Studies on Mass Production and Application of Phosphoryl Oligosaccharides from Potato Starch

Abstract

Phosphate ester groups are known to link to some glucosyl residues in starch molecule. We focused on the utilization of esterified phosphoryl group in potato starch components. In starch processing, the actions of the amylolytic enzymes were hindered by the phosphoryl groups linked to the glucosyl residue, and phosphoryl oligosaccharides (POs) were obtained as indigestible components by the enzymes. The POs were 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. The POs had the ability to form a soluble complex with calcium and had inhibitory effect on the formation of a calcium-phosphate precipitate. Based on the function of the POs, described above, we applied the POs of calcium (POs-Ca^®) as a food ingredient. The POs-Ca was an advantageous food ingredient as a soluble calcium source. Relating to prevent of dental caries, POs can not be fermented by cariogenic microorganisms, mutans streptococci, and reduces the plaque pH fall in vitro. Moreover, POs-Ca was effectively enhanced remineralization of enamel lesion. The enhanced remineralization in the POs-Ca group was considered to be caused by increased soluble Ca contents in saliva. The chewing gum containing POs-Ca can produce the effective environment in saliva. That is, it can be said that POs-Ca is an ingredient which cannot be easily influenced of flavor and coloring matter, is the substance which performs re-calcification. The present results suggested that daily chewing of a sugar-free gum containing POs-Ca could be one effective approach to stimulate remineralization of enamel and thereby to prevent dental caries.