Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 491893
Title Quantitative NMR assessment of polysaccharides in complex food matrices
Author(s) Velzen, E.J.J. van; Dauwan, S.; Roo, N. de; Grün, C.H.; Westphal, Y.; Duynhoven, J.P.M. van
Source In: Magnetic Resonance in Food Science: Defining food by magnetic resonance / Capozzi, F., Laghi, L., Belton, P.S., Royal Society of Chemistry - ISBN 9781782620310 - p. 39 - 48.
DOI https://doi.org/10.1039/9781782622741-00039
Department(s) Food Chemistry
Biophysics
VLAG
Publication type Peer reviewed book chapter
Publication year 2015
Abstract Polysaccharides are a critical component of many food stuffs owing to their stable rheological properties. Food polysaccharides show great structural diversity. These characteristics, together with strong matrix interactions, complicate the quantitative assessment of polysaccharides in complex product formulations. Most current analytical approaches rely on qualitative identification of polysaccharides and quantification based on monosaccharide analysis. NMR for example has typically been applied for qualitative purposes but recently progress has been made in semi-quantification. However employing this technique for the absolute quantitative assessment polysaccharides is less straightforward. This is primarily due to broadened and overlapping lineshapes, which compromise NMR signal integration. In this chapter the authors describe the hybrid NMR approach that they have developed in response to this problem for quantifying polysaccharides in food products. They demonstrate that through combining information on identified polysaccharides and monosaccharide composition it is possible to achieve absolute quantification of polysaccharides in full product formulations in the w/w% range with 10% precision.
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