Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis

Ai Jun Xie, Dong Jin Lee, Seung Taik Lim

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10 Citations (Scopus)

Abstract

Resistant dextrins (RD) were prepared by simultaneous debranching and crystallization with waxy maize starch at 50 °C for 7 days, followed by the hydrolysis using an acid (3.16 M sulfuric acid) or ɑ-amylase (5% based on starch solids) for 24 h. The crystallinity, thermal transition, morphology, and in vitro digestibility of the hydrolyzed RDs were analyzed. The RD hydrolysates showed typical A-type crystalline patterns under X-ray diffraction with increases in crystallinity and thermal stability compared to the unhydrolyzed counterparts. The RD crystals were obtained as nano-sized particles by the hydrolysis, which readily aggregated while drying. Based on the in vitro digestibility test, the enzyme-resistant fraction of the hydrolyzed RDs was greater than the unhydrolyzed one by 5–10%. Heating in a boiling water-bath (15 min) decreased the enzyme-resistant fraction to less than 50%, while the hydrolysis raised the fraction by 10–15%. The hydrolysis could be used in the preparation of nano-sized RD with increased crystallinity and resistance to the digestion.

Original languageEnglish
Article number106942
JournalFood Hydrocolloids
Volume121
DOIs
Publication statusPublished - 2021 Dec

Bibliographical note

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

Publisher Copyright:
© 2021 Elsevier Ltd

Keywords

  • Acidic hydrolysis
  • Crystallization
  • Debranching
  • Enzymatic hydrolysis
  • Resistant dextrins

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering

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