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Maltodextrins from chemically modified starches. Production and characteristics
Author(s) -
Pycia Karolina,
Juszczak Lesław,
Gałkowska Dorota,
Socha Robert,
Jaworska Grażyna
Publication year - 2017
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.201600199
Subject(s) - food science , chemical engineering , production (economics) , chemistry , materials science , pulp and paper industry , engineering , economics , macroeconomics
The aim of this work was to evaluate whether the type of chemically modified starch (cross‐linked and/or stabilised) has any effect on its susceptibility to α‐amylase and on the physicochemical properties of the resulting maltodextrins of dextrose equivalent (DE) of 6, 11 and 16. The duration of the enzymatic hydrolysis of starch was established experimentally on the basis of a course of individual starch hydrolysis. The type of chemically modified starch was found to have a significant effect on its susceptibility to enzymatic hydrolysis. Native potato starch was more easily hydrolysed than acetylated starch and acetylated distarch adipate. The types of starch most susceptible to enzymatic degradation were distarch phosphate and acetylated distarch phosphate. The results of a chromatographic analysis revealed that the maltodextrins of DE 6 differed from one another significantly in terms of the amounts of each of the DP1–DP5 fractions. The number average molecular weight and the weight average molecular weight of the maltodextrins were decreasing with an increase in DE.