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Influences of Monosaccharides and Its Glycosidic Linkage on Infrared Spectral Characteristics of Disaccharides in Aqueous Solutions

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Abstract:

The infrared spectral characteristics of ten different types of disaccharides (trehalose, kojibiose, nigerose, maltose, isomaltose, trehalulose, sucrose, turanose, maltulose, and palatinose) and five different types of monosaccharides (glucose, mannose, galactose, talose, and fructose) in aqueous solutions (H2O and D2O) were determined. The infrared spectra were collected using the Fourier transform infrared attenuated total reflectance (FT-IR/ATR) method and comparisons between the degrees of absorption band-shift of the saccharide spectra in the H2O solution with those in the D2O solution with respect to the saccharide concentrations were done. The study revealed that the wavenumber shifts in the bands of mono- and disaccharides in the H2O and D2O solutions could be used as an indicator of the level of interaction between the saccharides and water. The study also focused on the glycosidic linkage position and the constituent monosaccharides and found that they have a significant influence on the infrared spectroscopic characterization of disaccharides in an aqueous solution.

Keywords: DISACCHARIDES; FOURIER TRANSFORM INFRARED ATTENUATED TOTAL REFLECTANCE; FT-IR/ATR METHOD; INDICATOR H2O AND D2O; MID-INFRARED SPECTROSCOPY; MONOSACCHARIDES

Document Type: Research Article

DOI: http://dx.doi.org/10.1366/0003702054411760

Affiliations: Department of Sustainable Resource Sciences, Faculty of Bioresources, Mie University, 1577 Kurimamachiya-cho, Tsu, Mie, 514-8507, Japan

Publication date: July 1, 2005

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