Maltotetraose, a linear tetramer of α-D-glucose, has many potential uses in the food and pharmaceutical industries because of its unique characteristics. A consortium of Nihon Shokuhin Kako Co., Ltd., Kirin Brewery Co., Ltd., Chiyoda Corp. and Yokogawa Electric Corp. has developed a continuous maltotetraose production process which uses an immobilized enzyme bioreactor system. Because maltotetraose syrup is a brand-new saccharide having low sweetness and resistance to retrogradation, it has begun to be used as a property enhancer for various foods, powdering materials, saccharide for dry milk, liquid diets for the sick and a body reinforcement agent for refreshing drinks. In addition to the properties of nutrition and taste, the tertiary property of organism control has been discovered; that is, feeding with a maltotetraose-rich corn syrup inhibits the growth of intestinal putrefactive bacteria such as C. perfringens and Enterobacteriaceae.
Source: Starch (Journal Article)
Maltotetraose
Chromatogram(s) using Benson Polymeric Columns
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.4 ml/min
RI
80 C
20 ul, 30 mg/ml
300 x 7.8 mm
4% Ca
2 – Maltotriose
3 – Maltose
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.4 ml/min
RI
80 C
20 ul, 30 mg/ml
300 x 7.8 mm
4% Ca
2 – DP8
3 – DP7
4 – DP6
5 – DP5
6 – DP4
7 – DP3
8 – Maltose
9 – Glucose
10 – Fructose
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.5 ml/min
RI
80 C
20 ul, 30 mg/ml
300 x 7.8 mm
6% Na
2 – Maltotriose
3 – Maltose
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