A way of enhancing the inhibitory effect of phosphoryl oligosaccharides on the formation of a calcium phosphate precipitate using the coupling reactiion of cyclomaltodextrin glucanotransferase

摘要

In a previous study, we prepared phosphoryl oligosaccarides (POs) from potato starch hydrolysate and investigated their inhibitory effect on the formation of a calcium phosphate precipitate. In this study, we investigated the enhancement of the inhibitory effect using the coupling reactiion of cyclomaltodextrin glucanotransferase (CGTase) (EC2.3.1.19). In this treatment, the effect of the POs was obviously improved and conversion of the PO structure was observed.