The Most Promising Malto-oligosaccharide--Maltotetraose?

Oligosaccharides not only have good adaptability to food processing, but also have various functions beneficial to human health. As a new type of "functional food" raw material, they are attracting increasing attention. Oligosaccharides are a general term for sugars composed of 2 to 10 monosaccharides connected by glycosidic bonds. Oligosaccharides are generally soluble and widely found in nature. Natural oligosaccharides are synthesized by sugar nucleosides and glycosyl transferases; some are converted by enzymatic methods. Oligosaccharides can be classified according to the different composition of raw materials, such as xylo-oligosaccharides, fructo-oligosaccharides and galacto-oligosaccharides. At present, the oligosaccharides with the largest production volume and the most widely used are mainly derived from starch and are commonly called malto-oligosaccharides.

What is maltotetraose?

As a kind of malto-oligosaccharide, maltotetraose refers to a chain oligosaccharide polymer composed of four α-D-glucopyranose units connected by α-1,4-glycosidic bonds. It is a new functional oligosaccharide and can be obtained by hydrolyzing starch or dextrin with corresponding malto-oligosaccharide-generating enzymes and have broad application prospects in various fields. Maltotetraose is known as the most promising malto-oligosaccharide.

Physiological effects of maltotetraose.

After ingestion, maltotetraose reaches the small intestine and is hydrolyzed by α-glucosidase. New glycogen is synthesized in the blood very quickly, but it does not cause a rapid increase in blood sugar, and the osmotic pressure is low, which can continuously provide the body with energy can be used to develop dietary treatment plans for patients with special diseases such as kidney disease and pancreatectomy, and can also be used to develop functional sports drinks to improve athletes' physical endurance.

Maltotetraose can significantly inhibit the growth and proliferation of intestinal putrefactive bacteria and is used to develop nutritional enhancers that maintain intestinal health.

Maltotetraose is difficult to be fermented and utilized by Streptococcus mutans or yeast in the oral cavity. It can effectively prevent high molecular weight glucan (non-water-soluble) from forming tartar on the tooth surface, and has anti-caries function.

As a precursor for the synthesis of phosphate oligosaccharides, maltotetraose can promote calcium absorption and can be used as a nutritional supplement to prevent human osteoporosis. It can provide signals to promote the maturation and transport of disaccharidase, making it easier to digest and absorb, and can also promote the differentiation of small intestinal epithelial cells.

What are the advantages of maltotetraose?

Maltotetraose has good processing adaptability and unique physiological effects, and has broad application prospects. The sweetness is about one-fifth of sucrose, and the taste is soft. It helps to improve the quality of various processed foods without increasing the sweetness. When the dosage ratio is high, it will not cover up the flavor and aroma of the original food.

Maltotetraose is easily soluble in water and has a higher viscosity than sucrose and maltose syrup. It is an excellent component of thickening agent and has adhesive properties that can prevent crystals from settling out. It is suitable for use in candies, pastries, beverages, and cold drinks.

Maltotetraose has good foam stabilization effect, excellent emulsification properties, promotes product molding and adjusts product structure, inhibits starch aging, and improves the sensory quality of food.

The water retention effect is better than that of sucrose under low humidity conditions, and the hygroscopicity is lower than that of sucrose or maltose syrup under high humidity conditions. It can release or absorb water stably and can be used as a moisture regulator for baked and puffed foods. It is easy to powder and has a significant inhibitory effect on the "sand return" phenomenon of chocolate. In addition, it also has the characteristics of slowing down starch retrogradation, improving melt resistance, and increasing the expansion rate of ice cream.

Maltotetraose has good acid resistance and heat resistance, is not easy to brown, and is digested and absorbed very well in the human body. It can be used as a food raw material for children, patients and athletes. Generally speaking, maltotetraose is an ideal basic food ingredient.