Analysis of amylodextrin

Analysis of amylodextrins is a necessity for scientists engaged in the above areas of research. This paper presents, discusses and reviews available chromatographic, chemical and spectroscopic methods for the analyses of amylodextrins. There exists a number of reviews (1-3) of carbohydrate analyses to which the reader is referred for further reading and more detailed description. 

Analysis of amylodextrins is of vital importance to the researcher investigating activity mechanisms of carbohydrate degrading enzymes and to the researcher undertaking structural studies of unmodified and modified polysaccharides and the carbohydrate moiety of proteoglycans and glycoproteins. Structural characterization of amylodextrins produced after starch hydrolysis by newly discovered/created carbohydrolases helps in studies regarding their activity patterns and specificity structures of novel polysacharides, etc. 

High pressure liquid chromatography provides rapid, accurate and quantitative analysis of amylodextrins. HPLC is typified by small particle sizes (<25 urn), narrow bore columns, high inlet pressures and short analysis times. 

---