Sequencing analysis of β-glucan from highland barley with high performance anion exchange chromatography coupled to quadrupole time–of–flight mass spectrometry

Authors
Rong, Yinxiu
Xu, Naiyu
Xie, Bingying
Hao, Jie
Yi, Lin
Cheng, Ruomei
Li, Duxin
Linhardt, Robert J.
Zhang, Zhenqing
ORCID
https://orcid.org/0000-0003-2219-5833
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Other Contributors
Issue Date
2017-12-01
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Degree
Terms of Use
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Full Citation
Sequencing analysis of β-glucan from highland barley with high performance anion exchange chromatography coupled to quadrupole time–of–flight mass spectrometry, Y. Rong, N. Xu, R. Cheng, B. Xie, J. Hao, L. Yi, D. Li, R. J. Linhardt, Z. Zhang, Food Hydrocolloids, 73, 235-242, 2017.
Abstract
Highland barley is one of the hull-less barleys that contains high amounts of β-glucan. A detailed sequence analysis is needed to support the application of the β-glucan from highland barley. The β-conformation and 1 → 3/1 → 4 linkages were confirmed using nuclear magnetic resonance (NMR) spectroscopy. Monosaccharide analysis was accomplished with high-performance anion exchange chromatography (HPAEC) coupled to pulsed amperometric detection (PAD) and showed that glucose (G) was the dominant sugar component of this β-glucan. HPAEC-PAD was applied with on-line electrospray ion - to quadrupole time – of – flight mass spectrometry (Q/TOF-MS) to sequence oligosaccharides enzymatically derived from this β-glucan. More than 20 oligosaccharides were observed in the partially digested β-glucan mixture and their degree of polymerization (dp), confirmed by MS analysis, ranged from dp 2 to dp 20. The sequences of oligosaccharide dp2 – dp7 in the digested product mixture were unambiguously determined with MS/MS. Based on the sequence analysis of these oligosaccharides, G1→3G1→4G and G1→3G1→4G1→4G were determined to be the major repeating blocks of this β-glucan, and they were interspersed with homogeneous 1 → 4 linked domains with different lengths. The ratio of 1 → 3 and 1 → 4 linkages in the β-glucan was approximately 1:3.
Description
Food Hydrocolloids, 73, 235-242
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Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Food Hydrocolloids
https://harc.rpi.edu/
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https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodhyd.2017.07.006