Abstract
Maltodextrins are hydrolysis products of starch. The present research aimed to study physical properties of maltodextrins (water sorption, water plasticization behavior and enthalpy relaxation) and highlighting their functions as food components. The GAB and GT equation were fitted successfully to water sorption and water plasticization data of maltodextrin DE 10. The critical water content and critical water activity values at 25 °C were 14 g water/100 g dry solid and 0.68 aw, respectively. The Kohlrausch–Williams–Watt (KWW model) and extended Adam-Gibbs model fitted well the enthalpy relaxation kinetics data. The non-exponential parameter, β value of maltodextrin DE 10 was within in the range of 0.15–0.93 and its value was dependent on the water activity. At 25 °C, Maltodextrin with aw <0.43 was stable glassy as indicated by very long enthalpy relaxation time. The KWW model gave a more accurate fit than the extended Adam-Gibbs model. Arrhenius model fitted well to enthalpy relaxation data and gave a free activation energy (Ea) of 459.5 kJ/mol.
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