A- and B-Type Crystalline Forms in Aggregates and Solidified Materials Prepared from Short Linear Maltodextrin

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Short linear maltodextrin (SLMD) is a novel starch derivative.
• SLMD possesses unique aggregating and solidifying properties.

Purpose of the Study:

• To investigate the crystallinity of SLMD aggregates and solidified materials.
• To understand how preparation conditions influence SLMD crystal formation.

Main Methods:

• Preparation of SLMD aggregates and solidified slurries under various temperatures and water content.
• X-ray diffraction analysis to determine crystal structures (A-type, B-type, C-type).

Main Results:

• SLMD aggregates formed at 4°C (AGG-4) showed B-type crystallinity.
• SLMD aggregates formed at 25°C and 50°C (AGG-25, AGG-50) exhibited A-type crystallinity.
• Solidified slurries showed C-type (SS-4) or A-type (SS-25) structures, with SS-25 demonstrating high crystallinity.
• B-type crystals were also observed in SLMD emulsions solidified with vegetable oil.

Conclusions:

• SLMD can form different crystal types (A, B, C) depending on processing conditions.
• Crystallinity and crystal form are influenced by temperature, water content, and solidification methods.
• Understanding these crystalline properties is crucial for controlling SLMD's functional characteristics.