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, 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.
Tüting
Wiebke
W
TU Braunschweig, Institut für Lebensmittelchemie, Schleinitzstr 20, D-38106 Braunschweig, Germany.
Wegemann
Kerstin
K
Mischnick
Petra
P
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
D002412:Cations; D009844:Oligosaccharides; D013213:Starch; D000681:Amylases