Carbohydrates, synthesis, analysis and application of modified polysaccharides, mass spectrometry
Why does one methylcellulose gel at 58 ⁰C, another one at 35 ⁰C? Why does one methylcellulose form a clear solution, while the other does not? Such differences in properties of putatively equal polysaccharide derivatives which, for instance, provide the required consistence in vegetarian sausages, are caused by their structure. And this structure is not uniform, but a combination of complex patterns and distributions which need to be analyzed as detailed as possible. Our work in the field of carbohydrate analysis is aimed at solving these questions. In doing so, quantitative mass spectrometry plays a central role.
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