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Characterization of Destrins with Different Dextrose Equivalents

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 m...

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Detalles Bibliográficos
Autores principales: Sun, Junliang, Zhao, Ruixiang, Zeng, Jie, Li, Guanglei, Li, Xinhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257794/
https://www.ncbi.nlm.nih.gov/pubmed/20714293
http://dx.doi.org/10.3390/molecules15085162
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author Sun, Junliang
Zhao, Ruixiang
Zeng, Jie
Li, Guanglei
Li, Xinhua
author_facet Sun, Junliang
Zhao, Ruixiang
Zeng, Jie
Li, Guanglei
Li, Xinhua
author_sort Sun, Junliang
collection PubMed
description 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.
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spelling pubmed-62577942018-12-06 Characterization of Destrins with Different Dextrose Equivalents Sun, Junliang Zhao, Ruixiang Zeng, Jie Li, Guanglei Li, Xinhua Molecules Article 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. MDPI 2010-07-29 /pmc/articles/PMC6257794/ /pubmed/20714293 http://dx.doi.org/10.3390/molecules15085162 Text en © 2010 by the authors; http://creativecommons.org/licenses/by/3.0/ licensee MDPI, Basel, Switzerland. This article is an Open Access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Sun, Junliang
Zhao, Ruixiang
Zeng, Jie
Li, Guanglei
Li, Xinhua
Characterization of Destrins with Different Dextrose Equivalents
title Characterization of Destrins with Different Dextrose Equivalents
title_full Characterization of Destrins with Different Dextrose Equivalents
title_fullStr Characterization of Destrins with Different Dextrose Equivalents
title_full_unstemmed Characterization of Destrins with Different Dextrose Equivalents
title_short Characterization of Destrins with Different Dextrose Equivalents
title_sort characterization of destrins with different dextrose equivalents
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257794/
https://www.ncbi.nlm.nih.gov/pubmed/20714293
http://dx.doi.org/10.3390/molecules15085162
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