Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods
Cationic starches from various semi-technical processes (slurry, paste, dry and extrusion) were investigated by ESIMS and ESIMS 2 after enzymatic degradation with α-amylase and subsequent amyloglucosidase digestion. Cationic starches from various semi-technical processes, two ‘wet’ (slurry and paste...
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| Veröffentlicht in: | Carbohydrate research 2004-02, Vol.339 (3), p.637-648 |
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| creator | Tüting, Wiebke Wegemann, Kerstin Mischnick, Petra |
| description | Cationic starches from various semi-technical processes (slurry, paste, dry and extrusion) were investigated by ESIMS and ESIMS
2 after enzymatic degradation with α-amylase and subsequent amyloglucosidase digestion.
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 (ESIMS
2) after enzymatic degradation with α-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. |
| doi_str_mv | 10.1016/j.carres.2003.12.012 |
| format | Article |
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2 after enzymatic degradation with α-amylase and subsequent amyloglucosidase digestion.
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 (ESIMS
2) after enzymatic degradation with α-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.</description><subject>Amylases - metabolism</subject><subject>Carbohydrate Conformation</subject><subject>carbohydrate structure</subject><subject>Cationic starch derivatives</subject><subject>Cations - chemistry</subject><subject>Electrospray ionisation mass spectrometry</subject><subject>Enzymatic degradation</subject><subject>enzymatic hydrolysis</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrolysis</subject><subject>Molecular Structure</subject><subject>Oligosaccharides - analysis</subject><subject>Oligosaccharides - chemistry</subject><subject>Oligosaccharides - metabolism</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>starch</subject><subject>Starch - chemistry</subject><subject>Starch - isolation & purification</subject><subject>Starch - metabolism</subject><subject>Structure-Activity Relationship</subject><subject>Substituent distribution</subject><subject>Tandem mass spectrometry</subject><issn>0008-6215</issn><issn>1873-426X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kcuO1DAQRS0EYpqGP0DgFbsEP_LcIKHRMCCNxAJGYmc5dqXbrSQOZQcUfoWfHU-nJXas_Li3Ttl1CXnNWc4Zr96fcqMRIeSCMZlzkTMunpAdb2qZFaL68ZTsGGNNVgleXpEXIZzSkVV19Zxc8ZJxWTC-I39vpj_rqKMz1MIBtU1bP1E9WQoDmIg-zKhXGtMNjHTUIdAwn4URIq5UBxq9HwLtPSZEBBzd5KYDjUegIeJi4oJAfU_NGZ0ahajRHCHQGWHWCJZ2K_0N8dzVJmYiH70NL8mzXg8BXl3WPbn_dPP9-nN29_X2y_XHu8zIpoiZBW5KJpmU2koty1J2dVsXvGts04OuqqYUtq7aqugY6EbwlnV9LTqr26ZLktyTdxt3Rv9zgRDV6IKBYdAT-CWomteyLblIxmIzmjSWgNCrGd2ocVWcqcdQ1EltoajHUBQXip3L3lz4SzeC_Vd0SSEZ3m6GXnulD-iCuv8mksBYmwzpc3vyYXNAmsMvB6iCcTAZsA5TGMp69_83PABHdazY</recordid><startdate>20040225</startdate><enddate>20040225</enddate><creator>Tüting, Wiebke</creator><creator>Wegemann, Kerstin</creator><creator>Mischnick, Petra</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040225</creationdate><title>Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods</title><author>Tüting, Wiebke ; 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2 after enzymatic degradation with α-amylase and subsequent amyloglucosidase digestion.
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 (ESIMS
2) after enzymatic degradation with α-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.</abstract><cop>Netherlands</cop><pub>Elsevier Ltd</pub><pmid>15013401</pmid><doi>10.1016/j.carres.2003.12.012</doi><tpages>12</tpages></addata></record> |
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| ispartof | Carbohydrate research, 2004-02, Vol.339 (3), p.637-648 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Amylases - metabolism Carbohydrate Conformation carbohydrate structure Cationic starch derivatives Cations - chemistry Electrospray ionisation mass spectrometry Enzymatic degradation enzymatic hydrolysis Hydrogen-Ion Concentration Hydrolysis Molecular Structure Oligosaccharides - analysis Oligosaccharides - chemistry Oligosaccharides - metabolism Spectrometry, Mass, Electrospray Ionization starch Starch - chemistry Starch - isolation & purification Starch - metabolism Structure-Activity Relationship Substituent distribution Tandem mass spectrometry |
| title | Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods |
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