Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods

被引：29

作者：

Tüting, W ^{[1
]}

Wagemann, K ^{[1
]}

Mischnick, P ^{[1
]}

机构：

[1] TU Braunschweig, Inst Lebensmittelchem, D-38106 Braunschweig, Germany

来源：

CARBOHYDRATE RESEARCH | 2004年 / 339卷 / 03期

关键词：

cationic starch derivatives; enzymatic degradation; electrospray ionisation mass spectrometry; tandem mass spectrometry; substituent distribution;

D O I：

10.1016/j.carres.2003.12.012

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Cationic starches from various semi-technical processes, two 'wet' (slurry and paste modification) and two 'dry' procedures (dry modification and extrusion), each type in a DS range from 0.03 to 0.1, were investigated by electrospray ionisation mass spectrometry (ESIMS) and tandem mass spectrometry (ESIMS2) after enzymatic degradation with alpha-amylase and subsequent glucoamylase digestion. For comparison, chemically derived cationic oligosaccharides were also analysed by ESIMS. The cationisation pattern in the glucosyl units was analysed by GLC after methanolysis, permethylation and Hofmann elimination. Results from ESIMS are discussed and interpreted with respect to enzyme susceptibility, monomer composition and physical properties of the different types of cationic starches. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：637 / 648

页数：12

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