title: Enzymatic degradation and electrospray tandem mass spectrometry as tools for determining the structure of cationic starches prepared by wet and dry methods.
abstract: 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.
authors.affiliation: TU Braunschweig, Institut für Lebensmittelchemie, Schleinitzstr 20, D-38106 Braunschweig, Germany.
authors.forename: Wiebke
authors.initials: W
authors.lastname: Tüting
authors.forename: Kerstin
authors.initials: K
authors.lastname: Wegemann
authors.forename: Petra
authors.initials: P
authors.lastname: Mischnick
mesh_terms: D000681:Amylases / Q000378:metabolism*; D002236:Carbohydrate Conformation; D002412:Cations / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D015394:Molecular Structure; D009844:Oligosaccharides / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D021241:Spectrometry, Mass, Electrospray Ionization; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism*; D013329:Structure-Activity Relationship
chemical_list: D002412:Cations; D009844:Oligosaccharides; D013213:Starch; D000681:Amylases