Rapid Quantification of Functional Carbohydrates in Food ProductsReport as inadecuate




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Current research on milk bioactive components,including complex oligosaccharides, stimulated development of novel milk-basedingredients; this in turn sparked the development of methods that aresimultaneously simple and sensitive. Oligosaccharides and glycoproteins presentinteresting health benefits, including antibacterial and antiviral effects,stimulation of the immune system, and participation in the establishment of abalanced gut microbiome ininfants. This work describes the application of a simple and rapid method—TotalCarbohydrate Assay—to the determination of functional carbohydrate content invarious dairy-based functional products. The miniaturization and optimizationof the carbohydrate quantification on microplates afforded good repeatabilityand sensitivity. The optimized method consumed only minimal amounts of reagentsand samples, and carbohydrates weredetected in the range from 0 - 20 μg. Thisassay was successfully applied to determine the content of complicatedoligosaccharide mixtures and N-glycansin dairy-derived products. Several complementary analyticaltechniques were applied to confirm the results. This method is faster and farless expensive than mass spectrometry and it gives a general picture of complexcarbohydrate concentrations for instances in which detailed data are not required as neededfor research in discrete differences among various biological samples. The ability to quantifyglycans in novel food products will provide a unique understanding of thepotential of these novel ingredients for use by the food industry.

KEYWORDS

Carbohydrates; Milk; Colorimetric Method; Microplate; Mass Spectrometry

Cite this paper

Parc, A. , Lee, H. , Chen, K. and Barile, D. 2014 Rapid Quantification of Functional Carbohydrates in Food Products. Food and Nutrition Sciences, 5, 71-78. doi: 10.4236-fns.2014.51010.





Author: Annabelle Le Parc, Hyeyoung Lee, Kevin Chen, Daniela Barile

Source: http://www.scirp.org/



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