The Structures of Phosphoryl Oligosaccharides Prepared from Potato Starch.

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  • Structures of Phosphoryl Oligosaccharid

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In the previous study, we proposed that phosphoryl oligosaccharides (POs) prepared from potato starch had an inhibitory effect on the formation of a calcium phosphate precipitate in vitro. In this study, we investigated the structures of the phosphoryl oligosaccharide-1 (PO-1) fraction that was the main component of POs. By treating with bacterial saccharifying α-amylase (BSA) after glucoamylase (GA), the PO-1 fraction produced 32-phosphoryl maltotriose from 3-phosphoryl oligosaccharides, and 63-phosphoryl maltotriose from (6-phosphoryl oligosaccharides. These products were characterized spectrometrically as well as chemically, including measurement of the amounts of the non-reducing-terminal residue, reducing-terminal residue, and organic phosphate. A small amount of 62-phosphoryl maltose was also detected after treating with GA alone, indicating that 62-phosphoryl maltotriose existed in the PO-1 fraction. According to the reaction specificities of GA and BSA, we conclude that the PO-1 fraction was made up of 3-phosphoryl oligosaccharides (33-phosphoryl maltopentaose and 34-phosphoryl maltopentaose) and 6-phosphoryl oligosaccharides (63-phosphoryl maltotriose, 62-phosphoryl maltotriose, 63-phosphoryl maltotetraose, and 64-phosphoryl maltopentaose).

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