TitlePreparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides.
Publication TypeJournal Article
Year of Publication2018
AuthorsPullicin AJ, Ferreira AJ, Beaudry CM, Lim J, Penner MH
JournalFood Chem
Date Published2018 Apr 25

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.

Alternate JournalFood Chem
PubMed ID29291829