Analysis of Branching Degree of Starch with MALDI-TOF MS

User Benefits

- Simple and quick sample preparation analysis - The MALDI-MS enables uncomplicated interpretation of the branching degree and chain length of starch - The method enables high throughput

Introduction

Starch is widely used in the food industry as a thickener, emulsion stabilizer or to increase storability, just to name the most common applications. But its use is not limited to food production but also in textile, paper, pharmaceutical, and packing industries. Its use as a plasma volume expander turns starch even to a relevant analyte in doping control. Starch contains 20–30% amylose and 70–80% amylopectin. Amylose and amylopectin are polysaccharides composed of α-D-glucopyranosyl units. Amylose has a linear structure that is linked via α-1,4 glycosidic compounds. Amylopectin has a branched structure with α-1,4 glycosidic compounds. The branch points are linked with α-1,6-glycosidic linkages. To adapt the properties of the starch, a wide variety of modifications are carried out, often using derivatization. Enzymatic digestion is carried out for the analysis of the products. The enzyme isoamylase cleaves the α-1,6-glycosidic bonds. This leads to the debranching of starch. The chain length distribution of the debranched starch is usually determined using gel permeation chromatography (GPC). The Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI TOF MS) is an alternative measurement method. The MALDI-8020 analysis system offers simple and quick analysis with structural information to analyze the chain length distribution of starch.

27 de septiembre de 2024 GMT