Separation and NMR structural characterisation of singly branched α-dextrins which differ in the location of the branch point

被引：37

作者：

Jodelet, A ^{[1
]}

Rigby, NM ^{[1
]}

Colquhoun, IJ ^{[1
]}

机构：

[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England

来源：

CARBOHYDRATE RESEARCH | 1998年 / 312卷 / 03期

基金：

英国生物技术与生命科学研究理事会;

关键词：

alpha-dextrins; structure and NMR; dextrins; branched; malto-oligosaccharides; alpha-amylase; limit dextrins; amylopectin;

D O I：

10.1016/S0008-6215(98)00241-9

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：

A series of singly branched a-dextrins with dp greater than or equal to 5 was prepared by treating amylopectin with an alpha-amylase (Termamyl) and then with beta-amylase. The dextrins were separated by gel filtration chromatography and the composition of the fractions was checked by HPAEC. Each fraction gave essentially a single peak by HPAEC but NMR spectroscopy indicated that only the fraction corresponding to dp5 consisted of one compound. The fractions corresponding to dp6, 7 and 8 were found to be mixtures of isomers. Three isomers of dp6 were separated by reversed phase HPLC and were characterised by NMR spectroscopy. The isomers were identified as 6(2)-alpha-maltotriosyl-maltotriose, 6(3)-alpha-maltosyl-maltotetraose and 6(2)-alpha-maltosyl-maltotetraose. H-1 and C-13 NMR parameters of these compounds and of dp5, 6(2)-alpha-maltosyl-maltotriose, are discussed in relation to the linkage pattern of the different glucose units and compared with similar parameters in the linear maltodextrins. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：139 / 151

页数：13

共 27 条

[1] ACTION PATTERN OF HUMAN SALIVARY ALPHA-AMYLASE IN VICINITY OF BRANCH POINTS OF AMYLOPECTIN [J].