Compositional analysis of xylooligosaccharides

After examining the products using the above methods, we were finally able to combine the two enzymes to produce less xylose and more oligosaccharides. The products were subjected to gel filtration chromatography to confirm the long chain length carbohydrates and high performance liquid chromatography to analyze the short chain length oligosaccharides. The figure below summarizes these results. Oligosaccharides with β-(1→3)-glycosidic linkages (DXOS), which are characteristic of dulse, are shown in red, and those consisting only of β-(1→4)-glycosidic linkages are shown as β-(1→4)-XOS with blue X2-X4. Thus, we were able to prepare oligosaccharides containing a large amount of DXOS, which is characteristic of dulse. The amount of xylose at this time was less than 1%, indicating efficient preparation of oligosaccharides.

Note: DX or X followed by the number of xylose indicates the number of xylose. For example, X2 means disaccharide.

Figure 4: Composition of products obtained from the hydrolysis of dulse xylan under the conditions determined in this study.