Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders

Radosta, S.; Schierbaum, F.; Reuther, F.; Anger, H.

doi:10.1002/star.19890411008

Cited by 28 publications

(13 citation statements)

References 29 publications

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“…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]. of less than 20 [1, 2].…”

mentioning

confidence: 99%

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

Lumdubwong

Seib

2001

Starch/Stärke

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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

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mentioning

confidence: 99%

“…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].…”

mentioning

confidence: 99%

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

Lumdubwong

Seib

2001

Starch/Stärke

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“…The Flory-Huggins parameter v was larger than 0.5, indicating a repulsive interaction between water and polymer material (Radosta et al 1989). Then water-water interaction was predominant, and water molecules preferred to form clusters in glutinous rice flour at high activities.…”

Section: Brown Analysismentioning

confidence: 99%

The states of water in glutinous rice flour characterized by interpreting desorption isotherm

et al. 2017

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Water content of glutinous rice flour were determined after equilibrium at water activity (a w ) of 0.06-0.98 and temperature of 10, 20 and 30°C. Distribution of water in different states and its evolution with a w were characterized using four composite models. Interactions of water molecules with solid matrix and themselves were further evaluated. The Park model was a more realistic and mechanism-based approach for describing water desorption of glutinous rice flour. Increased equilibrium water induced by lowering temperature existed mostly as strongly bound water with only a few parts as weakly bound water. The water-polymer thermodynamic incompatibility predominated the water mobility, and resulted in a rapid decrease of diffusion coefficient at a w [ *0.7. Water diffusivity behavior with a w suggested water clustering at high a w levels. The Zimm-Lundberg theory, Park model and Brown analysis all revealed that critical a w of water clustering was of 0.81-0.85, depending on temperature, but gave inconsistent prediction about mean cluster size.

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“…According to Amirbahman et al and Penrod et al (26,28), it is given by where Φ is the volume fraction of O antigens in the polymer interaction layer, Vl is the molar volume of water, and is the Flory-Huggins solvency parameter, which accounts for the affinity of the O antigens for water. For the O antigens, we took a value of 0.47 on the basis of data for several polysaccharides (30). For the O antigens, we took a value of 0.47 on the basis of data for several polysaccharides (30).…”

Section: Inference Of Polymer Interactions From the Deviation Of Adhementioning

confidence: 99%

Quantification of Polymer Interactions in Bacterial Adhesion

Jucker

Zehnder

Harms

1998

Environ. Sci. Technol.

154

113

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Adhesion of bacteria to solids is governed by van der Waals, electrostatic, and acid-base (hydrophobic) interactions, which are combined in an extended DLVO model (DLVO-AB) and by interactions of bacterial surface polymers with the solid surfaces. A method to calculate polymer interactions was not available yet, and their existence had been inferred only qualitatively from the deviation of the actual adhesion from DLVO-AB-based expectations. Here, we present attempts (i) to quantify polymer interactions from this deviation and (ii) to calculate them independently as the sum of repulsive and attractive contributions. Repulsion was assumed to result from the resistance of the polymer layer against compression. Its calculation was most sensitive to the packing density of the polymers in the cell envelope. Attraction was assumed to origin from polymer adsorption to the surface and was calculated on the basis of adsorption data of isolated surface polymers. Comparison of total interaction energy curves with adhesion of six Gram-negative bacteria to glass showed that the low adherence of five strains may have resulted from dominant polymer repulsion, i.e., hardly compressible cell envelopes hindered the bacteria to approach the energy minima resulting from DLVO-AB interactions. One strain adhered readily, possibly because polymer repulsion was low and polymer attraction and DLVO-AB forces dominated the overall interaction.

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Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders

Cited by 28 publications

References 29 publications

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

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

The states of water in glutinous rice flour characterized by interpreting desorption isotherm

Quantification of Polymer Interactions in Bacterial Adhesion

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