Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt.
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 (galactopyranosyl beta 1-->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.
Saito
T
T
Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan. tsaito@bios.tohoku.ac.jp
Tsuji
T
T
Kitazawa
H
H
Kawai
Y
Y
Itoh
T
T
D000631:Aminopyridines; D002240:Carbohydrate Sequence; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002852:Chromatography, Ion Exchange; D005947:Glucose / Q000032:analysis; D007534:Isomaltose / Q000032:analysis; D008970:Molecular Weight; D014312:Trisaccharides / Q000032:analysis*; D015014:Yogurt / Q000032:analysis*
D000631:Aminopyridines; D014312:Trisaccharides; C045441:isomaltotriose; D007534:Isomaltose; D005947:Glucose; C032439:alpha-aminopyridine