Comparative studies of malto- and isomalto-oligosaccharides and their corresponding alditols

Schmidt, Finn; Enevoldsen, Bent Stig

doi:10.1016/s0008-6215(00)84480-8

Cited by 13 publications

(1 citation statement)

References 11 publications

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“…Although neither group provided specific evidence supporting this conclusion, our results suggest that composition, and linkage position and anomericity contribute to hydrodynamic volume. Schmidt and Enevoldsen [31] determined hydrodynamic volumes of two relevant oligosaccharides, comparing the sizes of malto (a-1,4-glucose) and isomalto (a-1,6-glucose) polymers. The isomaltooligosaccharides were larger than the maltooligosaccharides over all polymer lengths tested.…”

Section: Discussionmentioning

confidence: 99%

Effect of monosaccharide composition, glycosidic linkage position and anomericity on the electrophoretic mobility of labeled oligosaccharides

Masuoka

Hazen

2006

Electrophoresis

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Fluorophore-assisted carbohydrate electrophoresis (FACE) is useful for separation and characterization of oligosaccharides from various sources and for comparing several samples at once. While characterizing fungal surface glycans by FACE we observed that samples and standards of the same mass did not comigrate as expected. Subsequent experiments showed that the samples did not contain contaminating sugars. Therefore, our observation suggested that glycan electrophoretic mobility is affected by factors in addition to molecular mass. This work assesses the contribution of monosaccharide composition, linkage position, and linkage anomericity to glycan mobility. Commercially available (and synthesized when available) bioses of known composition were derivatized with a charged fluorophore, and electrophoretic mobilities compared in a slab gel format. The results indicate that all three parameters mentioned above affect observed migration. Further, no migration patterns emerged to suggest a set of rules for assigning band identity based on mobility alone. These results emphasize the importance of including known, matched, standards to facilitate interpretation of FACE data.

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Section: Discussionmentioning

confidence: 99%

Effect of monosaccharide composition, glycosidic linkage position and anomericity on the electrophoretic mobility of labeled oligosaccharides

Masuoka

Hazen

2006

Electrophoresis

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The Behaviour and Identification of a Range of Starch and Starch‐Related Oligosaccharides Series on Gel Permeation Chromatography as a Function of Their Molecular Shapes

1988

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The elution behaviour on gel permeation chromatography of a wide range of oligosaccharides which differ in glycosidic linkage has been investigated using a high resolution column of Bio-Gel P2 (-400 mesh). The elution behaviour could be explained on size exclusion mechanisms resulting from the secondary and tertiary structures of oligosaccharides brought about by the nature of the glycosidic linkages concerned. The various series of oligosaccharides followed an order in which starch-derived materials were more included in the gel than oligosaccharides derived from other polysaccharides. The overall order was cyclomalto-

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Beitrag zur Analytik von St�rkehydrolysaten

Schweizer

Reimann

1982

Z Lebensm Unters Forch

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Comparative studies of malto- and isomalto-oligosaccharides and their corresponding alditols

Cited by 13 publications

References 11 publications

Effect of monosaccharide composition, glycosidic linkage position and anomericity on the electrophoretic mobility of labeled oligosaccharides

Effect of monosaccharide composition, glycosidic linkage position and anomericity on the electrophoretic mobility of labeled oligosaccharides

The Behaviour and Identification of a Range of Starch and Starch‐Related Oligosaccharides Series on Gel Permeation Chromatography as a Function of Their Molecular Shapes

Beitrag zur Analytik von St�rkehydrolysaten

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