Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds. It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds. It is the shortest chain oligosaccharide that can be classified as maltodextrin.
Source: Wikipedia
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
90 C
20 ul, 30 mg/ml
300 x 7.8 mm
6% Ca
2 – Maltose
3 – Lactulose
4 – Glucose
5 – Fructose
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
6% Ca
2 – Maltose
3 – Lactulose
4 – Glucose
5 – Xylose
6 – Arabinose
7 – Ribitol
8 – Arabitol
9 – Xylitol
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
6% Ca
2 – Trehalose
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.4 ml/min
RI
Ambient
20 ul, 30 mg/ml
300 x 7.8 mm
6% H
2 – Maltose
3 – Glucose
4 – Fructose
5 – Glycerol
6 – Acetic Acid
7 – Methanol
8 – Ethanol
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
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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