Dextrose Equivalent Value Research Articles

Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships

The conventional method of producing enzyme modified starch (ES) involves using a dilute starch suspension, which necessitated substantial heat expenditure for drying the product and resulted in significant energy waste. Improved extrusion cooking technology (IECT) could extrude materials under high moisture, and it is a new physical modification technology. A comprehensive investigation was undertaken to produce enzyme modified starch (ES) with varying dextrose equivalent (DE) using IECT. The study systematically explored the effects of different screw speeds on the resulting IECT-ES properties. And principal component analysis and artificial neural network analysis were used to explore the correlation between data and the synaptic weight relationships. Results indicated that Maltese cross of IECT-ES disappeared, the R1047/1022 and R995/1022 decreased to 0.7305 and 0.9012 respectively, the full width at half maximum at 480 cm−1 increased to 26.81 %, light transmittance increased to 21.20 % and DE value rose to 14.19 % at 300 rpm. The properties evolution of IECT-ES was closely related to changes in structure and conditions. This study aimed to evaluate the effectiveness of IECT as an alternative method for producing enzyme modified starch. The findings provide valuable insights into more energy-efficient starch modification processes.

Multi-Stage Corn-to-Syrup Process Monitoring and Yield Prediction Using Machine Learning and Statistical Methods.

Corn syrup is a cost-effective sweetener ingredient for the food industry. In producing syrup from corn, process control to enhance and/or maintain a constant dextrose equivalent value (DE) is a constant challenge, especially in semi-automated/batch production settings, which are common in small to medium-size factories. Existing work has focused on continuous process control to keep parameter values within a setpoint. The machine learning method applied is for time series data. This study focuses on building process control models to enable semi-automation in small to medium-size factories in which the data are not as time dependent. Correlation coefficients were used to identify key process parameters that contribute to feed pH value and DE. Artificial neural network (ANN), support vector machine (SVM), and linear regression (LR) models were built to predict feed pH and DE. The results suggest (1) model accuracy ranges from 91% to 96%; (2) the ANN models yielded about 1% to 3% higher accuracy than the SVM and LR models and the prediction accuracy is robust even with as few as six data sets; (3) both the SVM and ANN models have noise tolerant properties, but ANN has a higher noise tolerance than SVM; (4) SVM performance can be hindered when using high-dimensional data sets; (5) the LR model yields higher variation in accuracy prediction than ANN and SVM; (6) distribution fitting is a good approach for generating data; however, fidelity of fitting can greatly impact accuracy; and (7) multi-stage models yield higher accuracy than single-stage models, but there are pros and cons to each approach.

Quantitative and qualitative evaluation of maltodextrin products in the industry using near‐infrared spectroscopy

SummaryMaltodextrin is a crucial ingredient in food and pharmaceutical sectors. Traditional quality assessment methods for maltodextrin are destructive and time consuming. This study aimed to employ near‐infrared (NIR) spectroscopy and chemometrics to differentiate maltodextrin variants and measure their quality parameters efficiently. NIR spectra were recorded in the range of 12 000–4000 cm−1 using the transflectance mode. The classification model effectively distinguished maltodextrin types based on their dextrose equivalent (DE) values using techniques such as partial least squares‐discriminant analysis and supervised self‐organising map (SSOM). Moreover, quality parameters including moisture content, DE value, maltose, maltotriose, pH, and SO2 were quantitatively assessed using partial least squares regression (PLSR) and SSOM models. Particularly, PLSR provided better results, with residual predictive deviation values exceeding 2.5 for moisture content, DE values, maltose, and maltotriose. These models can be applied for use in both laboratory settings and industrial monitoring.

Synthesis of Maltodextrin from Comercial Corn Starch with Variation of Alpha Amylase Concentration, Temperature and Hydrolisis Period for Determining Dextrose Equivalen Value

Maltodextrin is defined as a partial starch hydrolysis product prepared by the addition of an acid or an enzyme, which contains α-D-glucose units which are mostly bound by - (1,4) glycosidic bonds. Maltodextrin is usually described by DE (Dextrose Equivalent). The commercial use of starch is affected by the DE value. The greater DE value means the more percentage of starch that turns into reducing sugars. This research was conducted by testing the DE value with maltodextrin production using alpha amylase enzyme catalyst by varying the enzyme concentration (0.2 ml; 0.4 ml; 0.6 ml), hydrolysis time (60 min; 90 min) and hydrolysis temperature (70°C ; 80°C). The results of the research give some point that's the DE value obtained with the independent variables, which is the time of hydrolysis and the concentration of the enzyme catalyst, experienced data fluctuations because the sample still had a lot of water. Also the higher of hydrolysis temperature, the greater DE value of maltodextrin was obtained.

A recombinant amylomaltase from Thermus thermophilus STB20 can tailor the macromolecular characteristics of tapioca starch through its transglycosylation activity

Amylomaltase (AM) is a transglucosylase known for producing glucans exclusively with α-1,4 linkages, which is widely used in the industries for modification of starch. In this paper, a study was conducted to investigate both the characteristics of recombinant amylomaltase from Thermus thermophilus STB20 (TtAM) and its impact on the fine structure of tapioca starch. The TtAM showed an excellent thermostability and a high affinity for larger molecular substrates. Changes in the molecular characteristics of tapioca starch were discussed in terms of chain length distribution (CLD) and molecular weight distribution (Mw) under different enzyme dosages and reaction times. The TtAM degraded amylose, which was transferred to short side chains (DP 11-26) of amylopectin, thereby extending short side chains into longer chains (DP >26). The Mw of TtAM-treated starches initially increased and then decreased. With increasing enzyme dosage and reaction time, the TtAM facilitated hydrolysis activities, reducing the proportion of long side chains, which led to increase the dextrose equivalent (DE) value. Cycloamylose (DP 8 - 33) was generated during the modification process, reflecting a diversified range of the enzyme products, and resulting in a polymodal distribution profile in the Mw. These findings potentially broaden the utilization of TtAM in the production of starch conversion products, indicating that novel starch-based derivatives with tailor-made structures can be obtained by controlling the enzyme dosages and reaction times.

Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst

Hydrolysis process is relatively slow, requiring the use of catalyst and microwave assistance to accelerate the reaction. There fore, this study aimed to determine the optimum conditions for partial hydrolysis of sorghum starch (Sorghum bicolor L.) using acetic acid as a microwave-assisted catalyst to produce maltodextrin. The experiment was carried out in several stages, namely gelatinization, liquefaction, and drying, while Response Surface Method (RSM) was used for variable design and data analysis. Hydrolysis process was carried out with three independent variables, including acetic acid concentration (9%, 12%, and 15%), microwave power (300 watts, 400 watts, and 500 watts), and liquefaction time (35 minutes, 45 minutes, and 55 minutes). The results showed that the highest DE (Dextrose Equivalent) value of maltodextrin was found at 17.04% acid concentration, 400 watts microwave power, and 45 minutes liquefaction time, valued at 18.921 ± 0.099. The optimum dextrose equivalent of 17.763 would be achieved at 16.879% acetic acid concentration, 390.233 watts of microwave power, and 47.055 minutes of liquefaction time. This study introduces the innovation of using acetic acid as a catalyst and microwave assistance during the gelatinization stage.

Production of Glucose Syrup Derived from Cassava Peel Starch Using Amylase Enzyme from Green Bean Seed Sprout Extract (Phaseolus radiatus L.)

The production of glucose syrup derived from cassava peels starch using amylase enzyme from green bean seed sprout extract (Phaseolus radiatus L.) has been carried out by isolating the enzyme from the green bean seed sprouts extract then purified by precipitation using ammonium sulphate with the saturation of 60% (w/v). Amylase enzyme activity was determined using the Nelson Somogyi method. The research results obtained the activity of the amylase enzyme in the deposition of 60% ammonium sulphate at 12.22 U/mL. Amylase enzyme was applied as a hydrolyzed starch from cassava peels with a weight ratio of raw material with water 10% (w / v) to produce glucose syrup with the addition of 0.25% enzyme; 0.5%; 0.75%; 1% (v / v). The glucose syrup obtained was then tested for viscosity, reducing sugars, water content, ash content, and organoleptics. The best glucose syrup analysis results from adding 1% amylase enzyme with a viscosity value of 238.71cP, water content of 12.45%, reduction sugar content of 33.81%, ash content of 0.49%, and dextrose equivalent value of 50.16%.

Chemical and functional properties of starch nanoparticle from purple sweet potato var. ayamurasaki

The native purple sweet potato (PSP) starch of the Ayamurasaki variety has drawbacks that limit its application in food. This study aims to produce starch nanoparticles from PSP by hydrolysis using 3 types of acids, such as citric acid, acetic acid, and lactic acid. The hydrolysis process was carried out by incubating PSP starch suspension using an acid solution with a concentration of 7.5% and the ratio of starch and acid was 1:5 (w/w). The resulting PSP starch nanoparticles were analyzed for their chemical and functional characteristics. The study design used a Completely Randomized Non-Factorial Design with four repetitions. The results showed that the hydrolysis process produced starch with amylose content, total sugar content, reducing sugar content, and swelling power which were significantly different (p<0.05) from the native PSP starch. However, the dextrose equivalent value (DE), degree of polymerization (DP), and solubility of the PSP starch nanoparticles were not significantly different (p>0.05) from the native PSP starch. The type of acid had a significantly different effect on the amylose content, total sugar and reducing sugar content, but had no significant effect on the DE, DP, swelling power and solubility values of the PSP starch nanoparticles. Significantly (p<0.05) hydrolysis of starch with acetic acid resulted in the highest yield of starch nanoparticles. Starch hydrolysis with acetic acid significantly (p<0.05) produced the highest yield of PSP starch nanoparticles.

Classification of industrial tapioca starch hydrolysis products based on their Brix and dextrose equivalent values using near-infrared spectroscopy.

Industrial starch hydrolysis allows the production of syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor-intensive and time-consuming, the objective of this study was to investigate the potential of near-infrared (NIR) spectroscopy for classifying the different tapioca starch hydrolysis products. NIR spectra of samples of seven products (n = 410) were recorded in transflectance mode in the 12 000-4000 cm-1 range. Next, orthogonal partial least squares (OPLS) regression models were built to predict the Brix and DE values of the different samples. To classify the different starch hydrolysis products, support vector machines (SVM) were trained using either the raw spectra or latent variables (LVs) obtained from the OPLS models. The best classification accuracy was obtained by the SVM classifier based on the LVs from the OPLS model for DE prediction, resulting in 95% correct classification over all classes. These results show the potential of NIR spectroscopy for classifying tapioca starch hydrolysis products with respect to their functional properties related to the Brix and DE values. © 2024 Society of Chemical Industry.

Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying

Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.

Bio-versus Chemical Approaches to Produce Maltodextrin (de 9 – 12) for Potential Applications in Functional Foods and Pharmaceuticals

Maltodextrin is recognized as a food and pharmaceutical additive that is safe for direct human consumption. The physical and chemical properties of maltodextrin strongly depend on its DE (dextrose equivalent) index. Maltodextrin is a hydrolyzed product derived from starch that has gained numerous industrial applications since the last few decades. Currently, there is an increasing demand for modified starch products. Unfortunately, the relevant production process remains inefficient, leading to relatively low product quality and performance. This paper reports the results of parameterized production processes of maltodextrin with DE values ranging from 9 to 12, achieved by hydrolyzing cassava starch. Two approaches were conducted in this work, including hydrolysis with the catalysis of α-amylase enzyme and HCl acid. In the α-amylase enzyme method, various factors were investigated, such as starch content, hydrolysis time, enzyme concentration, and hydrolysis temperature. In the HCl acid method, process parameters were studied, including starch content, HCl acid concentration, reaction time, and temperature. For both approaches, the DE index of maltodextrin was selected as the objective function, and it was found to be influenced by several process conditions. Utilizing a full Design of Experiment (DoE) plan, a regression equation was developed to illustrate the influence of these factors. From the regression equation, the optimal conditions for the production of desired maltodextrin were derived and compared between the two hydrolysis methods.

Cross-linked α-amylase aggregates on Fe3O4 magnetic nanoparticles modified with polydopamine/polyethyleneimine for efficient hydrolysis of starch

In this work α-amylase was immobilized on magnetic Fe3O4 nanoparticles with polyethylenimine (PEI)/polydopamine (PDA) coating or 3-aminopropyl triethoxysilane (APTES) for the first time via adsorption–precipitation–cross-linking. Compared with the free α-amylase, the resultant magnetic cross-linked α-amylase aggregates (PEI/PDA-M-CLEAs and N-M-CLEAs) exhibited excellent thermal and storage stability as well as pH stability. After storage at 25 °C for 60 days, free α-amylase only retained 60% of its initial activity, while PEI/PDA-M-CLEAs and N-M-CLEAs retained 80% and 78% of their initial activities, respectively. Furthermore, N-M-CLEAs and PEI/PDA-M-CLEAs showed good reusability. After 6 repeated uses, PEI/PDA-M-CLEAs and N-M-CLEAs still maintained 65% and 62% of their initial activities, respectively. Especially, PEI/PDA-M-CLEAs and N-M-CLEAs exhibited higher starch hydrolysis efficiency than free α-amylase. The maximum dextrose equivalent (DE) values of starch hydrolysis by PEI/PDA-M-CLEAs and N-M-CLEAs reached 29.24% and 28.79% within 90 min, respectively. However, the maximum DE values of starch hydrolysis by the free α-amylase was only 27.89% even in 150 min. The magnetic cross-linked α-amylase aggregates could be introduced as effective biocatalyst for industrial applications in production of maltose syrups.

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste

The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.

Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch

Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-extrusion method of starch with 42 % moisture and enzyme was adopted to reveal the effects of different enzyme dosages on the structure and properties of corn starch. After enzyme treatment on the basis of IECT, starch granules were broken into fragments without the occurrence of clear Maltese cross. R1047/1022 and R995/1022 values, peak intensity of Raman spectra and gelatinization temperature decreased, and the full width at half maximum at 480 cm−1 of Raman spectra raised. Moreover, the bound water proportion decreased from 87.44 % to 85.84 % ∼ 78.67 %, and the maximum light transmittance and dextrose equivalent values increased to 34.13 % and 26.14, respectively. The solubility of starch granules was all above 60 %. Findings supported that the mechanochemical effect of IECT on starch was conducive to the enzymatic modification.

Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme.

Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0kDa, and its optimum activity was observed at pH 7.0 and 70°C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5×106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24h, the shorter chains (degree of polymerization, DP<13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP>24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application.

Comparison of Immobilized and Free Amyloglucosidase Process in Glucose SyrupsProduction from White Sorghum Starch.

Optimum conditions for glucose syrups production from white sorghum were studied through sequential liquefaction and saccharification processes. In the liquefaction process, a maximum dextrose equivalent (DE) of 10.98 % was achieved using 30 % (w/v) of starch and Termamyl ɑ-amylase from Bacillus licheniformis. Saccharification was performed by free and immobilized amyloglucosidase from Rhizopus mold at 1 % (w/v). DE values of 88.32 % and 79.95 % were obtained from 30 % (w/v) of starch with, respectively, free and immobilized enzyme. The immobilized Amyloglucosidase in calcium alginate beads showed reusable capacity for up to 6 cycles with 46 % of the original activity retained. The kinetic behaviour of immobilized and free enzyme gives Km value of 22.13 and 16.55 mg mL-1 and Vmax of 0.69 and 1.61 mg mL-1 min-1 , respectively. The hydrolysis yield using immobilized amyloglucosidase were lower than that of the free one. However, it is relevant to reuse enzyme without losing activity in order to trim down the overall costs of enzymatic bioprocesses as starch transformation into required products in industrial manufacturing. Hydrolysis of sorghum starch using immobilized amyloglucosidase represents a promising alternative towards the development of the glucose syrups production process and its utilization in various industries.

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

For the first time on food powders, environmental Atomic Force Microscopy (AFM) was used to probe single particle surface properties in real time by variating relative humidity (RH) and temperature. Low, intermediate, and high dextrose equivalent (DE) maltodextrins values were used as a model matrix. Humidity ramps from 20 to 80% at constant temperatures of 20 and 50 °C and temperature ramps from 20 to 50 °C at a constant RH of 20 and 80% were performed. Surface topography, roughness, and Young modulus distribution evolutions at the particle surface were studied under these conditions. It was observed that glass transition and RH are driving particle surface properties. Glass transition was always accompanied by a significant global surface smoothing, whatever the DE value. Surface smoothing phenomenon were also accompanied by a large decrease of the surface roughness with the increase of RH. Apart from the impact on surface topography, glass transition also impacted particle physics. Particles in the glassy state were relatively hard with a high and heterogenous Young modulus distribution. An increase in the RH made the particle progressively softer, whereas crossing the glass transition temperature leads to a really soft surface and to the homogenization of the Young modulus distribution. These results showed that glass transition significantly impacts particle surface properties and is promising to optimize food powder formulation and their shelf-life extension.

RNN-LSTM-Based Model Predictive Control for a Corn-to-Sugar Process

The corn-to-sugar process is difficult to control automatically because of the complex physical and chemical phenomena involved. Because the RNN-LSTN model has been shown to handle long-term time dependencies well, this article focused on the design of a model predictive control system based on this machine learning model. Based on the historical data, we first reduced the input variable dimension through data preprocessing, data dimension reduction, sensitivity analysis, etc., and then the RNN-LSTM model, with these identified key sites as inputs, and the dextrose equivalent value as the output, was constructed. Then, through model predictive control using the locally linearized RNN-LSTM as the predictive model, the objective value of the dextrose equivalent was successfully controlled at the target value by our simulation study, in different situations of setpoint changes and disturbances. This showed the potential of applying RNN-LSTM-Based model predictive control in a corn-to-sugar process.

Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent

Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.

Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup

Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing sugar, total dissolved solids, dextrose equivalent, and sweetness level from the glucose syrup produced. This research was conducted in 3 stages, namely gelatinization, liquefaction, and saccharification. The use of sago substrate concentrations were 25%, 30%, and 35%. The use of amylase enzyme is 0.1% dry weight and glucoamylase enzyme is 0.008 g/g dry weight. This study used a completely randomized design with a factorial pattern with two replications and data analysis using Duncan test. The use of α-amylase and glucoamylase enzymes in the manufacture of glucose syrup from sago starch affects the glucose syrup produced. The best result is obtained from 30% substrate concentration with reducing sugar value is 186.07 g/L, total dissolved solid is 36.13%, dextrose equivalent value is 62.02%, and sweetness level value is 33.92 ºbrix.