Enzymatically Produced Maltodextrin with Different Linkage Mode and Its Effect on Blood Glucose Elevation

We have prepared a new type of maltodextrin which yielded by simultaneous combination of enzymes. The enzymes are transglucosidase and maltose-forming amylase at the enzyme unit ratio of 1: 20. This maltodextrin was found to be equivalent to standard one in terms of physicochemical properties including dextrose equivalent (DE), viscosity, osmotic pressure and stability against aging. Methylation analysis revealed that this maltodextrin had around 9% of “→6)-Glcp-(1→” linkage mode, it was not present in standard maltodextrin. Enzymatic analysis showed that molecular weight of this “→6)-Glcp-(1→” maltodextrin has Mn 1,000 to 3,000. Furthermore, we compared digestibility differences between “→6)-Glcp-(1→” maltodextrin with standard maltodextrin, and “→4,6)-Glcp-(1→” maltodextrin (this was prepared by isolating and collecting a component with starch intrinsic branched structure) with standard maltodextrin. In vitro studies revealed that both “→6)-Glcp-(1→” and “→4,6)-Glcp-(1→” maltodextrin were digested slower than standard maltodextrin. Whereas in humans, “→6)-Glcp-(1→” maltodextrin was digested slower than standard one. The blood glucose level elevation after 60 min ingestion was significantly lower, suggesting that this “→6)-Glcp-(1→” maltodextrin was slowly digested and absorbed. Additionally, results from the expired gas analysis in humans suggest that the energy coefficient of “→6)-Glcp-(1→” maltodextrin is 4 kcal/g, similar to that of standard one. Considering these findings, “→6)-Glcp-(1→” maltodextrin is likely a promising source of carbohydrates for diabetic patients and elderly people with poor glucose tolerance.