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Structure of pyrodextrin in relation to its retrogradation properties

Xiaoxian Han1, Ji Kang2, Yanjie Bai2

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.

Food Chemistry
|October 18, 2017
PubMed
Summary

Heating waxy maize starch creates pyrodextrins with increased water solubility and reduced retrogradation. Structural changes, including higher branching and shorter chains, explain these improved functional properties.

Keywords:
NMRPyroconversionPyrodextrinRetrogradationStarch

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