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標題: | 高效能液相層析串聯質譜解析糯性玉米澱粉以及糯性米澱粉之α-極限糊精組成 Profiling alpha-limit dextrins from waxy corn and waxy rice starches using HPLC-ESI-MS/MS |
作者: | Meng-Jui Lin 林孟睿 |
指導教授: | 呂廷璋 |
關鍵字: | 糯米澱粉,糯玉米澱粉,豬胰澱粉?,α-極限糊精,HPLC-ESI-MS/MS, waxy rice starch,waxy corn starch,porcine pancreatic α-amylase,α-limit dextrin,HPLC-ESI-MS/MS, |
出版年 : | 2019 |
學位: | 碩士 |
摘要: | α-極限糊精(α-limit dextrin, α-LD)是支鏈澱粉(amylopectin)經由α-澱粉水解酶(α-amylase)水解的產物,是由多種異麥芽寡醣(isomalto-oligosaccharides, IMOS)構成的混合物,代表支鏈澱粉的分支特徵。本研究建立快速分析支鏈澱粉的分支特徵平台。透過豬胰澱粉酶(porcinepancreatic α-amylase, PPA)簡單快速的水解糯性澱粉。經由固相萃取匣(solid phase extraction, SPE)簡單的淨化後,進入高效能液相層析電噴灑質譜儀系統(HPLC-ESI-MS/MS)進行分析,使用HyperCarb管柱進行異麥芽寡醣異構物的分離,藉由此系統同時針對不同聚合度(degree of polymerization)的異麥芽寡醣以及相同聚合度之異麥芽寡醣異構物(isomer)進行結構分析,可以分析到DP2-12的異麥芽寡醣,並可以鑑定DP2-10之異麥芽寡醣異構物結構。結果發現,主要成分:麥芽醣(maltose)的相對含量最高,佔總體百分比50.1-55.1%;次之是63-glucosyl maltotriose (G4-1),佔總體百分比11.0-12.0%;次之是63-maltosyl maltotriose (G5-1),佔總體百分比9.7-11.3%;次之是63-maltosyl maltotetraose (G6-1),佔總體百分比8.1-8.6%;次之是63-glucosyl maltotetraose (G5-2),佔總體百分比5.8-6.4%以及63-(62-glucosyl maltosyl) maltotetraose (G7-1)佔總體百分比3.5-3.8%,此六種異麥芽寡醣結構之比例佔有大於其總百分比之90%(92.4-93.5%)。此外,本研究透過質譜區分單一分支以及帶有兩個分支的α-極限糊精,發現糯米澱粉含有較高比例的雙分支結構,說明糯米澱粉的分支密集程度高於糯性玉米澱粉。透過此分析平台,分析DP8-10的異麥芽寡醣異構物組成比例差異,可以有效鑑別糯性玉米澱粉以及糯性米澱粉。 An alpha-limit dextrins (α-LD) is the remnant of exhaustive hydrolysis of amylopectinby -amylase. The α-LD profile represents the characteristics of the branching regions of amylopectin molecules. In this study, we established a liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI- MS/MS) for determination of isomalto-oligosaccharides (IMOS) in α-LDs from waxy starch digested by porcine pancreatic α-amylase (PPA). The degree of polymerization, DP, of isomalto-oligosaccharide can be directlydetermined by its mass (m/z). The observed DP distribution of waxy corn and waxy rice starches were from DP2 to DP12.In addition, the structure of isomalto-oligosaccharideswerecharacterized by its fragment ions (MS/MS). The result showed that major componants of α-LDs were maltose (50.1-55.1%), 63-glucosyl maltotriose (G4-1, 11.0-12.0%), 63-maltosyl maltotriose (G5-1, 9.7-11.3%), 63-maltosyl maltotetraose (G6-1, 8.1-8.6%), 63-glucosyl maltotetraose (G5-2, 5.8-6.4%) and 63-(62-glucosyl maltosyl) maltotetraose (G7-1, 3.5-3.8%), which composed more than 90% ingredient. Additionally, we found that the α-limit dextrin from waxy rice had higher proportion of double branched structure, which might explained the higher branch density of waxy rice starch than waxy corn starch. Addtionally, this approach can differentiate waxy corn starch and waxy rice starch throught the profile of the α-LD (DP8-10). |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/73473 |
DOI: | 10.6342/NTU201900687 |
全文授權: | 有償授權 |
顯示於系所單位: | 食品科技研究所 |
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