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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; in revised form: 12 July 2010 / Accepted: 26 July 2010 / Published: 29 July 2010
Abstract: 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
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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.
Sun J, Zhao R, Zeng J, Li G, Li X. Characterization of Destrins with Different Dextrose Equivalents. Molecules. 2010; 15(8):5162-5173.
Sun, Junliang; Zhao, Ruixiang; Zeng, Jie; Li, Guanglei; Li, Xinhua. 2010. "Characterization of Destrins with Different Dextrose Equivalents." Molecules 15, no. 8: 5162-5173.