, Yasushi Kawai, Takatoshi Itoh

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt.

Original languageEnglish
Pages (from-to)1445-1447
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume62
Issue number7
DOIs
Publication statusPublished - 1998 Jan 1

Keywords

  • Galactosyllactose
  • HPLC
  • Pyridylamination
  • Two-dimensional mapping

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biotechnology
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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