Discuss the feasibility of using methylation analysis to distinguish between each of the following pairs of carbohydrates:
A) Maltose and Trehalose
B) Maltose and Amylose
C) Amylose and Cellulose
Methylation analysis is the classic approach to determine the linkage pattern in linked saccharides.
Essentially, there are four steps to the process:
1. methylation of free hydroxyl groups
2. hydrolysis to yield methylated monosaccharides
3. reduction to alditols
All of this chemistry is followed up by analysis by GC or GC/MS.
What does this accomplish? Free hydroxyl groups on the sugar residues end up being methylated and the rest of the oxygens become acetylated.
You'll need to take a look at the structure of these di/polysaccharides to see this analysis make sense.
In maltose, you have a 1,4 linked disaccharide with two glucose residues. Therefore, the terminal (nonreducing) glucose will end up being 2,3,4,6-tetramethylated (with the 1 and 5 positions being acetylated). The 1 ...
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