Abstract:Scanning electron microscopy (SEM), gel filtration chromatography (GFC), infrared spectroscopy (IR), and differential scanning calorimetry (DCS) were used to characterize the properties of Jxsac 4, a novel oligosaccharide derived from potato starch, including its physicochemical properties, particle morphology, molecular weight distribution, pasting properties, thermal properties, and in vitro digestion-resistance capacity, for use in sports drinks. The results showed that Jxsac 4 was a highly hydrolyzed starch product with an average molecular weight of 786 D. In Jxsac 4, the water content was 6.70%, there was a certain amount of ash (0.84%), while protein and fat contents were relative low (less than 0.10%), amylose content was very low (0.11%), the blue value was zero, and reducing sugar content was 29.05 g/100 g. The solubility of Jxsac 4 was 97.00%, and it was soluble in cold water. Light transmittance and sedimentation volume of this sugar were 97.00% and 4 mL/100 mL, respectively, demonstrating that Jxsac 4 was highly hydrophilic. The FT-IR spectrum of Jxsac 4 showed the characteristic absorption peak for the functional groups derived from starch. The oligosaccharide had a high rapidly digestible starch content (94.02%), while the slowly digestible starch content was 5.80%. Jxsac 4 is a potential ingredient of sports drinks that can provide stepwise energy supply.
