Potato Maltodextrin Research Articles

Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties

This study compared selected physical and chemical properties of emulsions and encapsulated powders containing linseed oil ethyl esters prepared with native and pregelatinized rice and potato starches, and potato maltodextrin. Emulsions with native starches and maltodextrin met the criteria of a Newtonian fluid, while with pregelatinized starches showed characteristics of a non-Newtonian fluid. The pregelatinized starches improved the emulsions’ stability, yet emulsion degradation by creaming was comparable to that of emulsion containing maltodextrin. Only pregelatinized potato starch was characterized by increased encapsulation efficiency. Capsules made with both rice starches and native potato starch were more oxidatively stable than that made with maltodextrin. Additionally, both powders with potato starch and pregelatinized rice starch showed a lower release of volatiles related to oxidation. Summarizing, pregelatinized potato starch displayed potential to replace maltodextrin based on relatively high encapsulation efficiency and high potential to diminish volatiles connected with oxidation processes, like hexanal.

Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

This work investigates the effect of the addition of potato maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of maltodextrins in the studied systems were 2, 4, 6 and 8% with regard to the flour content.The results showed that the falling number and water absorption of triticale flour was decreasing with the increasing proportion of potato maltodextrins. The dough was more stable along with an increase in maltodextrin content in the investigated systems and a rise in DE values, while a fall was observed in its resistance to mixing. Loaf volume and crumb colour depended on the proportion and type of added maltodextrins. Bread containing 8% of medium-saccharified maltodextrins had the largest volume. In turn, crumb brightness was decreasing as the DE value of hydrolysates was increasing. The addition of maltodextrins to triticale flour also significantly determined the texture parameters of bread. The crumb hardness and chewiness were decreasing with increasing content of the DE of hydrolysates and their proportion in the flour blends.

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions.

The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G′ and G″ moduli values, combined with an increase in the value of DE maltodextrins, was observed.

Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient.

There is currently no authorized or established therapeutic level/dose of probiotics for proposed health benefits; however, a daily probiotic consumption of 108 to 1010 CFU has been recommended. This study determined the survival of 5 individual probiotic strains, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, along with a mixture of the 5 strains in hypromellose capsules with rice or potato maltodextrin at 4, 25, and 37 °C for 12 mo. Samples were collected monthly and plated on deMan-Rogosa Sharpe agar with 0.05% l-cysteine hydrochloride. Results showed that samples stored at 4 °C had an average count of 108 to 1011 CFU/g of probiotic cells during the 12 mo period, whereas at 25 °C, L. rhamnosus and L. paracasei had an average counts below 108 CFU/g during the storage period. L. rhamnosus was the most vulnerable strain used in this study, having the least viable counts at all 3 storage temperatures. Probiotics stored in rice maltodextrin, on average, had higher probiotic counts compared to those stored in potato maltodextrin. Study suggests that to provide consumers with 108 to 1010 CFU/d of probiotic cells, robust bacterial strains, suitable carriers, and a storage temperature of 4 °C are required.

Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams

The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato maltodextrins on stability and rheological properties of egg albumin foams. It was found that maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Confectionery fillings are products used in confectionery and baking industry containing approximately 30–40 g fat/100 g product. Due to the high fat content, they have considerable high caloric value. Therefore, there is a trend to decrease fat content in confectionery filling formulations. The objective of this study was to investigate the feasibility of using two types of maltodextrin gels as potential fat replacers in confectionery fillings.Vegetable fat was partially replaced by potato maltodextrin and specially derived waxy-maize maltodextrin aqueous gels (15 and 20 g/100 g) in three different ratios (5, 10 and 15 g/100 g). The increase in the amount of fat reduction resulted in an increase in hardness and change in colour of the final product. According to sensory analysis performed by trained sensory panel as well as by measurements of product acceptance–preference performed by untrained panellists (consumers), confectionery filling with 5 g/100 g fat reduction had the highest scores. However, according to product acceptance–preference test, it was estimated that the final product with 15 g/100 g fat reduction was also sensory acceptable.

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels.

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.

THE IMPACT OF MALTODEXTRIN‐BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT

ABSTRACTThe functionality of two types of maltodextrins as fat mimetics was studied. Vegetable fat was replaced at levels of 16.7, 33.3 and 50% by different aqueous gels of maltodextrin: Pmdx (potato maltodextrin gel) and WMmdx (waxy maize maltodextrin gel). Vegetable fat without the addition of fat mimetics was used as a control sample. Steady shear viscosity, hysteresis and dynamic moduli were measured at semi‐solid conditions (30C), whereas textural measurements were determined in the solid state (20C). Up to 50% fat replacement without much change in firmness could be achieved with WMmdx. However, blends containing Pmdx expressed significant decrease in firmness. Fat replacement caused a strong increase in dynamic moduli, especially with WMmdx. Steady shear viscosity was increased at replacement levels ≥33.3% and to a larger extent with WMmdx. In contrast to Pmdx, incorporation of WMmdx did not affect the steady shear hysteresis of the blends.PRACTICAL APPLICATIONSEdible vegetable fat serves as an ingredient in many foods. In confectionary fat fillings, the vegetable fat is included to control texture and spreadability. Typical confectionary fat filling contains 30–35% fat. Because confectionary products are high in calories, development of reduced fat product with desirable taste and texture is a very challenging task.In this paper the capability of hydrated maltodextrin gel particles to replace certain amounts of fat in different foods was investigated. Therefore, rheological and textural properties of blends consisted of vegetable fat and different type, content and concentration of aqueous maltodextrin gel were determined. Hence, a step toward food products containing water stabilized by small amount of gelling maltodextrin with rheological and textural properties of conventional food product was made.

Rheological properties of maltodextrin based fat - reduced confectionery spread systems

Vegetable fat for confectionery spreads was partially replaced with two different types of maltodextrin gels (potato and specialty waxy maize maltodextrin gel) used as fat replacers at 20% gel concentration. The fat replacement levels were 15%, 30% and 50%. Fullfat confectionery spread was used as a control sample. Steady shear (hysteresis loop, apparent viscosity and yield stress determination), oscillatory and firmness measurements were performed. Also, melting profile of a confectionery vegetable fat was determined in order to confirm the working temperatures of all tests. Reduced fat systems with fat replacement level above 15% resulted in the formation of a product with inverted phases, so called ′ganache′ no matter of the used maltodextrin gel type. Therefore, only systems with 15% replacement level were observed. The incorporation of both types of maltodextrin gel as fat replacers in reduced fat system resulted in significant increase in degree of thixotropy, yield stress value, apparent viscosity, elastic moduli and firmness value. Also, reduced fat systems prepared with potato maltodextrin gel expressed more significant increase in all tested rheological parameters in comparison to waxy maize maltodextrin gel containing systems. This study showed that incorporation of maltodextrin gels used as fat replacers can be performed up to 15%. However, negative influence on system rheology was observed. Therefore, further studies should focus on changing preparation techniques as well as the addition of different emulsifier.

Multiple response optimisations for the development of reduced-fat cake

Optimisation is especially important for those professionals involved in the early stages of product development. In this study, multiple response optimisations by using the desirability function (DF) and utilising superimposed contour diagrams were used for the development of low-fat layer cake. The DF is responsible for modelling the multi-response statistical problem. Cakes were prepared with N-Flate formula (8–16%), PaselliSA2 formula (potato maltodextrins (20–40%), monoand diglycerides (MDGs) and propylene glycol monoesters (PGMEs, 2–6%)) and carboxymethyl cellulose (CMC) formula ((1–2%), MDG and PGME (2–6%)). Cake volume, crust and crumb properties were simultaneously optimised. The best factor combinations for each factor were identified to maximise cake volume, crust and crumb properties. The maximised and improved responses were obtained as follows: 9% for N-Flate, 22.5% for Paselli and 1.1% CMC. The composite desirability values of the responses were 0.953, 0.942 and 0.946 for cakes formulated with N-Flate, Paselli and CMC, respectively. It was concluded that response surface methodology and multiple response optimisation could be successfully used to design and optimise low-fat cake formulations with desirable cake properties.

The modification of the molecular and thermodynamic parameters of the low-DE potato maltodextrin in an aqueous medium through the interactions with anionic small-molecule surfactants

We present the modification of the molecular and thermodynamic parameters of the low-DE (DE <3; where DE is the dextrose equivalent) maltodextrin in an aqueous medium that is induced by the interactions with anionic surfactants over a wide range of the surfactant concentrations both below and above their critical micelle concentrations. As the main objects of our investigation we have chosen the industrially important low-DE maltodextrin (Paselli SA-2, DE=2) and the anionic surfactants, SSL and CITREM, which represent generally the mixtures of the esters of the stearic and palmitic acids with a lactic acid or a citric acid, respectively (i.e., these surfactants have the close lengths of the hydrocarbon “tails”, but are different in chemical structure of polar “heads” (charge, size)). Measurements have been made by static and dynamic multiangle laser light scattering of the weight—average molar mass ( M w); the radius of gyration ( R G) and the hydrodynamic radius ( R h), as well as their ratio ( ρ= R G/ R h), reflecting the specific architecture of the scattering particles; and the thermodynamic affinity for an aqueous medium (the second virial coefficient ( A 2)) of the maltodextrin+surfactant complexes in an aqueous medium. The pronounced maltodextrin association, which is attended with the change in both the shape of the maltodextrin particles and hydrophilic/lipophilic balance of the maltodextrin molecular properties, has been found as a result of the maltodextrin modification induced by the interactions with the surfactants. The revealed correlations between the light scattering data and the values of the intrinsic viscosity allowed to get a more understanding of the structural peculiarities of the surfactant-modified maltodextrin associates formed in an aqueous medium. In addition, the plausible contribution of the specific character of the maltodextrin–surfactant interactions into the way of the maltodextrin modification in an aqueous medium has been found using the mixing calorimetry data.

Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin

In a continuation of the work reported in the preceding paper, the effect of chicory root inulin (M r ≈4.5 kD) and branched dextrans of M r 67, 464 and 2000 kD on gelation of low methoxy pectin (DE 31; 2.0 wt%; pH≈2.9–3.0) on cooling from 90 to 5 °C in the presence of stoichiometric Ca 2+ has been characterised by low amplitude oscillatory measurements of G′ and G″. As found for other polymeric cosolutes studied previously (oxidised starch, potato maltodextrin, guar gum and locust bean gum), increasing concentrations of dextran or inulin caused a progressive increase of G′ and G″ in the solution state at 90 °C (attributed to segregative interactions promoting formation of calcium-mediated ‘egg-box’ junctions between pectin chains) and a progressive reduction in final moduli at 5 °C (attributed to excessive association of calcium pectinate into large aggregated bundles), with cooling curves crossing those for calcium pectinate alone at ∼55 °C. For the dextran samples, the ability to promote initial association of pectin chains at high temperature decreased with increasing molecular weight (i.e. with the smallest molecules having the greatest effect, as was also found for guar gum), but the reduction in final modulus on completion of cooling to 5 °C became more pronounced. By the criterion of the decrease in the change in log G′ during cooling, the three dextran samples studied seem roughly comparable in their overall effectiveness in promoting self-association of pectin, with inulin having a substantially smaller effect. Both materials, however, are less effective than the partially depolymerised starches and galactomannans studied previously. It is tentatively suggested that this may be associated with the flexibility introduced by the presence of three single bonds in the predominant glycosidic linkages of both dextran and inulin.

Effect of polymeric cosolutes on calcium pectinate gelation. Part 1. Galactomannans in comparison with partially depolymerised starches

The effect of galactomannans on gelation of low methoxy pectin (DE 31; 2.0 wt%; pH≈2.9–3.0) on cooling from 90 to 5 °C in the presence of stoichiometric Ca 2+ has been characterised by low amplitude oscillatory measurements of G′ and G″ for five samples of guar gum of different molecular weights and for a single sample of locust bean gum (LBG). All samples caused an increase in G′ and G″ in the solution state at 90 °C and a reduction in final moduli at 5 °C, with cooling curves crossing those for calcium pectinate alone at ∼55 °C. The increase in moduli at high temperature is attributed to segregative interactions promoting formation of calcium-mediated ‘egg-box’ junctions between pectin chains. The loss of gel strength at low temperature is attributed to excessive association of pectin into large aggregated bundles, again driven by segregative interactions with the galactomannan. Both effects increased in magnitude with increasing concentration of galactomannan. At fixed concentration, the effectiveness of the galactomannan samples in promoting self-association of pectin was found to be inversely proportional to their hydrodynamic volume, as characterised by intrinsic viscosity (i.e. with the smallest molecules having the greatest effect). The changes in moduli caused by LBG were closely similar to those observed for guar gum of comparable molecular weight. The effect of galactomannans of high molecular weight was similar in magnitude to that of oxidised starch and substantially greater than that of potato maltodextrin, whose interactions with calcium pectinate have been studied in detail in previous published investigations.

Surface activity at the planar interface in relation to the thermodynamics of intermolecular interactions in the ternary system: maltodextrin–small-molecule surfactant-legumin

We report on the effect of potato maltodextrins with variable dextrose equivalent (Paselli SA-2, SA-6 and SA-10) on the surface behavior at the air–water interface of the mixture: legumin+small-molecule surfactant. Distinct in nature small-molecule surfactants (model: sodium salt of capric acid, Na-caprate; and commercially important: a citric acid ester of monoglyceride, CITREM) have been under our consideration. The role of the structure of both of the maltodextrins and the small-molecule surfactants in the effect studied has been elucidated by measurements in a bulk aqueous medium of the enthalpy of their interaction from mixing calorimetry, value of weight average molecular weight of the maltodextrins and the thermodynamics of the pair maltodextrin-solvent and maltodextrin-protein interactions from laser static light scattering. The combined data of mixing calorimetry and light scattering suggest some complex formation between the small-molecule surfactants and the maltodextrins. Predominantly hydrophobic interactions along with hydrogen bonding form the basis of the complexes. The effect of the maltodextrins on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability in the presence of the small-molecule surfactants has been studied by differential scanning calorimetry. The interrelation between the thermodynamics of intermolecular interactions in a bulk and the surface behavior at the planar air–water interface of the ternary systems (maltodextrin+legumin+small-molecule surfactant) has been elucidated by tensiometry. The effect of the maltodextrins on the surface activity of mixtures of legumin with the small-molecule surfactants is governed by the competitive in relation to the protein interactions with the small-molecule surfactants and a subsequent change in the thermodynamic properties of the both biopolymers, which are favorable to the ternary complex formation.

Structures and Properties of Commercial Maltodextrins from Corn, Potato, and Rice Starches

Commercial maltodextrins derived from corn, potato, and rice starches were characterized for their chemical structures and physicochemical properties. Rice maltodextrin consisted of more low molecular-weight (MW) saccharides and potato maltodextrin consisted of more high MW saccharides. Debranched rice maltodextrin had a significantly higher content of saccharides with degree of polymerization (DP) less than 10. On the other hand, debranched potato maltodextrin had a significantly higher content of saccharides with DP greater than 20. Rice maltodextrin had higher protein and lipid contents and exhibited very high viscosity at 40% concentration, which might be caused by the retrograded amylose contained in rice maltodextrin. It is believed that the longer average chain lengths of potato maltodextrin resulted in greater retrogradation, and the shorter chains in rice maltodextrin resulted in lower maximum freeze-concentrated glass transition temperature. The differences in structure of maltodextrins from different botanical sources determine their physicochemical properties.

Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Network formation on cooling

Small deformation oscillatory measurements of storage and loss moduli ( G′ and G″) have been used to explore the effect of segregative interactions in gelling mixtures of calcium pectinate (DE 31.1; stoichiometric Ca 2+) and potato maltodextrin. Solutions were prepared at 90°C and gelled by cooling to 5°C at a rate of 1°C/min. Two different methods of sample preparation were used, which gave very different rheology at high temperature, but had little effect on the networks formed on cooling. In most of the experiments, the pectin concentration was held constant at 2.0 wt% and the concentration of maltodextrin was varied between 0 and 25 wt%. The moduli at 30°C, before the onset of gelation of maltodextrin, decreased steeply with increasing maltodextrin concentration, consistent with a collapse of the calcium pectinate network structure by formation of large aggregates in response to segregative interactions between the two polymers. At high concentrations of maltodextrin, network collapse could be seen directly as sharp drops in modulus during cooling. The final moduli at 5°C showed a similar reduction at maltodextrin concentrations up to ∼12.5 wt%, but increased steeply at higher concentrations, due to gelation of maltodextrin. In a converse series of experiments, where maltodextrin concentration was held fixed at 20 wt% and the concentration of calcium pectinate was varied between 0 and 3.0 wt%, the observed moduli of the calcium pectinate networks immediately before gelation of the maltodextrin component were virtually independent of pectin concentration, consistent with the concept of a solubility product for unaggregated pectin chains proposed in the preceding study of gelation of calcium pectinate in the presence of oxidised starch. These qualitative interpretations are consolidated by quantitative analyses reported in the following paper.

Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli

The experimental moduli reported in the preceding paper for co-gels of calcium pectinate (DE 31.1; stoichiometric Ca 2+) with potato maltodextrin have been analysed using the procedures and assumptions developed for mixtures of calcium pectinate with oxidised starch. In outline, part of the calcium pectinate was assumed to be “precipitated” into a dispersed phase in response to segregative interactions between the two polymers, with the residual concentration of unprecipitated (“free”) pectin being controlled by a solubility product K, defined as the maltodextrin concentration multiplied by the square of the concentration of free pectin, and with the phase volume of dispersed particles being directly proportional to the amount precipitated (constant of proportionality, k). The modulus of the continuous matrix was estimated by simple addition of the individual contributions from maltodextrin and free pectin, derived from standard calibration curves, and calculated values of co-gel moduli were obtained using the Takayanagi isostress blending law in the limiting form for an infinitely hard filler. Best-fitting values of K=2.8 and k=0.059 were identified by least-squares minimisation of the overall difference between observed and calculated values of log G′ at 5°C for mixtures incorporating 2.0 wt% calcium pectinate prepared by two different procedures and measured 100 and 400 min after the start of cooling from 90°C at 1°C/min, with maltodextrin concentrations in the range 0–25 wt% (100 min values) or 0–17.5 wt% (400 min), and for 20 wt% maltodextrin with 0–3.0 wt% calcium pectinate (100 min values for one method of preparation). The fits to all five data sets were virtually within experimental error. The best-fitting value of k is almost identical to the value obtained for mixtures of calcium pectinate with oxidised starch (0.059 in comparison with 0.061), consistent with collapse of calcium pectinate network structure to a fixed concentration of ∼17 wt% in both systems.

Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin

In a continuation of the work reported in the preceding paper, the effect of oxidised starch on gelation of high methoxy pectin was studied under different experimental conditions. The main changes in procedure were: (i) gelation was induced by slow cooling (1°C min −1) instead of rapid quenching; (ii) the pectin concentration was reduced from 1.0 to 0.5 wt%; and (iii) mixtures were prepared at pH 4 and subsequently acidified to pH 3, rather than being prepared directly at pH 3. The temperature-course of structure formation (increase in G′ and G″) during cooling (from 95 to 5°C), and the final moduli at 5°C, are consistent with the conclusions reached for the mixtures gelled by quenching: (i) the effective concentration of both polymers is raised by mutual exclusion; and (ii) the initial reduction in moduli observed on partial replacement of sucrose by oxidised starch is due to the reduction in sucrose content, rather than to the presence of starch. An analogous series of experiments, under identical conditions, was carried out using potato maltodextrin in place of oxidised starch. In contrast to the pectin–oxidised starch systems, there was no evidence of any significant exclusion effects in the pectin–maltodextrin mixtures, but the changes in moduli observed during cooling indicate that maltodextrin, unlike oxidised starch, is almost as effective as sucrose in promoting self-association of high methoxy pectin at acid pH. These differences in behaviour are attributed to a high population of short, linear chains and oligomeric fragments in maltodextrin, facilitating segmental contacts with pectin, in contrast to the densely branched (partially depolymerised amylopectin) structure of oxidised starch, which will limit segmental contacts, but resist penetration by pectin chains, with consequent increase in effective concentrations of pectin and starch.

Influence of maltodextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface

This paper presents the influence of the potato maltodextrins with different dextrose equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm −3. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest dextrose equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.

Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent

ABSTRACTWheat and corn maltodextrins (W‐MD 8 and C‐MD 8) with dextrose equivalent (DE) 2–3 were prepared by heterogeneous bacterial α‐amylase digestion of a 15% starch paste at 95°C for 8 min followed by cooling and spray‐drying. Gels of the two maltodextrins appeared opaque with a glossy surface and melted reversibly at ≈65°C. Scanning electron micrographs showed that the products were divided finely and had few large remnants of starch granules. The fine granulation of W‐MD 8 and C‐MD 8 caused some clumping in cold water; homogeneous solutions were achieved with vigorous stirring at 90°C. Size‐exclusion chromatograms showed that the two products contained similar broad, molecular‐weight distributions of saccharides. A commercial potato maltodextrin marketed as a fat‐replacer contained fewer short‐length molecules when compared to W‐MD 8 and C‐MD 8, whereas a commercial corn maltodextrin fatreplacer contained more. High‐performance anion‐exchange chromatography with pulsed‐amperometric detection showed that all four maltodextrins contained only linear maltosaccharides between DP 2 and 25, with elevated levels of maltotriose and maltohexaose. The new wheat and corn maltodextrins contained 0.6–1.0% lipids and became rancid when stored at &gt;30°C. The rancidity development in W‐MD 8 was eliminated either by alkali treatment of starting starch or by charcoal treatment of the warm hydrolyzate.