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Quantification of Food Polysaccharides by means of NMR

Reference work entry

Abstract

Quantitative NMR has become a well-recognized and widely applied analytical tool for the quantification of very diverse classes of compounds in a large variety of samples. The advantages of quantitative NMR upon chromatography are (i) it requires almost no preparation time allowing high-throughput quantification; (ii) it is independent of chemical nature of compound of interest or the matrix in which it should be determined, therefore minimal or no sample preparation or derivatization is needed; and (iii) it is a primary ratio quantification method and therefore does not need reference compounds for quantification. Over decades, NMR has been used for the structural characterization of polysaccharides from different origin. Only the past 15 years, publications are available in which NMR is applied for the quantification of polysaccharides. This chapter shows an overview of liquid 1D and 2D methods used to determine the amount of polysaccharides in food-related samples or to quantify characteristics such as degree of polymerization and substitution degrees. These examples confirmed the versatility, robustness, and straightforwardness of qNMR as analytical tool for polysaccharide quantification.

Keywords

Polysaccharides qNMR qHSQC Quantification Cell wall polysaccharides Glycans pectins Cellulose Arabinoxylans Glucans Mannuronans Degree of substitution Degree of polymerization 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.DSM Biotechnology Center Alexander Flemminglaan 1DelftThe Netherlands

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