Isomaltose is a disaccharide derived from maltose, which is formed by connecting two glucose monomers through α1,6 glycosidic bonds. It is a dimer of glucose and can be used as a substitute for sucrose which is suitable for diabetic patients and people prone to diabetes. Isomaltose exists in a variety of foods in nature, containing wheat, rice, corn, potatoes,etc., which can be hydrolyzed by the enzyme α-glucosidase in the human digestive system to generate glucose molecules. Therefore, isomaltose is a carbohydrate that can provide energy. Isomaltose has a sweet taste and is often used as a food additive and sweetener. It has anti-crystallization and high-temperature resistance, which improves the texture and maintain the stability of products.
Fig.1 The structure of isomaltose. (Wikipedia)
The method using the amino column as the separation column, acetonitrile as the mobile phase, and differential refraction for detection has become the industry standard for quality control of isomaltooligosaccharides, which is suitable for the determination of isomaltose content in a complex matrix.
The method is suitable for the determination of isomaltooligosaccharides in various foods, with strong method specificity and high accuracy of results.
The method is used to determine the content of isomaltose, and the required equipment is simple and easy to operate.
CE detects active ingredients in isomaltooligosaccharide products, it has the advantages of rapidity, high efficiency, and low operating costs.
Since sugars are non-volatile substances, sugars are derivatized into volatile substances before analysis by this method.
Supercritical fluid is used as the chromatographic mobile phase, and various types of longer chromatographic columns or capillary columns are used as separation columns to analyze sugars at lower temperatures.
Fig.2 Multiple analytical methods of isomaltose. (CD BioGlyco)
Paper Title: Quantification of sugars in wheat flours with an HPAEC-PAD method
Journal: Food Chemistry
Results: The author developed and validated an HPAEC-PAD method for quantifying various sugars (including isomaltose) in wheat flour. The authors optimized the conditions for sample preparation and finally prepared the sample of wheat flour in advance through water solid-liquid extraction and Carrez II protein precipitation. Hamilton RCX- 30 was used as the chromatographic column and the gradient solvent system was used as the mobile phase to carry out quantitative determination of various sugars. The method has been verified to have good recovery and repeatability, and various sugars were separated. Currently, the method has been successfully applied to the quantification of various sugars in wheat flour.
Fig.3 Sugar peaks after treating wheat flour with different extractants. (Pico, et al., 2015)
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