Characterization of Destrins with Different Dextrose Equivalents
AbstractDextrins 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.
Share & Cite This Article
Sun, J.; Zhao, R.; Zeng, J.; Li, G.; Li, X. Characterization of Destrins with Different Dextrose Equivalents. Molecules 2010, 15, 5162-5173.
Sun J, Zhao R, Zeng J, Li G, Li X. Characterization of Destrins with Different Dextrose Equivalents. Molecules. 2010; 15(8):5162-5173.Chicago/Turabian Style
Sun, Junliang; Zhao, Ruixiang; Zeng, Jie; Li, Guanglei; Li, Xinhua. 2010. "Characterization of Destrins with Different Dextrose Equivalents." Molecules 15, no. 8: 5162-5173.