Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
- Authors
- Xie, Ai-Jun; Lee, Dong-Jin; Lim, Seung-Taik
- Issue Date
- 12월-2021
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Acidic hydrolysis; Crystallization; Debranching; Enzymatic hydrolysis; Resistant dextrins
- Citation
- FOOD HYDROCOLLOIDS, v.121
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 121
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/135529
- DOI
- 10.1016/j.foodhyd.2021.106942
- ISSN
- 0268-005X
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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