Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization
DC Field | Value | Language |
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dc.contributor.author | Lee, Dong-Jin | - |
dc.contributor.author | Kim, Jun-Mo | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-08-30T02:55:06Z | - |
dc.date.available | 2021-08-30T02:55:06Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2021-03 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/49534 | - |
dc.description.abstract | Waxy maize starch was debranched using isoamylase and simultaneously crystallized in the same batch at 50 degrees C for 7 days. The crystallized starch dextrins were isolated as precipitates and characterized for chain length distribution, crystallinity, thermal transition property, morphology, and in vitro digestibility. The long B chains released from the amylopectin crystallized more readily than the short A chains. The dextrins exhibited a typical A-type crystalline arrangement with high thermal stability. The recovery yield from the waxy maize starch was 70.4% after 7 days. The amount of resistant starch (RS) in the crystallized dextrin treated for 7 days was 83% (uncooked) or 46% (cooked). The simultaneous debranching and crystallization process was effective for the formation of dextrin crystals from waxy maize starch with thermal stability and good resistance to digestive enzymes. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | DIETARY FIBER | - |
dc.subject | STARCH | - |
dc.subject | CRYSTALLINITY | - |
dc.subject | DIGESTIBILITY | - |
dc.subject | AMYLOSE | - |
dc.title | Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1016/j.foodhyd.2020.106315 | - |
dc.identifier.scopusid | 2-s2.0-85090706619 | - |
dc.identifier.wosid | 000600361600008 | - |
dc.identifier.bibliographicCitation | FOOD HYDROCOLLOIDS, v.112 | - |
dc.relation.isPartOf | FOOD HYDROCOLLOIDS | - |
dc.citation.title | FOOD HYDROCOLLOIDS | - |
dc.citation.volume | 112 | - |
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 | DIETARY FIBER | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordPlus | CRYSTALLINITY | - |
dc.subject.keywordPlus | DIGESTIBILITY | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordAuthor | Waxy maize starch | - |
dc.subject.keywordAuthor | Resistant dextrin | - |
dc.subject.keywordAuthor | Debranching | - |
dc.subject.keywordAuthor | Crystallization | - |
dc.subject.keywordAuthor | Digestibility | - |
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