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

¹Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-ku, Kobe City, Japan 614 ²Corresponding author. E-mail: seguchi@suma.kobe-wu.ac.jp

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 (A₆₅₀) 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 (¹H-NMR and ¹³C-NMR) spectroscopy indicated that the structure of the purified LMW material was 18-O-(6-lysophosphatidylglyceryl)-RBB.