Dextrose Equivalent Value Research Articles

Degradation of Potato Starch and the Antioxidant Activity of the Hydrolysates

In the present study, degradation of potato starch with marine cold-active α-amylase was investigated. The hydrolysis conditions were optimized as follows: reaction time 2 h, pH 6.5, temperature 20C and α-amylase amount 12 U/g. Under these optimum hydrolysis conditions, the dextrose equivalent value of the potato starch hydrolysates reached to 49.56, indicating that the average degree of polymerization of the potato starch hydrolysates was approximately 2. The potato starch hydrolysates consist of glucose, maltose, isomaltose, maltotriose and trace of other maltooligosaccharides with degree of polymerization ranged 4–7. The potato starch hydrolysates scavenged hydroxyl radical by 95.05% at the concentration of 80 mg/mL, indicating that the potato starch hydrolysates may be used as a food antioxidant. Practical Applications Potato starch can be efficiently hydrolyzed by marine cold-active α-amylase under moderate conditions, especially low temperature. The results of this study could be could be of practical food applications.

Spray-drying microencapsulation of CoQ10 in olive oil for enhanced water dispersion, stability and bioaccessibility: Influence of type of emulsifiers and/or wall materials

There is increasing interest in developing food-grade coenzyme Q10 (CoQ10) ingredients for functional food formulations. This paper reported a spray-drying microencapsulation of CoQ10 (in olive oil) using different food-grade biopolymers [soy protein isolate (SPI), pea protein isolate (PPI), defatted milk powder and octenylsuccinic anhydride-modified starch (OSA)] as the emulsifiers and wall materials, with the aim to improve its water solubility, stability and bioaccessibility. To improve the microencapsulation, maltodextrin (with a dextrose equivalent value of 16) was blended with the emulsifiers to produce the spray-dried microencapsulates. The type of proteins affected their physicochemical characteristics, including particle size, surface hydrophobicity and ξ-potential, which accordingly led to the differences in characteristics of the formed emulsions, e.g. droplet size and distribution profile, flocculated state of droplets, stability against coalescence and creaming, as well as interfacial protein concentration. All the microencapsulate preparations exhibited high encapsulation efficiency and good redispersion and/or dissolution behavior, though the encapsulation efficiency and dissolution behavior varied with the type of applied emulsifiers. The better encapsulation efficiency and dissolution behavior were largely related to the higher interfacial emulsifier concentration of the corresponding original emulsions. Furthermore, the microencapsulation remarkably improved the UV- or heat- stability, as well as the in vitro bioaccessibility of CoQ10. The improvement also distinctly varied with the type of applied emulsifiers. The results suggest that the spray-drying microencapsulation is an effective technique to improve the low water solubility and bioavailability of CoQ10, however, the choice of emulsifiers or wall materials is important for the optimization of the CoQ10 encapsulation.

Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages

This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted in a greater increase in brown colour development, ionic calcium, protein particle size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydration and heat stability on sterilisation at 120°C. Incorporation of glucose polymers with MPI retarded sedimentation of protein during accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimentation velocity and compressibility of sediment formed than corn syrup solids DE38. The results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical stability of MPI-carbohydrate nutritional beverages.

Characterization and physiological effect of tapioca maltodextrin colloid plasma expander in hemorrhagic shock and resuscitation model.

Plasma expanders (PEs) are administered fluids to replace blood volume when massive blood loss has occured. Maltodextrin from tapioca starch was selected as a study candidate to prepare a colloid PE due to an uncomplicated production process. The formulations of mixture between tapioca maltodextrin and 0.9 % sodium chloride solution were prepared and then characterized. This was to investigate the effects of a dextrose equivalent (DE) and the concentration on the physical properties. Storage stability of each formulation was also determined and compared with clinically used PE [6 % hydroxyethyl starch (HES), 130/0.4]. The effects on the circulatory system in hamsters with hemorrhagic shock and resuscitation using prepared PE were also investigated. The results showed that low DE value led to high retrogradation, turbidity and viscosity but low colloid osmotic pressure and poor solubility. Among the prepared solutions, tapioca maltodextrin with DE6 at 10 % w/v concentration had comparable properties with 6 % HES 130/0.4. Animals resuscitated with 10 % DE6 PE had improved mean arterial blood pressure similar to those resuscitated with 6 % HES 130/0.4. However, several parameters in animals resuscitated with 10 % DE6 PE were lower than those resuscitated with 6 % HES 130/0.4, i.e., heart rate, functional capillary density. Therefore, if using tapioca maltodextrin for PE, some properties have to be considered and efficiently optimized.

Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract

Anthocyanins are sensitive compounds and easily degradable when exposed to light, oxygen and pH values higher than 7. In this context, to better take advantage of the functional properties and to increase the stability of these pigments, this work aimed to obtain extracts from jussara (Euterpe edulis Martius) pulp and to produce spray dried microparticles. Maltodextrin with different dextrose equivalent values (10, 20 and 30 DE), gum Arabic and the combination of the maltodextrin 10 DE with gum Arabic (proportions 25:75; 50:50 and 75:25) were evaluated as carrier agents. Microparticles were characterized in relation to the moisture content, water activity, hygroscopicity, glass transition temperature, particle size distribution, color, anthocyanin content and profile, antioxidant capacity and microstructure. Microparticles showed high anthocyanin retention, above 88%. Anthocyanin profiles were similar to the microparticles and jussara extract and two anthocyanins identified were cyanidin 3-rutinoside and cyanidin 3-glucoside. Carrier agents influenced on the microparticles characteristics; maltodextrin 30 DE presented higher hygroscopicity and the lowest glass transition temperature. Microparticles produced with maltodextrin 10, 20 and 30 DE have shown smoother spherical surface than particles constituted with gum Arabic. Homogeneous distribution of anthocyanin in the particle structure was observed by confocal microscopy analysis.

Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature.

Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40% of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27% of maltodextrin with 4-7 DE were found to be the most suitable for production of sour cherry Marasca powder.

Research on the Preparation and Performance of Binary Modified Maltodextrin Water-Reducing Agent

Using maltodextrin (MD) of different dextrose equivalent (DE) values, 1,3-propanesultone, and maleic anhydride as raw materials, a novel binary modified maltodextrin (BMMD) was synthesized and further applied as a water-reducing agent. Its structure was characterized by Fourier transform infrared (FT-IR) and UV. The rheological behavior of the sample solution and strengths for concrete were also determined and the adsorption was tested by TOC. The influence of the process parameters to degree of substitution (DS) and the dosage on the fluidity of cement paste were investigated. The results show that the optimal conditions of sulfonation were the MD of DE 15, m (sulfonated agent)/m (MD) of 1.4, the catalyst amount of 1% by mass MD, and the reaction time of 12 h; the optimal conditions of esterification were m (esterified agent)/m (SMD) of 0.6, the reaction temperature of 90°C, and the reaction time of 4 h. The optimal dosages of sulfonated maltodextrin (SMD) and BMMD were 0.475% and 0.45%, respectively. In this dosage, the main dispersion capacity of BMMD attributes to two kinds of anchoring groups (SO3- & COO-) and the appropriate molecular weight of MD.

제주산 자색고구마의 분자압축탈수 중 말토덱스트린 Dextrose Equivalent의 영향에 대한 연구

Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content (r 2 =0.96) and anthocyanin contents (r 2 =0.95) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

Effect of Heat-Moisture Treatment on Resistant Starch Content as well as Heat and Shear Stability of Pearl Millet Starch

The impact of hydrothermal treatment on functional, rheological, thermal and morphological properties of pearl millet starch was investigated. Starch was modified by heat-moisture treatment (HMT) at 110 °C for 4 h at varying moisture content, i.e. 20 % (HMT-20), 25 % (HMT-25) and 30 % (HMT-30). Resistant starch (RS) content increased significantly (p < 0.05) due to HMT with maximum (6.14 %) for HMT-30. Dextrose equivalent (DE) value also increased due to HMT and ranged between 3.97 and 7.35 %. Solubility of the starch decreased, whereas swelling power and oil absorption capacity increased due to HMT. The pasting temperature increased while peak, breakdown, setback and final viscosity decreased after HMT. The G′ (storage modulus) of starch paste (5 %) from treated samples was lower as compared to native (33.5 Pa). The gelatinization temperature (Tp) increased significantly (p < 0.05) due to HMT. Pearl millet starch granules were mainly round/oval, irregular and polygonal shape with 3–12 µm size. HMT at higher moisture level (30 %) caused cavity on starch granules. This study indicated that HMT increased RS content. The gels of modified starches were softer, having higher self-levelling properties (G′–G″).

Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values

Conjugation of whey protein with maltodextrin (MD) or corn syrup solids (CSS) having dextrose equivalent (DE) values in the range 6–38 was achieved by heating solutions of 5% whey protein isolate and 5% MD or CSS, initial pH 8.2, at 90 °C for up to 24 h. Maximum conjugation, with production of limited colour and advanced Maillard products was achieved after 8 h of heating. The extent of conjugation increased with increasing DE value of the MD and CSS ingredients. Conjugation increased whey protein solubility at pH 4.5 from 9% for whey protein heated alone to 24% for whey protein heated in the presence of CSS38 at 90 °C for 8 h. Conjugation of whey proteins with MD6 or CSS38 enhanced the stability to heating of protein solutions at 85 °C for 3 min with 50 mm added NaCl.

Enzyme stability, thermodynamics and secondary structures of α-amylase as probed by the CD spectroscopy

An amylase of a thermophilic bacterium, Bacillus sp. TSSC-3 (GenBank Number, EU710557) isolated from the Tulsi Shyam hot spring reservoir (Gujarat, India) was purified to the homogeneity in a single step on phenyl sepharose 6FF. The molecular weight of the enzyme was 25kD, while the temperature and pH optima for the enzyme catalysis were 80°C and 7, respectively. The purified enzyme was highly thermostable with broad pH stability and displayed remarkable resistance against surfactants, chelators, urea, guanidine HCl and various solvents as well. The stability and changes in the secondary structure of the enzyme under various extreme conditions were determined by the circular dichroism (CD) spectroscopy. The stability trends and the changes in the α-helices and β-sheets were analyzed by Mean Residual Ellipticity (MRE) and K2D3. The CD data confirmed the structural stability of the enzyme under various harsh conditions, yet it indicated reduced α-helix content and increased β-sheets upon denaturation. The thermodynamic parameters; deactivation rate constant, half-life, changes in entropy, enthalpy, activation energy and Gibb's free energy indicated that the enzyme–substrate reactions were highly stable. The overall profile of the enzyme: high thermostability, alkalitolerance, calcium independent nature, dextrose equivalent values and resistance against chemical denaturants, solvents and surfactants suggest its commercial applications.

Optimization of bioconversion process for trehalose production from enzymatic hydrolysis of kudzu root starch using a visualization method

Trehalose has many advantages due to its inertness and the ability to stabilize biomolecules. Trehalose synthase can catalyze intramolecular rearrangement of the inexpensive maltose into trehalose in a single step, which represents a simple, fast, and low-cost method for the future industrial production of trehalose. In this work, an intelligent visualization method for producing trehalose via trehalose synthase was for the first time established and optimized by corresponding enzymatic hydrolysis with kudzu root starch as the initial raw material. For the first step, kudzu root starch was liquefied by α-amylase at a certain dextrose equivalent value of 19–21, and β-amylase and pullulanase to saccharify for a certain time, a four-factor nine-level experimental design with nine experiments was performed according to the uniform design table U 9 * (94) to optimize the yield of maltose. Then, optimization of trehalose conversion ratio from kudzu root starch hydrolysate was carried out with a four-factor 12-level experimental design to forecast the optimal process conditions. By comparing verification tests and predicted results, the optimized operating conditions were pH 7.1, 22 °C, 32.5 % (14,000 U/ml) loading amounts of TreS enzyme and after 24 h, along with a 70.6 % trehalose conversion rate. The intelligent visualization method has succeeded in exploiting the conversion process of trehalose from kudzu root starch hydrolysate, which contributes significant benefits to the further commercial production of trehalose.

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

Whey protein stabilized O/W emulsions with and without maltodextrins were subjected to three cycles of freeze-thawing, and changes in particle size, creaming index (CI), free oil (oiling off), microstructures, and volatile release behavior were evaluated. After freeze-thawing, emulsions without maltodextrins experienced extensive droplet aggregation, and considerable level of creaming and oiling off were observed. Differential scanning calorimetry suggested that emulsion destabilization was mainly due to water crystallization. Among the three maltodextrins tested, maltodextrin with a dextrose equivalent (DE) value of 6 (DE 6) has the highest molecular weight and it offered the emulsion the least change in droplet size, CI and oiling off after the temperature processing. When volatile compounds were incorporated into the emulsions, the presence of maltodextrins modified their release behavior before and after freeze-thawing. Most volatiles had lower air-emulsion partition coefficients (KA/E) in emulsions containing maltodextrins, and the KA/E decreased with the increase of DE value of maltodextrins for some volatiles. In the emulsion without maltodextrins, freeze–thaw treatment resulted in lower release of propanol, pentanone, heptanone and higher release of diacetyl and hexanal in comparison to the release from controls without freeze-thawing. In emulsions with maltodextrins, no significant difference was found in the release of propanol, pentanone, heptanone between freeze-thawed emulsions and the untreated emulsion (p > 0.05).

Variations in Dextrose Equivalent and Dynamic Rheology of Dextrin Obtained by Enzymatic Hydrolysis of Edible Canna Starch

We aimed to evaluate the dextrose equivalent and the dynamic rheological parameters of dextrin obtained by hydrolysis of edible canna starch by using α-amylase enzyme. We found that the dextrose equivalent value and dynamic rheological properties, as presented by storage and loss modulus (Gʹ and G″) values, varied with the incubation time (1, 3, and 5 h) and α-amylase concentration (0.03, 0.04, 0.05, and 0.06% w/w). Increase in the incubation time and α-amylase concentration increased the dextrose equivalent from 9.0 ± 0.2 to 21.3 ± 1.9 and decreased the storage modulus (G′) from 3747.4 to 18.0 Pa and the loss modulus (G″) from 659.4 to 5.5 Pa at 25°C. Meanwhile, G′ decreased from 27781.0 Pa to 11313.1 Pa and G″ decreased from 6647.2 Pa to 1826.4 Pa at 95°C.

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (∆H) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shear-thinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties.

The effect of starch concentration on the gelatinization and liquefaction of corn starch

Starch liquefaction is a key step in the industrial production of syrups, including those used in microbial fermentation processes. As part of an effort to improve the efficiency of this process, the effects of starch concentration on the gelatinization and liquefaction of corn starch were investigated. The results demonstrated that high starch concentrations in the slurry make it difficult to gelatinize the starch. Elevated starch concentrations inhibited swelling and disruption of starch granules and resulted in the retention of starch crystallinity after heat treatment. It became very difficult to destroy the granular and crystalline structure of the starch by heat treatment when the starch concentration exceeded 45%. Furthermore, elevated starch concentration had negative effects on the liquefaction of corn starch catalyzed by a thermostable α-amylase. The dextrose equivalent (DE) values of starch hydrolysates decreased as the starch concentration increased. Nevertheless, increasing the starch concentration from 30 to 45% caused only a slight reduction in the DE value of the hydrolysate, indicating that starch liquefaction at 45% starch could be comparable with that at 30%. Starch concentrations exceeding 45% severely retarded starch liquefaction. The relatively low degree of starch liquefaction seen at high starch concentrations, especially above 45%, was related to incomplete gelatinization of the starch, and low mobility of the water molecules and polymeric chains in the reaction system. These results provide additional insight into the feasibility of high-temperature liquefaction at high corn starch concentrations.

Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying.

The purpose of this study was to determine the physicochemical properties of lutein microcapsules. Nine types of lutein microcapsules were prepared in order to determine their encapsulation efficiency and yield. Results show that lutein microcapsules with maltodextrin M040 and sucrose at the weight ratio of 3:1 (designated as M040:1) had the highest encapsulation efficiency (90.1%) among the lutein microcapsules, as well as a higher encapsulation yield (90.4%). The onset glass transition temperatures (Tgi ) and the surface dents of the lutein microcapsules decreased as the dextrose equivalent value of maltodextrin and the weight ratio of sucrose increased. Enthalpy relaxation experiments were conducted for the lutein microcapsules M040:1 at (Tgi - 5) , (Tgi - 10), and (Tgi - 15) °C, and the obtained data were fitted to the Kohlrausch-Williams-Watts model. Results show that the mean relaxation time (τ) (316 h) of M040:1 lutein microcapsules aged at (Tgi - 15) °C was greater than the τ (161 h) at (Tgi - 10) °C and τ (60.5 h) at (Tgi - 5) °C. Effects of temperature and oxygen transmission rates for package film on the storage stability of M040:1 lutein microcapsules were also investigated. Findings show that rates of lutein degradation and color change increased by an order of magnitude as storage temperature (4 to 97 °C) and oxygen transmission rate of the package film (0.018 to 62.8 cc/m(2) day) increased. These results suggest that lutein is highly unstable and susceptible to thermal and oxidative degradations. However, microencapsulation with appropriate wall materials of higher relaxation time and high oxygen barrier packaging can increase the storage life.

Theoretical Analysis of the Wall Deposition of Particles in Spray Dryers

A spray drying is an important process in food, healthcare and pharmaceutical industries. However, spray dryers normally face a difficulty in operation when some particles with high moisture content (stickiness) have collected contacts with the metal surface of a dryer chamber, which is called a wall deposition problem. In this study, a computational fluid dynamic model of the spray dryer is developed based on momentum, mass and heat equations of the fluid and solid phases and employed to analyze an effect of the addition of a drying agent material on the fluid flow pattern within the spray dryer and the percentage and position of particle deposition. The wall deposition of particles is predicted by considering glass transition temperatures using the sticky-point concept. The feed solution of anthocyanin using maltodextrins as the drying agent material is considered. The simulation results indicate that most particles are deposited on the conical wall more than cylindrical wall. Use of maltodextrin with a higher dextrose equivalent (DE) value lowers the glass transition temperature of particle, causing the particles attached on the wall.

THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER

Spray drying of fruit juices is often affected by sticky problems associated with the high sugar content of the fruit, and may be alleviated by the use of spray drying aids such as maltodextrin. In this study, the use of maltodextrin in the production of a pineapple powder using locally available pineapples was investigated. Three commercially available maltodextrin products (M100, M150 and M180), with dextrose equivalent (DE) values of 11.5, 16.2 and 16.5 were used at a concentration of 15% (w/w). Drying was carried out in a BUCHI B-290 Mini Spray Dryer at an inlet temperature of 150°C and at a pump speed of 40%. Total soluble solids, pH, water activity (aw) moisture content, and colour (Hunter L, a, b) measurements were made on the fresh juice, dried powders and reconstituted juices. The bulk density and solubility of the powders was also determined. Preliminary experiments revealed that the percentage yields of spray-dried powders were generally low and ranged from 1.4 to 4.0% as the DE increased from 11.5 to 16.2, but further increasing the DE to 16.5 did not result in a higher yield. The spray-dried powder obtained using the M100 was off-white in colour with a moderate pineapple odour while the powder obtained using the M150 was pale yellow in colour with a strong pineapple odour. The moisture content and aw values of the powder obtained using the M150 were lower than those for the M100 samples, averaging 2.70% (wb) and 0.347, respectively. The reconstituted juice made from the M150 sample was stronger in pineapple odour and taste than the M100 sample. Based on the results, maltodextrin M150 with a DE of 16.2 can be used to produce a pineapple powder that can be reconstituted to give a juice of acceptable colour, odour and taste.

Application of maltodextrin as chiral selector in capillary electrophoresis for quantification of amlodipine enantiomers in commercial tablets.

Maltodextrin was investigated as a chiral selector in capillary electrophoresis (CE) analysis of amlodipine (AM) enantiomers. For development of a stereoselective CE method, various effective parameters on the enantioseparation were optimized. The best results were achieved on an uncoated fused silica capillary at 20 °C using phosphate buffer (100 mM, pH 4) containing 10% w/v maltodextrin (dextrose equivalent value 4-7). The UV detector was set at 214 nm and a constant voltage of 20 kV was applied. The range of quantitation was 2.5-250 µg/mL (R(2) > 0.999) for both enantiomers. Intra- (n = 5) and interday (n = 3) relative standard deviation (RSD) values were less than 7%. The limits of quantitation and detection were 1.7 µg/mL and 0.52 µg/mL, respectively. Recoveries of R(+) and S(-) enantiomers from tablet matrix were 97.2% and 97.8%, respectively. The method was applied for the quantification of AM enantiomers in commercial tablets. Also, the enantioseparation capability of heparin was evaluated and the results showed that heparin did not have any chiral selector activity in this study.