Publication

Separation of functionalized dextrins by reversed-phase high-performance liquid chromatography

Albert Renken
1991
Journal Articles

Abstract

Functionalized linear dextrins were sepd. on a preparative scale by HPLC on RP-18 phases with water as the eluent. These dextrins were obtained by the transfer of a-cyclodextrin to glucosides by means of a cyclodextrin-glycosyltransferase of Klebsiella pneumoniae M5 aI. Product recovery was readily achieved owing to the simple eluent used. [on SciFinder (R)]

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Albert Renken
1991
Journal Articles

Abstract

Official source

Related concepts (15)

High-performance liquid chromatography

High-performance liquid chromatography (HPLC), formerly referred to as high-pressure liquid chromatography, is a technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. It relies on pumps to pass a pressurized liquid solvent containing the sample mixture through a column filled with a solid adsorbent material. Each component in the sample interacts slightly differently with the adsorbent material, causing different flow rates for the different components and leading to the separation of the components as they flow out of the column.

Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.

Amylopectin

Amylopectin ˌæmᵻloʊˈpɛktᵻn is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amyloplasts. To generate energy, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin, to initiate the hydrolyzation of starch.

Related publications (1)

Separation of functionalized dextrins by reversed-phase high-performance liquid chromatography

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The production of alpha-cyclodextrin by enzymatic degradation of starch