Characterization of Destrins with Different Dextrose Equivalents
Open Access
- 29 July 2010
- Vol. 15 (8), 5162-5173
- https://doi.org/10.3390/molecules15085162
Abstract
Dextrins are widely used for their functional properties and prepared by partial hydrolysis of starch using acid, enzymes, or combinations of both. The physiochemical properties of dextrins are dependent on their molecular distribution and oligosaccharide profiles. In this study, scanning electron microscopy (SEM), X-ray diffractometry (XRD), rapid viscoanalysis (RVA), high-performance Liquid Chromatography (HPLC) and gel permeation chromatography (GPC) were used to characterize dextrins prepared by common neutral and thermostable α-amylase hydrolysis. The dextrin granules displayed irregular surfaces and were badly damaged by the enzyme treatment. They displayed A-type X-ray diffraction patterns with a decrease of intensity of the characteristic diffraction peaks. The RVA profiles showed that the viscosity of dextrin decreased with the increase of its Dextrose Equivalent (DE) value. According to HPLC analysis, the molecular weight, degree of polymerization and the composition of oligosaccharides in dextrins were different.Keywords
This publication has 14 references indexed in Scilit:
- Controlling degradation of low-molecular-weight natural polymer “dextrin” using gamma irradiationInternational Journal of Biological Macromolecules, 2009
- Hydrolysis of native starches with amylasesAnimal Feed Science and Technology, 2006
- Microbial α-amylases: a biotechnological perspectiveProcess Biochemistry, 2003
- Dextrin characterization by high-performance anion-exchange chromatography–pulsed amperometric detection and size-exclusion chromatography–multi-angle light scattering–refractive index detectionJournal of Chromatography A, 2003
- Relationship of sequence and structure to specificity in the α-amylase family of enzymesBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 2001
- Thermophilic archaeal amylolytic enzymesEnzyme and Microbial Technology, 2000
- Towards a rational design of commercial maltodextrinsTrends in Food Science & Technology, 1999
- Protein Engineering of Glucoamylase to Improve Industrial Performance — A ReviewStarch ‐ Stärke, 1999
- Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1998
- Small deformation rheological properties of maltodextrin—milk protein systemsCarbohydrate Polymers, 1996