Mixture Of Maltodextrin Research Articles

Chia seed oil microencapsulated by spray-drying: optimization and microcapsules characteristics

A current trend in food research is the development of beneficial health products that could help to decrease certain risks of diseases. The chia seed (Salvia hispanica L.) oil is a proven source of essential fatty acids (omega-3), which can help to prevent cardiovascular diseases. In this study, chia seed oil was characterized and fatty acids were identified before and after the spray-drying process. A 32 factorial design with response surface methodology was utilized for chia seed oil spray drying experiments. Statistic design factors and levels were as follows: gum arabic: maltodextrin mixture (GA:MD) (1:1, 1:2 and 1:3 w/w) and drying temperatures (DT) (140, 160, and 180°C). A total of 67.9% of unsaturated fatty acids were found in raw chia seed oil and 65.7% in microencapsulated oil. The optimal parameters for the spray drying process were as follows: GA:MD 51:1 and DT, 180°C; powder yield rate, 49.5% (w/w), mean size of particles 129 µm, and sphericity coefficient of 0.11. Microcapsules tended to demean over time, changing their color, and producing agglomerate, which decreased their flowing capacity. On the other hand, the product was easier to handle, the oil was protected from heat and moisture conditions, and the microencapsulation process provided stability to the oil's active substances, such as omega-type fatty acids.

Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin.

Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Microencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which additionally provide good amounts of nutrients. In combination with maltodextrin, the flours represent a protective barrier in stabilizing lipophilic compounds such as buriti oil for subsequent spray drying. In this work, the performance of mixtures of maltodextrin with whole azuki and lima bean flours was evaluated in the microencapsulation of buriti oil. The microcapsules showed good results for solubility (>80%), hygroscopicity (~7%), encapsulation efficiency (43.52 to 51.94%), and carotenoid retention (64.13 to 77.49%.) After 77 days of storage, the microcapsules produced maintained 87.79% and 90.16% of carotenoids, indicating that the powders have high potential for application as encapsulants in the food and pharmaceutical industries.

Chemical changes of aloe vera gel during the preparation of instant powder and its antioxidant activity

Aloe vera contains flavonoid compounds with high antioxidant activity in powder form, which is usually affected by the encapsulating agent. Maltodextrin is currently used as an encapsulating agent because of its high solubility, while gum arabic is a viscous substance that increases oxidation resistance. Therefore, this study aimed to produce aloe vera instant powder with a mixture of maltodextrin and gum arabic as an encapsulating agent and evaluate the chemical changes during the preparation of powder with high antioxidant activity. The powder was processed by mixing aloe vera gel with an encapsulating agent of maltodextrin and gum arabic mixture in a ratio of 1/1 with variations of 5%, 10% and 15%. Each sample was dried using a drum dryer at 120°C, 130°C and 140°C. During preparation, the samples were analyzed for their moisture content, phenolic content, flavonoid content and antioxidant activity expressed as DPPH radical scavenging activity. The results showed that the addition of encapsulating agents decreased the moisture content, phenolic content, and flavonoid content of aloe vera gel, however no significant effect (p>0.05) on antioxidant activity. Drying at a higher temperature will produce aloe vera powder with higher antioxidant activity. The aloe vera instant powder which was produced with a 5% encapsulating agent at the drying temperature of 130°C had high antioxidant activity of 26.21±7.58%.

Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters

The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder’s oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid.

Development of a Carotenoid-Rich Microalgae Colorant by Microencapsulation

Dunaliella salina has been recognized as an excellent biomass source of carotenoid, which can be used as a natural orange coloring agent for food products. The most eco-friendly approach for extracting carotenoid is through supercritical carbon dioxide extraction, as it yields highly concentrated extracts while preventing pigment thermal degradation. However, there are limitations when a lipophilic extract is considered a food ingredient, in particular very difficult handling and low solubility in water-based products. The aim of this study was to develop a hydrosoluble form of a natural carotenoid-rich extract recovered from algae biomass within a biorefinery concept to be incorporated in aqueous-based food products. A two-step process was developed, starting with the emulsification of the supercritical extract into a mixture of maltodextrin and gum arabic, using soy lecithin as an emulsifier. The emulsification was followed by a spray-drying step. The impact of process variables on the encapsulation yield, efficiency, emulsion properties, and particle characteristics was studied. The resulting particles exhibited an intense orange color and good water dispersibility, facilitating uniform yellow coloring when incorporated into an aqueous-based product. Overall, spray-drying emulsions containing carotenoids derived from Dunaliella salina prove to be a promising strategy for the global market demand for natural colorants.

Sugar-free aerated chocolate: Production, investigation of bubble features using X-ray computed tomography and image processing.

In contrast to other imaging techniques, X-ray imaging does not destruct the internal structure of the sample being imaged. Furthermore, this technique is able to capture numerous images of the sample at a low slice thickness, which is almost impossible in other imaging techniques. In this study, sugar was replaced with inulin:maltodextrin mixtures at ratios of 25:75 (i25), 50:50 (i50), and 75:25 (i75). Then, nitrogen (N2 ) and carbon dioxide (CO2 ) were injected into the three mixtures as well as the sugar-containing sample (control) at pressures of 3, 4.5, and 6 bar to produce aerated chocolate. The images of the samples were captured using X-ray computed tomography (XCT). After processing, they were segmented using the Chan-Vese model. Image segmentation showed that the Chan-Vese method, compared with adaptive thresholding, was more able to segment the images and remove the noise. The bubble total volume (10440±9206mm3 ) and average diameter (1.30±0.10mm) of the control were larger than those of the other samples. The results also demonstrated that the sugar-free aerated samples had lower hardness than the corresponding unaerated ones. However, it was reversed in the case of the control. This research sheds light on the industrialization of the production of aerated chocolate and the application of XCT and image processing in the analysis of the microstructure of aerated products.

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin.

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin-maltodextrin binary biopolymer system has been incorporated into a semi-solid formula. The I-optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G' > G″ in the frequency sweep test with no cross-over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol-to-solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin-to-maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between -4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube-feeding patients, with a gelatin-to-maltodextrin ratio of 4.35:3.64% w/w on day 17.4.

Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability

In the present study was evaluated the microencapsulation of cashew apple waste hydroalcoholic extracts rich in bioactive compounds by spray drying using maltodextrin and inulin as encapsulating agents. The maximum total phenolic content (TPC = 668.25 mg GAE 100 g−1) was extracted using 60% of grain ethanol acidified with 2.0% of citric acid. An encapsulating efficiency (68.38%) and retention of phenolic compounds (51.48%) with moderate antioxidant activities were observed using a mixture of maltodextrin (75%) and inulin (25%). The spray-dried microparticles presented a spherical shape without roughness, thus contributing to maintain the stability of the microencapsulated food ingredient. The microparticles obtained was submitted to in vitro digestion and after this process was observed a retention of 61.85% and 48.65% of TPC and ABTS radical scavenging activity, respectively. Moreover, a high recovery (RI = 102.4%) and suitable bioacessibily (BI = 52.32%) also observed. The stability storage of microparticles was evaluated during 60-days in terms of physicochemical parameters, powder properties, antioxidant activity, profile of phenolic compounds and organic acids, being observed suitable maintenance of phenolic content during the storage. The results obtained indicates bioactive-rich microparticles obtained is an interesting alternative for utilization as ingredient for enrichment of food products and nutraceutical formulas.

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm3). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm3). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.

Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures

Abstract Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.

Microencapsulated curcumin from Curcuma longa modulates diet-induced hypercholesterolemia in Sprague Dawley rats.

Hypercholesterolemia is one of the major causes of cardiovascular ailments. The study has been conducted on the hypothesis that hypercholesterolemia can be modulated by microencapsulated curcumin due to its enhanced bioavailability. In this context, curcumin obtained from fresh rhizomes of Curcuma longa by conventional (CSE) and supercritical fluid (SFE) extractions, has been successfully microencapsulated using a mixture of gelatin and maltodextrin. The microencapsulated curcumin CSE &SFE, has been added as supplemented diet and has been resulted in maximum plasma concentration of curcumin at 100 min as 529.31 ± 8.73 and 405.23 ± 7.12 μg/mL, respectively compared to non-encapsulated turmeric powder used as control. During the bio evaluation trial, turmeric powder (3%), microencapsulated curcuminCSE (1%) and microencapsulated curcuminSFE (0.5%) were provided to designate rat groups categorized by normal; N1, N2, and N3 and hypercholesterolemic; H1, H2, and H3 conditions, respectively. The incorporation of microencapsulated curcuminSFE in the supplemented diet caused a reduction in serum cholesterol, low density lipoprotein (LDL) and triglycerides, athrogenic index (AI) and cardiac risk ration (CRR) as 5.42 and 12.81%, 7.25 and 15.42%, 3.17 and 9.38%, 15.38 and 29.28%, and 10.98 19.38% in normo- and hypercholesterolemic rat groups. Additionally, high-density lipoprotein (HDL) and anti-atherogenic index (AAI) indicated a significant increase in all treated rat groups. Conclusively, the inclusion of turmeric and curcumin microencapsulates in the dietary module has been proven effective to alleviate hyperlipidemia. Therefore, the present study is proven that curcumin absorption via the gastrointestinal tract and its stability toward metabolization in the body increased via microencapsulation using maltodextrin and gelatin. Microencapsulated curcumin reaches the target site via oral administration because of sufficient gastrointestinal residence period and stability in the digestive tract.

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

SummaryAndean blueberry fruit is considered a source of bioactive compounds. However, its industrial applications as an ingredient are limited due to its low stability. In this work, Andean blueberry juice powders were obtained via freeze–drying. The effects of maltodextrin (MD) and gum Arabic (GA) as encapsulating agents were evaluated on the morphological, physicochemical, and rheological quality of the products, as well as in terms of the recovery of phenolic compounds. All the freeze–dried powders featured typical macroscopic and microscopic morphology, low moisture content (<5%) and water activity (aw < 0.3), high water solubility (>91%) and good flowability. The encapsulation with MD overall favoured higher water activity, solubility and flowability, and a significant increase of total phenolics recovery in the juice powders, compared with GA or GA:MD mixtures. The results showed that encapsulation by freeze–drying enables the production of Andean blueberry juice powders with suitable technological characteristics and potential as bioactive ingredients.

Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice.

Reconstructing molecular structure is an effective approach to attenuating glycemic response to starch. Previously, we rearranged α-1,4 and α-1,6-glycosidic bonds in starch molecules to produce short-clustered maltodextrin (SCMD). The present study revealed that SCMD slowly released glucose until the distal ileum. The activated ileal glucose-sensing enabled SCMD to be a potent inducer for glucagon-like peptide-1 (GLP-1). Furthermore, SCMD was found feasible to serve as the dominant dietary carbohydrate to rescue mice from diabetes. Interestingly, a mixture of normal maltodextrin and resistant dextrin (MD+RD), although it caused an attenuated glycemic response similar to that of SCMD, failed to ameliorate glucose homeostasis because it hardly induced GLP-1 secretion. The serum GLP-1 levels seen in MD+RD-fed mice (5.25 ± 1.51 pmol/L) were significantly lower than those seen in SCMD-fed mice (8.25 ± 2.01 pmol/L, p < 0.05). Further investigation revealed that the beneficial effects of SCMD could be abolished by a GLP-1 receptor (GLP-1R) antagonist. These results identify GLP-1R signaling as a critical contributor to SCMD-exerted health benefits and highlight the role of ileal glucose-sensing in designing dietary carbohydrates.

Permeabilized whole-cell biocatalyst containing co-expressed two enzymes facilitates the synthesis of maltoheptaose (G7) from starch

Maltoheptaose (G7) is one of the mixtures of maltodextrin widely used in the food, pharmaceutical, and cosmetics industries. A genetically engineered strain, which simultaneously expressed cyclodextrin glucanotransferase (CGTase) from Gracilibacillus alcaliphilus SK51.001 and cyclomaltodextrinase (CDase) from Bacillus sphaericus E-244, two enzymes, was constructed by cloning the above two genes into a plasmid and transformed into the host Escherichia coli BL21(DE3) (E. coli) strain, resulted in recombinant cells harboring the vector pETDuet-GaCGT/BsCD (pGaBs). These cells were used as whole-cell catalysts for the biotransformation of G7 from the inexpensive substrate (starch). Due to the high molecular weight of starch, the cell membrane prevents the entry of starch into the cellular system. Therefore, the pGaBs cell wall was permeabilized by lysozyme, EDTA, and heat treatment. After reaching the optimized conditions of permeabilized pGaBs cell amount, lysozyme amount, reaction temperature, and metal ion concentration, approximately 4.1 g/L of G7 was produced from 30 g/L starch in 1 h with the addition of Ca2+. This co-expression system offers a one-pot synthesis approach to the production of G7 using an inexpensive substrate, avoiding enzyme purification steps.

Optimisation of the ingredients for the development of low-calorie basundi

In the present investigation the levels of sucralose (55-75 ppm), a mixture of maltodextrin and D-sorbitol (1:1) (4-6%) and inulin (0.5-1.5%), were optimised using General Factorial Design. The combination resulting in maximum desirability of 0.851 with formulation viz., sucralose (65 ppm), a mixture of maltodextrin and D-sorbitol (5%), and inulin (1.5%) was selected as an optimised solution based on the sensorial, rheological and colour attributes of the product. The scores of quality attributes varied significantly when the level of anyone factor changed to interact with the remaining two factors. An increase in flavour score was observed with an increase in inulin level and a mix of bulking agents while a decrease in varying sucralose from 55 to 65 ppm. The decrease was due to an undesirable medicinal flavour perceived in the product. The interaction among the factors gave the unique value for which no common trend was observed. The sensory scores viz., flavour, colour and appearance, consistency and overall acceptability were 7.70, 7.69, 7.54, 7.64, respectively, and the colour attributes viz., L*, a*, b* value, whiteness and brownness index were 78.21, 1.67, 17.79, 71.79, and 29.85, respectively. The calorie content in optimized basundi was reduced to 130.71 C/100g on comparing with control basundi (189.55 C/100g). The optimised basundi contained 65.30±0.01% moisture, 1.11±0.01% fat, 8.49±0.32% protein, 9.22±0.61% lactose, 10.90±0.12% carbohydrates (maltodextrin), 142.12 ppm sucralose, and 1.49±0.18% ash. The fat content was reduced to 1.11% with the complete eradication of sucrose. Thus, the total calorie value was reduced to 58.84 C/100g. All samples had pseudoplastic flow behaviour with consistency coefficient 14.3±1.30 and 32.6±2.10 mPa.s, respectively.

Microencapsulation of aroma compounds produced by Pichia fermentans

Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm

Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations

The microwave osmotic dehydration of mango cubes under the continuous flow of maltodextrin moderated sucrose solution spray (MWODS) was evaluated based on the quality of the finish air-dried product. Experiments were designed according to a central composite rotatable design to evaluate the effect of maltodextrin moderated sucrose solution [sucrose + maltodextrin (10DE) at a proportion of 85:15] on the finish air-dried product. The process variables were temperature (30 to 70 °C), solute concentration (30 to 70%), contact time (10 to 50 min) and flow rate (0.8 to 3.8 L/min). The optimum processing conditions were determined based on several processes and product-related quality parameters such as moisture loss (ML), solids gain (SG), weight gain, ML/SG, color, texture, rehydration capacity (RHC), bulk density and drying time. The MWODS contact time was the largest significant contributor with respect to most of the parameters, followed by temperature. The optimum values found were an osmotic treatment temperature of 51.7 °C, a solute concentration of 58.5%, a contact time of 30.6 min and a solution flow rate of 1.8 L/min. Finally, these optimized processing conditions were used to compare three different solute mixtures [sucrose only, sucrose + dextrose and sucrose + maltodextrin (10DE) at a ratio of 85:15%] to understand the effect of various solutes on the quality of the finished dried product. Based on the color and textural parameters, along with the RHC, of the finished product, the sucrose + maltodextrin mixture was shown to result in the most desirable quality and the air-dried product without MWODS pretreatment (control) resulted in the least desirable. Overall, the results suggest that the sucrose + maltodextrin combination offered an advantage in terms of quality for the MWODS air-drying of mango cubes.

Microencapsulation of betanins by spray drying with mixtures of sweet potato starch and maltodextrin as wall materials to prepare natural pigments delivery systems

The potential use of Maltodextrin (MD) and Sweet Potato Starch (SPS) mixtures to encapsulate betacyanine from a beetroot extract by the spray drying (SD) process was studied. As the SPS content increased in the mixtures, the powder recovery, moisture content, hygroscopicity, porosity and solubility increased, whereas the values of wettability decreased. The encapsulated betacyanine content increased with the content of SPS in the mixtures, resulting in an increase in antioxidant activity. The reconstituted powders of MD/SPS mixtures in water showed non-Newtonian shear-thinning and a predominant viscous behaviour in the rheological tests, except for the sample with 100% SPS, which showed characteristics of a gel. The morphology of the microparticles was shown to depend on the SPS content with a tendency of the particles to aggregate FTIR analysis showed that the signals of specific groups of betanins were diminished, which is an evidence of the microencapsulation of the betanins, and this was corroborated by transmission electronic microscopy.

Development and application of a chemical profiling method for the assessment of the quality and consistency of the Pelargonium sidoides extract

The evaluation of chemical similarity is very significant for the evaluation and standardization of the quality of herbal medicines as the biological activity of herbal medicines depends on the composition and proportion of many individual components. Many health organizations have recommended chemical profiling for the quality and consistency evaluation of herbal medicines. In this study, chemical profiling was performed to evaluate the similarity between batches of Pelargonium sidoides maltodextrin mixture (PMM) from EPs® 7630, a Pelargonium sidoides extract preparation. For chemical profile analysis, 7 common peaks were selected from 27 different PMM batches and specificity, linearity, accuracy, and precision tests were performed to develop the analytical method. The Pearson correlation coefficients of the similarity for all 27 batches manufactured over the years were higher than 0.90, indicating that quality consistency is well ensured over the years. This profiling method confirms the chemical profile of various commercial products using not only PMM but also Pelargonium sidoides extract and shows that it can be applied to standardization of quality.

One-pot production of maltoheptaose (DP7) from starch by sequential addition of cyclodextrin glucotransferase and cyclomaltodextrinase

Maltodextrins (dextrins) are glucose chains normally produced by starch hydrolysis. Maltodextrins are characterized by their degree of polymerization (DP), which indicates the average number of glucose units per chain. Maltoheptaose (DP7), also known as amyloheptaose, is one of the maltodextrin mixtures widely used in foods, cosmetics, and pharmaceutical industries. Recently, the enzymatic synthesis of DP7 has attracted considerable attention, owing to its considerable advantages over chemical methods. In this work, we have designed a one-pot cascade reaction bio-synthesis starting from soluble starch to produce a specific degree of polymerization (DP7). The reaction system was catalyzed by cyclodextrin glucotransferase (GaCGT) from Gracilibacillus alcaliphilus SK51.001CGTase (transglycosylation/cyclization reaction) and cyclomaltodextrinase (BsCD) from Bacillus sphaericus E-244CDase (ring-opening reaction). The one-pot cascade reaction exhibited an optimum temperature of 30 °C and pH 7.0, and the addition of Ca2+ enhanced the maltoheptaose production. The optimum enzyme units for the one-pot cascade reaction were 80 U/g of GaCGT and 1 U/g of BsCD. However, the sequential addition of the enzymes exhibited a 5-fold higher conversion rate over simultaneous addition. The one-pot cascade reaction converted 30 g/L of soluble starch to 5.4 g/L of maltoheptaose in 1 h reaction time with a conversion rate of 16 %.