Enzymatic Preparation of Non‐Reducing Oligosaccharides from Maltodextrins and Nigerooligosaccharides

Abstract

Non-reducing oligosaccharides with -1,1-linkages possess unique physicochemical properties, including emulsion stabilizing, moisturizing, pH, and thermal stability. Owing to their non-reducing quality, they generate fewer colors and flavors when heated through participation in the Maillard reaction. In this study, an enzymatic preparation of non-reducing maltooligosyl trehalose from maltodextrins, and 3-O--d-glucosyl trehalose from nigerooligosaccharides (NOS) is developed using maltooligosyltrehalose synthase (MTSase). The non-reducing oligosaccharides are analyzed using high performance liquid chromatography (HPLC) and the decrease in reducing sugar is determined by 3, 5-dinitrosalicylic acid (DNS) method. The results showed that maltooligosyl trehalose is prepared from commercial maltodextrin, and the loading of 500 U g -1 maltodextrin of MTSase helps ensure that a large proportion of maltotriose is transformed into the glucosyl trehalose. In addition, the reducing power dropped between 61-78%, which indicates that MTSase has a high application potential in the preparation of maltooligosyl trehalose. To the best of the authors' knowledge, this is the first report using MTSase to directly prepare maltooligosyl trehalose from commercial maltodextrin. However, 3-O--d-glucosyl trehalose is barely detected through HPLC. Therefore, the approach to obtain maltooligosyl trehalose from maltodextrins is achieved, while the attempt to obtain 3-O--d-glucosyl trehalose from NOS is not successful.

Physicochemical properties of a non-reducing maltoheptaose prepared by dual-enzyme cascade reaction from starch

“…Additionally, maltodextrin is increasingly utilised in a variety of processed or commercial foods such as infant formulas, sports drinks, and energy supplements (Rezende and Hashizume, 2018). However, due to some disadvantages such as multiple degrees of polymerisation (DP), and high reducibility and instability, browning reaction can occur during processing, thus leading to undesirable colour and/or flavour (Zheng et al, 2021). There has, therefore, been a concerted effort to modify maltodextrin to improve its physicochemical properties.…”

“…Indigestible dextrin was obtained which improved the resistance to digestion (Su and Lin, 2014). Furthermore, Huang et al (2021) prepared maltooligosyl trehalose from commercial maltodextrin using maltooligosyltrehalose synthase (MTSase) directly. The non-reducing oligosaccharides produced were shown to have unique emulsion-stabilising properties and thermal stability.…”