Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization
- Authors
- Lee, Dong-Jin; Kim, Jun-Mo; Lim, Seung-Taik
- Issue Date
- 3월-2021
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Waxy maize starch; Resistant dextrin; Debranching; Crystallization; Digestibility
- Citation
- FOOD HYDROCOLLOIDS, v.112
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 112
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/49534
- DOI
- 10.1016/j.foodhyd.2020.106315
- ISSN
- 0268-005X
- 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.
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