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Low‐ and Medium‐DE Maltodextrins From Waxy Wheat Starch: Preparation and Properties
Author(s) -
Lumdubwong Namfone,
Seib Paul A.
Publication year - 2001
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(200112)53:12<605::aid-star605>3.0.co;2-u
Subject(s) - maltodextrin , waxy corn , starch , chemistry , food science , amylose , modified starch , dextrin , chromatography , spray drying
The goal of the research was to prepare maltodextrins (MD) from waxy wheat starch and waxy corn starch (control). Waxy wheat starches with 0.2% protein, 0.2% lipid and ∼1% amylose were isolated from two flours by mixing a dough, dispersing the dough in excess water, and separating the starch and gluten from the resultant dispersion. The mean recoveries were 72% for the starches and 76% for the gluten fraction with 80% protein. Maltodextrins having low‐dextrose equivalence (DE) 1—2 and mid‐DE 9—10 were prepared by treatment of 15% slurries of waxy wheat starch and waxy corn starch at 95 °C for 5—10 min and 20—50 min, respectively, with a heat‐stable α‐amylase. Denaturing the enzyme and spray‐drying produced MD's with bulk densities of 0.3 g/cm 3 . The powdery MD's were subjected to an accelerated‐rancidity development test at 60 °C, and an off‐odor was detected after 2 days storage for the low‐DE MD's from the two waxy wheat starches (WxWS 1 ‐MD 1.2 and WxWS 2 ‐MD 1.5), but not for the low‐DE waxy corn maltodextrin (WxCS‐MD 2.2) or a commercial waxy corn MD with DE 1. None of the mid‐DE 9—10 MD's developed off‐odor after 30 days storage at 60 °C. The experimental products WxWS 1 ‐MD 9.2, WxWS 2 ‐MD 9.9 and WxCS‐MD 9.1 showed high water‐solubility and gave 1—10% aqueous solutions of high clarity with no clouding upon cooling.