Food Chemistry
Food Chemistry
5 years ago

Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides

Research involving human responses to the consumption of starch and its hydrolysis products would benefit from convenient sources of well defined, low cost, food-grade maltooligosaccharides (MOS). This report addresses such need by presenting an approach to obtain aforementioned MOS. A chromatography-ready MOS sample containing proportionately high amounts of low degree of polymerization (DP) MOS is initially prepared from commercially-available maltodextrins (MD) by taking advantage of the DP-dependent differential solubility of MOS in aqueous-ethanol solutions. The low DP-enriched MOS preparation is subsequently fractionated via preparative column chromatography using cellulose-based stationary phases and step-gradient aqueous-ethanol mobile phases. The resulting fractions yielded isolated food-grade MOS ranging in DP from 3 to 7. NMR spectra of isolated MOS indicated minimal amounts of branched saccharides. Typical yields from a single fractionation protocol (2 g MD starting material), including solvent partitioning through preparative chromatography, ranged from ∼40 mg for DP 4, 5, and 7 to ∼100 mg for DP 3 and 6.

Publisher URL: www.sciencedirect.com/science

DOI: S0308814617316710

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