Application of Two-dimensional Mapping for an Analysis of Galactosyllactoses in Yogurt.
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- SAITO Tadao
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University
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- TSUJI Tomoya
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University
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- KITAZAWA Haruki
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University
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- KAWAI Yasushi
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University
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- ITOH Takatoshi
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University
書誌事項
- タイトル別名
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- Application of Two-dimensional Mapping
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抄録
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 (galactopyranosylβ1→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.<br>
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 62 (7), 1445-1447, 1998
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681448571008
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- NII論文ID
- 110002691976
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DyaK1cXltFGhurw%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 4538404
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- PubMed
- 9720230
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可