Preparation and properties of wheat and corn starch maltodextrins with a low dextrose equivalent

• Published in: Cereal chemistry Vol. 74; no. 4
• Main Authors: McPherson, A.E, Seib, P.A
• Format: Journal Article
• Language: English
• Published: 01.07.1997
• Subjects: ALIMENTOS; ALKALI TREATMENT; ALMACENAMIENTO; ALMIDON; ALMIDON DE MAIZ; AMIDON; AMIDON DE MAIS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; BLE; CARBON VEGETAL; CHARBON DE BOIS; CHARCOAL; COLLOIDE; COLLOIDS; COLOIDES; CORN STARCH; DETECTION; EXPERIMENTACION EN LABORATORIO; EXPERIMENTATION EN LABORATOIRE; FOOD TECHNOLOGY; FOODS; FOSFORO; GELS; HYDROLYSAT DE PROTEINES; HYDROLYSATES; HYDROLYZED PROTEINS; LABORATORY EXPERIMENTATION; MALTODEXTRINA; MALTODEXTRINE; MALTODEXTRINS; METHODE; METHODS; METODOS; ODEUR; ODOR ABATEMENT; ODORS; OLIGOSACARIDOS; OLIGOSACCHARIDE; OLIGOSACCHARIDES; OLOR; ORGANOLEPTIC ANALYSIS; PHOSPHORE; PHOSPHORUS; POLIMEROS; POLYMERE; POLYMERS; PRODUIT ALIMENTAIRE; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; PROTEINAS HIDROLIZADAS; RANCIDEZ; RANCIDITE; RANCIDITY; RHEOLOGICAL PROPERTIES; SALAD DRESSINGS; SALSAS; SAUCE; SAUCES; SMELL; STARCH; STOCKAGE; STORAGE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TEMPERATURA; TEMPERATURE; TEMPS; TIEMPO; TIME; TRAITEMENT AUX ALCALIS; TRATAMIENTO ALCALINO; TRIGO; VISCOELASTICITY; WHEATS
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.1997.74.4.424

Wheat and corn maltodextrins (W-MD 8 and C-MD 8) with dextrose equivalent (DE) 2-3 were prepared by heterogeneous bacterial alpha-amylase digestion of a 15% starch paste at 95 degrees C for 8 min followed by cooling and spray-drying. Gels of the two maltodextrins appeared opaque with a glossy surface and melted reversibly at approximately 65 degrees C. Scanning electron micrographs showed that the products were divided finely and had few large remnants of starch granules. The fine granulation of W-MD 8 and C-MD 8 caused some clumping in cold water; homogeneous solutions were achieved with vigorous stirring at 90 degrees C. Size-exclusion chromatograms showed that the two products contained similar broad, molecular-weight distributions of saccharides. A commercial potato maltodextrin marketed as a fat-replacer contained fewer short-length molecules when compared to W-MD 8 and C-MD 8, whereas a commercial corn maltodextrin fat-replacer contained more. High-performance anion-exchange chromatography with pulsed-amperometric detection showed that all four maltodextrins contained only linear maltosaccharides between DP 2 and 2S, with elevated levels of maltotriose and maltohexaose. The new wheat and corn maltodextrins contained 0.6-1.0% lipids and became rancid when stored at 30 degrees C. The rancidity development in W-MD 8 was eliminated either by alkali treatment of starting starch or by charcoal treatment of the warm hydrolyzate