Non-enzymatic approaches to depolymerize polysaccharides into oligosaccharides for polysaccharides fingerprinting

Polysaccharides are amongst the most abundant biomolecules found in nature and are frequently used in foods. Finding a single method to quickly recognize their structures remains challenging. Various chemical-induced polysaccharide depolymerization approaches will be investigated in this research project for polysaccharides recognition and fingerprinting based on the (liquid chromatography -) mass spectrometry oligosaccharide profiles. This can be of high interest for the food industry to study carbohydrates in food products.