Abstract
Low converted products of enzyme and acid hydrolysis of starch, short chain polymer-maltodextrins were produced in well controlled laboratory conditions and together with some commercial industrial products have been tested. Molecular characteristics of these various maltodextrins, such as specific optical rotation, dextrose equivalent, degree of polymerisation, molecular mass and turbidity have been determined. The influence of hydrolysis type, as well as some mutual dependencies between various molecular characteristics (specific optical rotation–dextrose equivalent, turbidity–dextrose equivalent) have been considered. Rheological behaviour of concentrated maltodextrin solutions in the concentration range of 100–500 g dm −3 and temperature range 20–50°C was investigated by rotational viscometry. The flow type was Newtonian, i.e. viscosity was independent of shear rate. Concentration and temperature dependencies of viscosity have been determined, as well as a linear relationship between the viscosity and dextrose equivalent. Viscosities of diluted maltodextrin solutions (concentration 0.002–0.01 g cm −3) were determined at 20°C and intrinsic viscosity (limiting viscosity number) values were calculated. A linear relationship between the intrinsic viscosity and dextrose equivalent has been found. Applicability of the Staudinger equation, [ η]= KM a , to the intrinsic viscosity–molecular mass relationship have been shown. A basis for a viscometric method of the dextrose equivalent determination has been developed.
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