Abstract
High V-type relative crystallinity (VRC) dextrin (HVD) was prepared by high-temperature acid-ethanol hydrolysis (HTAEH) of V-type granular starch (VGS). The influence factors including acid concentration, acidolysis temperature and acidolysis duration on HVD production were investigated along with the formation mechanism. HVD with the highest VRC (45.15%) was prepared in 60% (v/v) ethanol at an HCl concentration of 2.0% (w/w), an acidolysis temperature of 95 °C and an acidolysis duration of 30 min. Increasing VRC during the first stage of HTAEH indicated that the V-type crystalline region of VGS was resistant to acid hydrolysis. The molecular weight of VGS was significantly decreased after 10 min∼30 min of HTAEH but remained relatively constant thereafter. The increase in VRC of HVD was due to acid hydrolysis of amylose (AM), and degraded AM with a peak degree of polymerisation of 107 was more easily to complex with ethanol.
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