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Molecules 2010, 15(8), 5162-5173; doi:10.3390/molecules15085162

Characterization of Destrins with Different Dextrose Equivalents

School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
Author to whom correspondence should be addressed.
Received: 18 June 2010 / Revised: 12 July 2010 / Accepted: 26 July 2010 / Published: 29 July 2010
Download PDF [763 KB, 18 June 2014; original version 18 June 2014]


Dextrins are widely used for their functional properties and prepared by partial hydrolysis of starch using acid, enzymes, or combinations of both. The physiochemical properties of dextrins are dependent on their molecular distribution and oligosaccharide profiles. In this study, scanning electron microscopy (SEM), X-ray diffractometry (XRD), rapid viscoanalysis (RVA), high-performance Liquid Chromatography (HPLC) and gel permeation chromatography (GPC) were used to characterize dextrins prepared by common neutral and thermostable α-amylase hydrolysis. The dextrin granules displayed irregular surfaces and were badly damaged by the enzyme treatment. They displayed A-type X-ray diffraction patterns with a decrease of intensity of the characteristic diffraction peaks. The RVA profiles showed that the viscosity of dextrin decreased with the increase of its Dextrose Equivalent (DE) value. According to HPLC analysis, the molecular weight, degree of polymerization and the composition of oligosaccharides in dextrins were different.
Keywords: dextrin; characteristics; dextrose equivalent; viscosity; molecular weight; oligosaccharide dextrin; characteristics; dextrose equivalent; viscosity; molecular weight; oligosaccharide
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Sun, J.; Zhao, R.; Zeng, J.; Li, G.; Li, X. Characterization of Destrins with Different Dextrose Equivalents. Molecules 2010, 15, 5162-5173.

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