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Structures and Properties of Commercial Maltodextrins from Corn, Potato, and Rice Starches
Author(s) -
Wang YaJane,
Wang Linfeng
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(20009)52:8/9<296::aid-star296>3.0.co;2-a
Subject(s) - maltodextrin , food science , chemistry , amylose , retrogradation (starch) , spray drying , chromatography , starch
Commercial maltodextrins derived from corn, potato, and rice starches were characterized for their chemical structures and physicochemical properties. Rice maltodextrin consisted of more low molecular‐weight (MW) saccharides and potato maltodextrin consisted of more high MW saccharides. Debranched rice maltodextrin had a significantly higher content of saccharides with degree of polymerization (DP) less than 10. On the other hand, debranched potato maltodextrin had a significantly higher content of saccharides with DP greater than 20. Rice maltodextrin had higher protein and lipid contents and exhibited very high viscosity at 40% concentration, which might be caused by the retrograded amylose contained in rice maltodextrin. It is believed that the longer average chain lengths of potato maltodextrin resulted in greater retrogradation, and the shorter chains in rice maltodextrin resulted in lower maximum freeze‐concentrated glass transition temperature. The differences in structure of maltodextrins from different botanical sources determine their physicochemical properties.