A quest for the identification of
different polysaccharide samples
Student name: Sanne van der Vaart
Registration number: 1022395
Course code: FCH-30306
Date: 15 September 2022
, Abstract
Since different polysaccharides may differ strongly in physiochemical properties, proper
identification of polysaccharides is crucial for developing food products. A digital lab simulation
challenged its users to identify three out of nine unknown polysaccharides by using data from
different analysis methods. These analysis methods were focused on different physiochemical
properties of polysaccharides, which enabled the elimination of specific polysaccharides and the
confirmation of others.
A colorimetric assay with methylene blue confirmed the presence of sulphate groups, and thus the
presence of a carrageenan for PS1, but confirmed the absence of a carrageenan for PS6 and PS8.
The rhodizonate method specified the sulphate content for PS1 (4.88 mm/g). The HPAEC analysis
confirmed the presence of an alginate or pectin for PS6, and the presence of a galactomannan for
PS8. An increase in reducing sugar content of 11.8 mg/g enabled the specification of the type of
galactomannan. For PS6, a degree of methylation of 3.67% confirmed the absence of a pectin.
Subsequently, the inability of PS6 to form a gel upon the addition of calcium confirmed the absence
of high-G alginate.
Based on the results of all analyses it was found that PS1 is λ -carrageenan, PS6 is low-G alginate,
and PS8 is Fenugreek.
1
different polysaccharide samples
Student name: Sanne van der Vaart
Registration number: 1022395
Course code: FCH-30306
Date: 15 September 2022
, Abstract
Since different polysaccharides may differ strongly in physiochemical properties, proper
identification of polysaccharides is crucial for developing food products. A digital lab simulation
challenged its users to identify three out of nine unknown polysaccharides by using data from
different analysis methods. These analysis methods were focused on different physiochemical
properties of polysaccharides, which enabled the elimination of specific polysaccharides and the
confirmation of others.
A colorimetric assay with methylene blue confirmed the presence of sulphate groups, and thus the
presence of a carrageenan for PS1, but confirmed the absence of a carrageenan for PS6 and PS8.
The rhodizonate method specified the sulphate content for PS1 (4.88 mm/g). The HPAEC analysis
confirmed the presence of an alginate or pectin for PS6, and the presence of a galactomannan for
PS8. An increase in reducing sugar content of 11.8 mg/g enabled the specification of the type of
galactomannan. For PS6, a degree of methylation of 3.67% confirmed the absence of a pectin.
Subsequently, the inability of PS6 to form a gel upon the addition of calcium confirmed the absence
of high-G alginate.
Based on the results of all analyses it was found that PS1 is λ -carrageenan, PS6 is low-G alginate,
and PS8 is Fenugreek.
1
