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Gıda Amaçlı Sellooligosakkaritlerin Hazırlanması ve Saflaştırılması 1
(Preparation and Separation of Food Grade Cellooligosaccharides )

Author : Özlem AKPINAR  Michael H. PENNER  
Type :
Printing Year : 2004
Number : 2004-1
Page : 27-32


Summary
Bu araştırmada sellooligosakkaritlerin selüloz sabit fazı ile ayrıştırılması çalışılmıştır. Bu çalışmanın motivasyonu ise gıdalarda sellooligosakkaritlerin fonksiyonel sindirilmeyen oligosakkaritler olarak kullanımıdır. Burda selüloz sabit fazı kullanarak sellooligosakkaritlerin etanol-su hareketli fazı ile ayrıştırılmasına bakılmıştır. Selüloz ve sellooligosakkaritlerin etanol-su karışımında interaksiyonu ve selülozdan elusyon sırası polimerizasyon derecesi ile orantılıdır yani uzun sellooligosakkaritler daha az çözünebilirliğe ve uzun alınkonma süresine sahiptir. Mikrokristal selüloz sabit faz olarak kullanılabileceği bu çalışmada gösterilmiştir. Sonuçlar sellotetroz ve sellopentozun %20 ethanolu hareketli faz olarak kullanılmasıyla oludukça saf bir formda elde edilebileceği gösterilmiştir.

Turkish Keywords
selüloz sellooligosakkarit sindirilmeyen oligosakkaritler fonksiyonel gıdalar kromatografi

Abstract
The chromatographic separation of cellooligosaccharides using cellulose as a stationary phase was studied. The driving force of the work is the current interest in using cellooligosaccharides as functional non- digestible oligosaccharides in foods. The studies presented here illustrate the potential of using ethanol-water mobile phases in conjunction with cellulose stationary phases for cellooligosaccharide fractionation. The interaction between cellulose and cellooligosaccharide in ethanol-water mixtures and their elution order from cellulose-based columns using ethanol-water mobile phases were shown to be in line with their degree of polymerization (DP); the higher DP cellooligosaccharides being less soluble and having longer retention times. Microcrystalline cellulose was shown to work as chromatographic stationary phases. The results demonstrated that cellotetraose and cellopenlaose could be obtained in relatively pure form using a cellulose stationary phase with a 20% ethanol mobile phase at room temperature.

Keywords
cellulose cellooligosaccharid non digestible oligosaccharides functional food chromatography

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