抄録
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.
| 本文言語 | English |
|---|---|
| ページ（範囲） | 1445-1447 |
| ページ数 | 3 |
| ジャーナル | Bioscience, Biotechnology and Biochemistry |
| 巻 | 62 |
| 号 | 7 |
| DOI | |
| 出版ステータス | Published - 1998 1月 1 |
ASJC Scopus subject areas
- 分析化学
- バイオテクノロジー
- 生化学
- 応用微生物学とバイオテクノロジー
- 分子生物学
- 有機化学