Application of two-dimensional mapping for an analysis of galactosyllactoses in yogurt

Tadao Saito, Tomoya Tsuji, Haruki Kitazawa, Yasushi Kawai, Takatoshi Itoh

    Research output: Contribution to journalArticlepeer-review

    3 Citations (Scopus)


    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.

    Original languageEnglish
    Pages (from-to)1445-1447
    Number of pages3
    JournalBioscience, Biotechnology and Biochemistry
    Issue number7
    Publication statusPublished - 1998 Jan 1


    • Galactosyllactose
    • HPLC
    • Pyridylamination
    • Two-dimensional mapping

    ASJC Scopus subject areas

    • Analytical Chemistry
    • Biotechnology
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology
    • Organic Chemistry


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