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Yasuda A, Mizote A, Miyata M, Kurose M, Ogawa T, Sadakiyo T, Uchida S, Yamamoto T, Mitsuzumi H, Aga H, Yamamoto K. Development of a method for preparing cyclic nigerosylnigerose syrup and investigation of its value as a dietary fiber. Biosci Biotechnol Biochem 2022; 86:780-791. [PMID: 35348590 DOI: 10.1093/bbb/zbac046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Accepted: 03/23/2022] [Indexed: 11/13/2022]
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.
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Affiliation(s)
- Akiko Yasuda
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Akiko Mizote
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Manabu Miyata
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Mayumi Kurose
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Toru Ogawa
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | | | - Satoko Uchida
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Takuo Yamamoto
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | | | - Hajime Aga
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Koryu Yamamoto
- HAYASHIBARA CO., LTD., 675-1 Fujisaki, Naka-ku, Okayama, Japan
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Sumida R, Kishishita S, Yasuda A, Miyata M, Mizote A, Yamamoto T, Mitsuzumi H, Aga H, Yamamoto K, Kawai K. A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier. Biosci Biotechnol Biochem 2021; 85:1746-1752. [PMID: 33913465 DOI: 10.1093/bbb/zbab076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/23/2021] [Indexed: 11/14/2022]
Abstract
High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the effect of MWS-1000 on the viscoelasticity of gelatinized wheat starch showed that in the linear viscoelastic region, storage modulus decreased and tan δ increased with increase in replaced MWS-1000 content. In addition, it was confirmed that gelatinized starch containing MWS-1000 showed viscoelastic behavior similar to that of commercially available custard cream.
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Affiliation(s)
- Rika Sumida
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
| | | | - Akiko Yasuda
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Manabu Miyata
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Akiko Mizote
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Takuo Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | | | - Hajime Aga
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Koryu Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
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