Dextrose Equivalent Research Articles

Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

A number of structural (the weight-average molar weight, Mw; the radius of gyration, RG; the hydrodynamic radius, Rh; the structure-sensitive parameter, ρ = RG/Rh; the density, d; the intrinsic viscosity, [η]; the ζ-potential), and thermodynamic (the second virial coefficient, A2, reflecting the nature and intensity of both the biopolymer–biopolymer and biopolymer–solvent pair interactions; the molar enthalpy of the bilayer phase transition, △Htr) parameters have been measured for the complex particles formed between covalent conjugates of sodium caseinate (SC) with maltodextrins (MD) (dextrose equivalent (DE) = 2 and 10, Rweight = MD: SC = 2) and either liposomes of soy phosphatidylcholine (PC) or micelles of soy lysophosphatidylcholine (LPC) in an aqueous medium (pH = 7.0, I = 0.001 M). The high extent (>95%) of the encapsulation of both PC and LPC by the conjugates was found that led to the formation of the highly soluble complex particles, having both essentially higher density and thermodynamic affinity for an aqueous medium, as compared with the pure conjugates. LPC behaved as more effective both inter- and intra-molecular cross-linking agent for the conjugate particles as compared with PC. The data of the differential scanning calorimetry, electron spin resonance spectroscopy and small angle X-ray scattering testified the maintenance of the PC bilayers under the formation of the complex particles. The conjugates provided rather high level of the protection against oxidation to both PC and LPC. The lowest extent of the oxidation of the phospholipids in the complexes was found for the LPC micelles.

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black glutinous rice maltodextrins (BRM) with 3 dextrose equivalents (DE), including DE10 (BRM10), 20 (BRM20) and 30 (BRM30). The BRMs were used as wall materials in microencapsulation processes. Feed mixtures were spray dried at 3 inlet air temperatures (140, 160 and 180 °C) and freeze dried at −45 °C. Process yield, anthocyanin retention, and powder properties were investigated. The results demonstrated that increasing the inlet air temperature caused a decrease in the bulk density and anthocyanin retention. Moreover, increasing the inlet air temperature enhanced dehydration, process yield, solubility, dispersibility, flowability and smooth particle surface. The suggested conditions for the spray drying process were 180 °C of inlet air temperature combined with BRM20, and the suggested wall material for the freeze drying process was also BRM20. A comparison between the BRMs and a commercial maltodextrin (DE10) showed that microencapsulation of anthocyanin using BRM20 had a higher process yield while the other powder properties were similar. The results suggest that BRM can be applied to replace commercial maltodextrin for anthocyanin microencapsulation.

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).

Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder

Effect of dextrose equivalent (DE) of maltodextrin (MD) on the reconstituted emulsion stability of emulsified hydrated coconut oil (HCO) in spray-dried powder was investigated. HCO-encapsulated powders were produced with MDs of DE 2, 10, and 25 as wall material and sugar stearic acid esters (SSE) as emulsifier. The reconstituted emulsion from MD of DE 10 was less stable than those from MDs of DE 2 and DE 25. The increase rates of average diameter of reconstituted oil-droplet could be correlated by the zero-order reaction model. By FT-IR and powder X-ray diffraction measurement, spectrum results suggest a stronger interaction between MD of DE 10 and SSE compared to the other two MDs. The interaction between the surfactant and MD is important to select the wall material to form spray-dried powder with a stable reconstituted emulsion.

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.

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.

English

Hydrolysis of cassava starch was carried out using different processing routes namely: malt extract; acid; combinations of α-amylase and amyloglucosidase; combinations of acid, α-amylase and amyloglucosidase and combinations of malt extract, α-amylase and amyloglucosidase. The results of hydrolysis of all the five routes shows a wide degree of variance in their susceptibility to acid/enzyme hydrolysis in starch conversion of malt extract; acid; combinations of α-amylase and amyloglucosidase; combinations of acid, α-amylase and amyloglucosidase; combinations of malt extract, α-amylase and amyloglucosidase with dextrose equivalent (DE) of 24.29; 33.33; 73.43; 61.29; 76,74 DE, respectively, except the combinations of α-amylase and amyloglucosidase and combinations of malt extract, α-amylase and amyloglucosidase that shows very closed range. The best result was obtained with hydrolysis of the combinations of malt extract, α-amylase and amyloglucosidase which was observed to be more efficient than using any of the other routes in the present work.   Key words: Degradation, routes, α-amylase, glucoamylase, hydrolysis, dextrose equivalent (DE).

Efficacy Study of Broken Rice Maltodextrin inIn VitroWound Healing Assay

Maltodextrins that contain both simple sugars and polymers of saccharides have been widely used as ingredients in food products and pharmaceutical delivery systems. To date, no much work has been reported on the applications of maltodextrin from broken rice (RB) sources. Therefore, the objective of this work was to investigate the in vitro wound healing efficacy of RB maltodextrin at different conditions. Wounds treated with lower dextrose equivalent (DE) range (DE 10–14) of maltodextrins at a concentration of 10% obtained from RB were found to be able to heal the wounds significantly faster (p < 0.01) than maltodextrin with higher DE ranges (DE 15–19 and DE 20–24) and concentrations of 5% and 20%. The findings from both BrdU and MTT assay further confirmed its wound healing properties as the NIH 3T3 fibroblast wounded cells were able to proliferate without causing cytotoxic effect when wounded cell was treated with maltodextrin. All these findings indicated that the RB maltodextrin could perform better than the commercial maltodextrin at the same DE range. This study showed that RB maltodextrins had better functionality properties than other maltodextrin sources and played a beneficial role in wound healing application.

Novel textile material based disposable sensors for biomedical analysis

Textile veils modified with carbon-like diamond and maltodextrins detect IL-6.

Thermal properties of esterified cassava starches and their maltodextrins in various water systems

Esterified cassava starches were prepared by reaction with three types of acid anhydride (1–4% dsw of acetic anhydride, succinic anhydride, and octenyl succinic anhydride), yielding acetylated (AC), succinylated (SC), and octenyl succinylated (OSA) starches with different degrees of substitution (DS = 0.006–0.039). Their thermal properties, i.e. the glass transition temperature (Tg) at limited water content (13%) and retrogradation at intermediate (50%) and excess (70%) water content were evaluated by a differential scanning calorimeter (DSC) in order to elucidate the effect of substituted groups. At limited water system, the substitution of ester groups on starch molecules caused changes in Tg; the changes were dependent on substituent characteristics and contents. With respect to increasing free volume induced by the substitution of hydroxyl groups with large ester group of octenyl succinyl, OSA starches had lower Tg, while this effect was not observed for AC and SC starch, presumably because of their low MWs. In both intermediate and excess water systems, esterification at low DS did not cause dramatic change in onset gelatinization temperatures. Starch retrogradation in excess water system was the lowest for OSA starch. The Avrami equation exhibits the highest half‐time (t1/2) of recrystallization and the lowest rate constant (k) of retrogradation for OSA. The Tg of most esterified cassava maltodextrins (DS ≈ 0.02, 0.03; Dextrose Equivalent, DE&lt;2 and 3&lt;DE&lt;6) had decreased significantly (p&lt;0.05) with increasing DE except OSA maltodextrin with DS 0.024 was not significantly different (p&gt;0.05).

Tapioca maltodextrin fatty acid ester as a potential stabilizer for Tween 80-stabilized oil-in-water emulsions

The esterified maltodextrins were prepared by enzymatic esterification of matodextrin with dextrose equivalent (DE) of 16 (DE16) and 9 (DE9) and three fatty acids: decanoic acid (C-10), lauric acid (C-12) and palmitic acid (C-16) at reaction condition of 60 °C for 4 h. The microstructure of emulsions stabilized by 5% and 35% (w/w) esterified maltodextrin DE16 palmitate were evaluated. The added esterified maltodextrin palmitate was adsorbed on the surface of the oil droplets. The critical flocculation concentration (CFC) of Tween 80-stabilized emulsions containing esterified maltodextrin DE16 and DE9 were 19% and 14% (w/w), respectively, as revealed by a microscopic method. Esterified maltodextrin extended the CFC of emulsions compared with native maltodextrin, with the CFC of Tween 80-stabilized emulsions containing native maltodextrin being 11% (w/w) for maltodextrin DE16 and 6% (w/w) for maltodextrin DE9. At esterified maltodextrin concentrations below the CFC, no creaming or flocculation were observed and the flow of the emulsions exhibited Newtonian behavior at these concentrations. At concentrations above the CFC, the emulsions containing esterified maltodextrin showed extensive flocculation of emulsion droplets that resulted in very low creaming stability and consequently, the expression of shear-thinning flow behavior. Further increases in the concentration of esterified maltodextrin improved the creaming stability. Esterified maltodextrin was more effective in preventing creaming compared with native maltodextrin. The extent of the flocculation of emulsions decreased at high concentrations of maltodextrin DE9 palmitate.

Molecular recognition of HER-1 in whole-blood samples.

Multimode sensing was proposed for molecular screening and recognition of HER-1 in whole blood. The tools used for molecular recognition were platforms based on nanostructured materials such as the complex of Mn(III) with meso-tetra (4-carboxyphenyl) porphyrin, and maltodextrin (dextrose equivalence between 4 and 7), immobilized in diamond paste, graphite paste or C60 fullerene paste. The identification of HER-1 in whole-blood samples, at molecular level, is performed using stochastic mode and is followed by the quantification of it using stochastic and differential pulse voltammetry modes. HER-1 can be identified in the concentration range between 280 fg/ml and 4.86 ng/ml using stochastic mode, this making possible the early detection of cancers such as gastrointestinal, pancreatic and lung cancers. The recovery tests performed using whole-blood samples proved that the platforms can be used for identification and quantification of HER-1 with high sensitivity and reliability in such samples, these making them good molecular screening tools.

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.

Maltodextrins as chiral selectors in CE: molecular structure effect of basic chiral compounds on the enantioseparation.

Prediction of chiral separation for a compound using a chiral selector is an interesting and debatable work. For this purpose, in this study 23 chiral basic drugs with different chemical structures were selected as model solutes and the influence of their chemical structures on the enantioseparation in the presence of maltodextrin (MD) as chiral selector was investigated. For chiral separation, a 100-mM phosphate buffer solution (pH 3.0) containing 10% (w/v) MD with dextrose equivalent (DE) of 4-7 as chiral selector at the temperature of 25°C and voltage of 20 kV was used. Under this condition, baseline separation was achieved for nine chiral compounds and partial separation was obtained for another six chiral compounds while no enantioseparation was obtained for the remaining eight compounds. The results showed that the existence of at least two aromatic rings or cycloalkanes and an oxygen or nitrogen atom or -CN group directly bonded to the chiral center are necessary for baseline separation. With the obtained results in this study, chiral separation of a chiral compound can be estimated with MD-modified capillary electrophoresis before analysis. This prediction will minimize the number of preliminary experiments required to resolve enantiomers and will save time and cost.

Impact of fillers on dissolution kinetic of fenofibrate dry foams

Dry foam technology reveals the opportunity to improve the dissolution behavior of poorly soluble drugs tending to agglomeration due to micronization. In this study, the impact of fillers on the manufacturability, the properties of dry foams and granules as well as the dissolution kinetics of dry foam tablets was investigated using fenofibrate as a model compound. Different maltodextrins and dried glucose syrups, a maltodextrin–phosphatidylcholine complex, isomalt and a 1:1 mixture of mannitol/glucose syrup were used as filler. Within the group of maltodextrins and glucose syrups, the influences of dextrose equivalent (DE), particle morphology and botanical source of starch were investigated. Comparable macroscopic foam structures were obtained with maltodextrins and glucose syrups whereas different foam morphologies were obtained for the other fillers tested. Regarding the maltodextrins and glucose syrups, different physicochemical and particle properties had a minor impact on granule characteristics and tablet dissolution. Using the maltodextrin–phosphatidylcholine complex resulted in a low specific surface area of the granules and a slow tablet dissolution caused by a slow disintegration. In contrast, a high specific surface area and a fast release were obtained with isomalt and glucose syrup/mannitol mixture indicating that high soluble low molecular weight fillers enable the development of fast dissolving dry foam tablets.

Maltodextrins Based Solid Membranes for the Enantioanalysis of L-Cysteine

Three enantioselective membranes based on maltodextrins with different values of dextrose equivalent (DE) were proposed for the enantioanalysis of L-cysteine. The membranes were used for the design of potentiometric sensors. The slopes of the sensors were near-Nernstian (higher than 58.00mV/decade of concentration) with limits of detection of magnitude order of 10-11 and 10-12 mol/L. The surfaces of the membranes were stable for more than 6 months of continuous use. They can be renewed by polishing on alumina paper.

Encapsulation of Alcohol Dehydrogenase in Mannitol by Spray Drying

The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been studied in various drying processes such as spray drying. The aim of this study is to encapsulate ADH in mannitol, either with or without additive in order to limit the thermal denaturation of the enzyme during the drying process. The retention of ADH activity was investigated at different drying temperatures. When mannitol was used, the encapsulated ADH was found inactive in all the dried powders. This is presumably due to the quick crystallization of mannitol during spray drying that resulted in the impairment of enzyme protection ability in comparison to its amorphous form. Maltodextin (dextrose equivalent = 11) was used to reduce the crystallization of mannitol. The addition of maltodextrin increased ADH activity and drastically changed the powder X-ray diffractogram of the spray-dried powders.

Multimode Sensors Based on Nanostructured Materials for Simultaneous Screening of Biological Fluids for Specific Breast Cancer and Hepatitis B Biomarkers

Maltodextrin with dextrose equivalence between 4 and 7 was proposed for the design of a multimode sensor. The multimode term was introduced for the sensors that can be used in more than one electrochemical method. The selection of the materials was based on its nanostructure nature (for stochastic mode), and its catalytic activity (for amperometric mode). The qualitative analysis was performed using the stochastic mode, while the quantitative analysis of the antigens was performed using both stochastic and amperometric modes. The biomarkers specific for hepatitis B and breast cancer were determined directly from the biological fluids (e.g., whole blood). The response characteristics of the new multimode sensors for CA15–3, and hepatitis B biomarkers (HBV antigen and D-pipecolic acid) (linear concentration ranges, limits of determination) as well as their recovery tests performed using whole blood samples proved that they can be used for screening tests of whole blood with high reliability.

Enzymatically Produced Maltodextrin with Different Linkage Mode and Its Effect on Blood Glucose Elevation

We have prepared a new type of maltodextrin which yielded by simultaneous combination of enzymes. The enzymes are transglucosidase and maltose-forming amylase at the enzyme unit ratio of 1: 20. This maltodextrin was found to be equivalent to standard one in terms of physicochemical properties including dextrose equivalent (DE), viscosity, osmotic pressure and stability against aging. Methylation analysis revealed that this maltodextrin had around 9% of “→6)-Glcp-(1→” linkage mode, it was not present in standard maltodextrin. Enzymatic analysis showed that molecular weight of this “→6)-Glcp-(1→” maltodextrin has Mn 1,000 to 3,000. Furthermore, we compared digestibility differences between “→6)-Glcp-(1→” maltodextrin with standard maltodextrin, and “→4,6)-Glcp-(1→” maltodextrin (this was prepared by isolating and collecting a component with starch intrinsic branched structure) with standard maltodextrin. In vitro studies revealed that both “→6)-Glcp-(1→” and “→4,6)-Glcp-(1→” maltodextrin were digested slower than standard maltodextrin. Whereas in humans, “→6)-Glcp-(1→” maltodextrin was digested slower than standard one. The blood glucose level elevation after 60 min ingestion was significantly lower, suggesting that this “→6)-Glcp-(1→” maltodextrin was slowly digested and absorbed. Additionally, results from the expired gas analysis in humans suggest that the energy coefficient of “→6)-Glcp-(1→” maltodextrin is 4 kcal/g, similar to that of standard one. Considering these findings, “→6)-Glcp-(1→” maltodextrin is likely a promising source of carbohydrates for diabetic patients and elderly people with poor glucose tolerance.