Publication no. C-1998-0406-04R |  VIEW ARTICLE

Structure of Lysophosphatidylglyceryl-Remazolbrilliant Blue (LPG-RBB) from the Surface of Dyed Wheat Starch Granules.

Masaharu Seguchi (1,2) and Kazuko Kanenaga (1). (1) Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-ku, Kobe City, Japan 614 (2) Corresponding author. E-mail: <seguchi@suma.kobe-wu.ac.jp> Cereal Chem. 75(3):294-296. Accepted January 7, 1998. Copyright 1998 American Association of Cereal Chemists, Inc.

Wheat starch granule surface was covalently stained with Remazolbrilliant blue-R dye (RBB) and then extracted with 1% SDS containing 1% 2-mercaptoethanol (2-ME) at room temperature for 14.5 hr. The extracted blue-staining material (A(650)) separated into two fractions. Low molecular weight (LMW) material was further purified by Sephadex G-75 size-exclusion chromatography and thin-layer chromatography. Infrared and nuclear magnetic resonance ((^1)H-NMR and (^13)C-NMR) spectroscopy indicated that the structure of the purified LMW material was 18-O-(6-lysophosphatidylglyceryl)-RBB.