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Cyclodextrins Found in Enzyme‐ and Heat‐Processed Starch‐Containing Foods
Author(s) -
Szente Lajos,
Harangi Janos,
Greiner Manfred,
Mandel Friedrich
Publication year - 2006
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200690098
Subject(s) - chemistry , cyclodextrin , food science , starch , corn starch , enzyme , food industry , modified starch , food additive , food products , chromatography , organic chemistry
Native and branched‐type (glucosylated and maltosylated) cyclodextrins have been isolated and identified in different enzyme‐ and heat‐processed starch‐containing food products. Amylolytic enzyme‐processed foods such as different beer samples, corn syrup of different dextrose equivalents, and thermally‐processed food such as bread, contained minute amounts of different types of cyclodextrins. HPLC/MS Analyses of appropriately preconcentrated and purified food samples indicated the presence of parent β ‐ and γ ‐cyclodextrins and all the three, α ‐, β ‐, and γ ‐branched cyclodextrins with different degrees of glycosylation. The data presented in this account are thought to be of practical importance in terms of both the analysis methods used for the cyclodextrins and the approval status of different cyclodextrin‐containing food, cosmetic, and pharmaceutical products.