Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Xie, Ai-Jun | - |
dc.contributor.author | Lee, Dong-Jin | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2022-02-12T17:41:11Z | - |
dc.date.available | 2022-02-12T17:41:11Z | - |
dc.date.created | 2022-02-09 | - |
dc.date.issued | 2021-12 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/135529 | - |
dc.description.abstract | Resistant dextrins (RD) were prepared by simultaneous debranching and crystallization with waxy maize starch at 50 degrees C for 7 days, followed by the hydrolysis using an acid (3.16 M sulfuric acid) or alpha-amylase (5% based on starch solids) for 24 h. The crystallinity, thermal transition, morphology, and in vitro digestibility of the hydrolyzed RDs were analyzed. The RD hydrolysates showed typical A-type crystalline patterns under X-ray diffraction with increases in crystallinity and thermal stability compared to the unhydrolyzed counterparts. The RD crystals were obtained as nano-sized particles by the hydrolysis, which readily aggregated while drying. Based on the in vitro digestibility test, the enzyme-resistant fraction of the hydrolyzed RDs was greater than the unhydrolyzed one by 5-10%. Heating in a boiling water-bath (15 min) decreased the enzyme-resistant fraction to less than 50%, while the hydrolysis raised the fraction by 10-15%. The hydrolysis could be used in the preparation of nano-sized RD with increased crystallinity and resistance to the digestion. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | STARCH | - |
dc.subject | ASSOCIATION | - |
dc.subject | PULLULANASE | - |
dc.subject | FOOD | - |
dc.title | Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1016/j.foodhyd.2021.106942 | - |
dc.identifier.scopusid | 2-s2.0-85109809005 | - |
dc.identifier.wosid | 000689285500005 | - |
dc.identifier.bibliographicCitation | FOOD HYDROCOLLOIDS, v.121 | - |
dc.relation.isPartOf | FOOD HYDROCOLLOIDS | - |
dc.citation.title | FOOD HYDROCOLLOIDS | - |
dc.citation.volume | 121 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ASSOCIATION | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | PULLULANASE | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordAuthor | Acidic hydrolysis | - |
dc.subject.keywordAuthor | Crystallization | - |
dc.subject.keywordAuthor | Debranching | - |
dc.subject.keywordAuthor | Enzymatic hydrolysis | - |
dc.subject.keywordAuthor | Resistant dextrins | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.