Low- and Medium-DE Maltodextrins From Waxy Wheat Starch: Preparation and Properties

Abstract

Maltodextrin (MD) in the USA is a starch-hydrolysis product with a dextrose equivalent (D.E.) of less than 20 [1, 2]. MD's are widely used in fat mimetics, beverages, flavor carriers, frozen desserts, and nutritional products, to name a few. To date MD's from wheat starch have not been commercialized in the USA.Mainly, MD's are classified by DE, which is equal to 100 divided by the number-average degree of polymerization ( _ D _ _ P _ n ) of a MD. Increasing the DE of MD's increases their hygroscopicity, water-solubility, fluidity, osmolality, sweetness, browning reaction in foods, and digestibility in infants. On the contrary, decreasing DE (increasing the molecular size of a MD) results in MD's having starch-like properties, including thickening, cohesiveness, film-forming, and a glassy state at approximately -6°C for a saturated solution [3, 4].MD's having the same DE may have different properties depending on the extent of branching and the size distribution of the molecules [5][6][7]. Waxy corn MD's, for exam-ple, have higher solubility and solution clarity than to those from dent corn with the same DE [8]. Also, MD's prepared at different temperatures possess different characteristics. A high-temperature digestion leads to a less heterogeneous molecular-weight distribution during the initial phase of the hydrolysis [9]. High molecular-weight components in a MD exert a disproportionate effect on viscosity, water-solubility and solution clarity and stability, whereas low molecular weight components influence browning, crystallization, sweetness, and dextrose equivalence [7]. In

Evaluation of the Swelling Properties and Sorption Capacity of Maltodextrin-Based Cross-Linked Polymers

“…Subsequently, the storage modulus was used to calculate the density of polymer chains per volume unit (ʋ e R ), according to Equation (4). Higher ʋe R values were observed for GLU_TTE in comparison with GLU_BDE, with values equal to 2.83 × 10 −6 ± 1.86 × 10 −6 mol/cm 3 and 2.38 × 10 −6 ± 9.68 × 10 −7 mol/cm 3 , respectively, which is in agreement with the results obtained from WAC and cross-linking density via the Flory-Rehner theory. This aspect can be explained by the presence, in the case of GLU_TTE, of a more cross-linked and compact network that is favored by employing a tri-functional cross-linker during the polymer synthesis.…”

“…This value represents the reducing equivalent of maltodextrin against the same mass of glucose. Usually, the higher the dextrose equivalent, the lower the molecular weight of the maltodextrin [3,4]. Because of maltodextrins' good water solubility, numerous studies reported the possibility of cross-linking them into insoluble polymer networks by exploiting suitable cross-linkers, aiming for application in aqueous media [5][6][7][8][9][10].…”

Effects of the Morphology, Surface Modification and Application Methods of ZnO-NPs on the Growth and Biomass of Tomato Plants

“…Maltodextrin (MDX) is a polysaccharide derived from starch hydrolysis and its main application is in the food industry as an artificial sweetener [27]. It is also used in agriculture as a constituent in some insecticides and acaricides [28]. It has been shown that NPs' morphology affects their optical, electrochemical, sensory, thermal and mechanical properties.…”

Wet-milling properties of waxy wheat flours by two laboratory methods

“…Cross-linking waxy wheat starch, akin to cross-linked waxy corn starch, imparts high and stable viscosity to processed foods (Reddy & Seib, 2000). Maltodextrins with dextrose equivalents of 1 and 10 were successfully produced from waxy wheat starches because of their lower levels (<0.1%) of lipids (Lumdubwong & Seib, 2001).…”