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Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization
Dong-Jin Lee1, Jong-Yea Kim2, Seung-Taik Lim3
1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
Carbohydrate Polymers
|November 29, 2022
Summary
Waxy maize dextrins (WMD) were fractionated and crystallized to create resistant dextrins (RD). Conditions significantly impacted RD yield, crystalline structure, and enzyme resistance, with 4°C crystallization yielding over 90% recovery.
Area of Science:
- Food Science
- Carbohydrate Chemistry
- Biochemistry
Background:
- Waxy maize dextrins (WMD) are produced via enzymatic debranching.
- Understanding the structural properties of WMD is crucial for developing functional food ingredients.
- Resistant dextrins (RD) offer potential health benefits due to their indigestibility.
Purpose of the Study:
- To fractionate WMD using ethanol precipitation.
- To crystallize fractionated WMD into resistant dextrins (RD).
- To evaluate the impact of fractionation and crystallization conditions on RD properties.
Main Methods:
- Enzymatic debranching of waxy maize starch.
- Fractionation of WMD using varying ethanol concentrations (50%, 60%, 80%).
- Crystallization of fractionated WMD at 4°C and 50°C.
- Analysis of recovery yield, chain distribution, crystalline structure, thermal transitions, and in vitro digestibility.
Main Results:
- Crystallization at 4°C yielded >90% RD, higher than at 50°C.
- Longer dextrin chains showed increased association.
- Crystal structure was predominantly B-type, except for A-type crystals formed at 50°C with 80% ethanol.
- Enzyme resistance varied from 49.9% to 92.4% based on processing conditions.
Conclusions:
- Fractionation and crystallization conditions significantly influence the characteristics of resistant dextrins derived from waxy maize dextrins.
- Optimizing these processes can control RD yield, structure, and digestibility.
- The study provides insights into tailoring RD for specific applications.
Keywords:
Debranched waxy maize starchEthanol fractionationIn vitro digestibilityIsoamylaseResistant dextrins
