Development of a method for preparing cyclic nigerosylnigerose syrup and investigation of its value as a dietary fiber

Abstract

Cyclic nigerosylnigerose (CNN) syrup, containing 76% water-soluble dietary fiber, was prepared from starch on an industrial scale, using isoamylase, 6-α-glucosyltransferase, 3-α-isomaltosyltransferase, and cyclodextrin glucanotransferase. CNN syrup has a unique linkage pattern, consisting mainly of α-1,3 and α-1,6 glucoside linkages and is characterized by its low weight average molecular weight (807) and moderate sweetness (relative sweetness = 25), unlike in well-known dietary fiber materials. The glass transition temperature of CNN is higher than that of the straight chain structures, maltotetraose and maltosyltrehalose. Even when 40% of normally added sucrose was replaced with CNN syrup, sponge cake puffed up sufficiently. The no observed adverse effect level for a single dose of CNN syrup was 0.88 and 0.89 g dry solid/kg body weight for men and women, respectively. The increase in blood glucose and insulin concentrations during consumption of CNN syrup was lower than that of glucose.

Creation of Novel Useful Carbohydrate Materials Using Microbial Enzymes

“…を示した (17,18) ． 3. 環状四糖水飴テトラリング ® の性質 本水飴の最大無作用量は，男性で 0.88 g/kg 体重，女 性で 0.89 g/kg 体重と判定され，下痢を起こしにくい食 物繊維素材であることが明らかになった (15) ．CNN は消 化吸収されず腸で発酵されず，エネルギー換算係数は 0 kcal/g と算出された (19) ．本水飴の成分は，消化酵素を 作用させると CNN(47％)とグルコース(53％)に分 解された．本水飴のエネルギー換算係数は CNN 以外の 53％は消化吸収されることから 2 kcal/g であると算出さ れた (17) ．本水飴摂取時の血糖値およびインスリン濃度 の上昇はグルコースよりも低かった (17) ．…”