Temperature influences on network formation of low DE maltodextrin gels

Abstract

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Transformations and functional role of starch during potato crisp making: A review

“…Starch hydrolysates such as maltodextrins easily dissolve in the water phase and are said to compete with starch for the available water (van der Sman & Broeze, 2013). They act as bulking agents and may even contribute to gel formation at temperatures up to at least 60°C (Kanyuck, Mills, Norton, & Norton-Welch, 2019).…”

Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

“…HA gellan was mixed into DI water at 90 °C and hydrated for 2 hours with stirring to reach a stock concentration between 4 and 5% (Cassanelli et al, 2018). MD was slowly dispersed in DI water at 95 °C and stirred for 4 hours to hydrate at stock concentrations ranging from 40% to 60% (Kanyuck et al, 2019). Glucose and the other MDs (DE 10 and modified) were prepared identically by fulling hydrating in heated water prior to mixing.…”

“…Prior to data collection, gels were pre-melted in the DSC by heating and cooling at 1 °C/min from 20° to 95° C with a 10 minute hold at 95° to ensure a homogenous sample over the bottom of the vessel. For adequate measurement of the MD contribution to the gel, all samples were held at room temperature for 4 days prior to the reported DSC analysis (Kanyuck et al, 2019). Gels were added hot with a mass of 0.8 ± 0.1 g and a matching mass of DI water.…”

“…The first section will examine the type and mechanism of network formation and the second will examine contributions of each polymer to composite modulus and fracture behaviour. Maltodextrin (MD) gels are formed by dense aggregate regions which form strong brittle gels at high concentrations (Schierbaum et al, 1992;Chronakis, 1998;Loret et al, 2004;Kanyuck et al, 2019). This polymer is a carbohydrate created through the hydrolysis of starch into shorter chains (Chronakis, 1998).…”

“…Gelation occurs by aggregation of double helix chains of polymer strands and the presence of sufficient long stands that are able to connect multiple aggregate regions (Reuther et al, 1984;Radosta and Schierbaum, 1990). For the DE 2 potato MD used, critical gelling concentration are reported between 15 and 20% by weight (Kasapis et al, 1993b;Loret et al, 2004;Kanyuck et al, 2019). High acyl (HA) gellan gum forms a soft and flexible gel with a high strain to fracture caused by a fibrous gel network (Sanderson et al, 1988;Funami et al, 2008).…”