Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization

Dong Jin Lee, Jun Mo Kim, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


Waxy maize starch was debranched using isoamylase and simultaneously crystallized in the same batch at 50 °C for 7 days. The crystallized starch dextrins were isolated as precipitates and characterized for chain length distribution, crystallinity, thermal transition property, morphology, and in vitro digestibility. The long B chains released from the amylopectin crystallized more readily than the short A chains. The dextrins exhibited a typical A-type crystalline arrangement with high thermal stability. The recovery yield from the waxy maize starch was 70.4% after 7 days. The amount of resistant starch (RS) in the crystallized dextrin treated for 7 days was 83% (uncooked) or 46% (cooked). The simultaneous debranching and crystallization process was effective for the formation of dextrin crystals from waxy maize starch with thermal stability and good resistance to digestive enzymes.

Original languageEnglish
Article number106315
JournalFood Hydrocolloids
Publication statusPublished - 2021 Mar

Bibliographical note

Funding Information:
This work was financially supported by the National Research Foundation of Korea (NRF) grant funded by the Korea Government ( MSIT ) [ 2020R1A2C1011489 ], and also by a Korea University Grant.

Publisher Copyright:
© 2020 Elsevier Ltd


  • Crystallization
  • Debranching
  • Digestibility
  • Resistant dextrin
  • Waxy maize starch

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)


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