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Yellow dextrins: Evaluating changes in structure and colour during processing
Author(s) -
Terpstra K. Ronald,
Woortman Albert J. J.,
Hopman Johan C. P.
Publication year - 2010
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/star.200900254
Subject(s) - dextrin , viscosity , chemistry , aggregate (composite) , starch , molar mass , intrinsic viscosity , breakage , chromatography , materials science , food science , organic chemistry , nanotechnology , composite material , polymer
The preparation of a yellow dextrin is thoroughly characterized during different stages of its production process with a SEC system equipped with four detectors (light scattering, viscosity, UV and RI). With this system, also referred to as SEC‐4D, it was shown that the changes in characteristics are only in line with initial expectations up to 5 h after initiation of the reaction. After 5 h, changes in molar mass, intrinsic viscosity and colour point to the presence of significantly different structures. The combined results of the SEC‐4D measurements indicate the formation of aggregate like structures made of small starch fragments which are intensely coloured and physically linked. The obtained results also indicate that the aggregate like structures are probably still susceptible to repolymerization and transglycosylation. The newly derived parameter YI‐400 nm played an important role in defining a plausible cause for the observed changes in characteristics.