Production and Application of Phosphoryl Oligosaccharides Prepared from Potato Starch

A new functional food ingredient, phosphoryl oligosaccharides (POs), was developed from potato starch hydrolysate. POs was composed of two fractions, PO-1 and PO-2. Fraction PO-1 was the main fraction, and it was composed of maltotriose, maltotetraose, and maltopentaose to which one phosphoryl group...

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Bibliographic Details
Published in:Trends in Glycoscience and Glycotechnology 2003/03/02, Vol.15(82), pp.75-89
Main Authors: Kamasaka, Hiroshi, Inaba, Daisuke, Minami, Kentaro, Nishimura, Takahisa, Kuriki, Takashi, Yonemitsu, Masami
Format: Article
Language:English
Subjects:
calcium
caliology
oligosaccharides
potato
saliva
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Summary:A new functional food ingredient, phosphoryl oligosaccharides (POs), was developed from potato starch hydrolysate. POs was composed of two fractions, PO-1 and PO-2. Fraction PO-1 was the main fraction, and it was composed of maltotriose, maltotetraose, and maltopentaose to which one phosphoryl group was attached. Fraction PO-2 was predominantly composed of maltopentaose and maltohexaose to which at least two phosphoryl groups were attached. POs had the ability to form a soluble complex with calcium and had an inhibitory effect on the formation of calcium-phosphate precipitate. The effect of fraction PO-2 was stronger than that of fraction PO-1. Based on the function of the POs, described above, we applied the POs as a food ingredient. Phosphoryl oligosaccharides of calcium (POs-Ca) were an advantageous food ingredient as a soluble calcium source. From the point of view of preventing dental caries, POs can not be fermented by cariogenic microorganisms, mutans streptococci, and reduce the plaque pH fall in vitro. Moreover, POs-Ca effectively enhanced remineralization of enamel and dentin lesion.
ISSN:0915-7352
1883-2113
DOI:10.4052/tigg.15.75