Some Possible Evidences for an Alteration in the Actin-Myosin Interaction in Stored Muscle |
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| Authors: | Nobuhiko Arakawa Choten Inagaki Tomiko Kitamura Sumiko Fujiki Masao Fujimaki |
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| Affiliation: | 1. Department of Food and Nutrition, Ochanomizu University, Tokyo;2. Department of Agricultural Chemistry, The University of Tokyo, Tokyo |
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| Abstract: | A two-dimensional mapping analysis was performed by HPLC for 4 kinds of standard galactosyllactoses (GLs, trisaccharide) which were assumed to be produced from lactose (galactopyranosylβ1→4 glucopyranose) in yogurt during the fermentation of lactic acid bacteria. After the pyridylamination of GLs, they were analyzed by HPLC in the reverse-phase (RP) and anion-exchange (AE) modes. The retention times of each peak obtained were converted to glucose units (GU) in RP mode for the pyridylaminated isomaltooligosaccharides (G1-3) and to relative retention time (RRT) in AE mode against pyridylaminated-isomaltotriose, and then the address data [GU, RRT] were plotted on a graph. This two-dimensional mapping method was found useful for a rapid qualitative evaluation of the chemical structure of trisaccharides formed in yogurt. |
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| Keywords: | galactosyllactose HPLC two-dimensional mapping pyridylamination |
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