INHIBITORY EFFECT OF PHOSPHORYLATED OLIGOSACCHARIDES PREPARED FROM POTATO STARCH ON THE FORMATION OF CALCIUM-PHOSPHATE

The inhibitory effect of phosphorylated oligosaccharides, which were p repared from potato starch, on the formation of calcium phosphate in v itro were investigated, Phosphorylated oligosaccharides from potato we re, fractionated by ion-exchange chromatography into two fractions, PO -1 and PO-2, Fraction PO-1 was composed of maltotriose, maltotetraose, and maltopentaose to which one phosphate group was attached. Fraction PO-2 was predominantly composed of maltopentaose and maltohexaose to which at least two phosphate groups were attached, The average degree of polymerization of dephosphorylated PO-1 and PO-2 was evaluated to b e 4.02 and 5.82, respectively, Fraction PO-2 was, the main component h aving an inhibitory effect on calcium phosphate formation, In addition , among the phosphorylated monosaccharides, glucose-1,6-diphosphate an d fructose-1,6-diphosphate were more effective inhibitors of the forma tion of calcium phosphate than glucose-6-phosphate and fructose-6-phos phate. These results suggest that the strength of the inhibitory effec t might depend on the number of phosphate groups attached to each suga r molecule.