Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization

Dong Jin Lee, Jong Yea Kim, Seung Taik Lim

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1 Citation (Scopus)


Waxy maize (Zea mays L.) dextrins (WMD), prepared by enzymatic debranching, were fractionated through precipitation in different concentrations of aqueous ethanol (50 %, 60 %, and 80 %). The fractionated WMDs were then crystallized at 4 °C or 50 °C for 2 days to prepare resistant dextrins (RD). Recovery yield, chain distribution, crystalline structure, thermal transition, and in vitro digestibility of the fractionated/crystallized WMDs were evaluated. Crystallization at 4 °C resulted in higher yields (>90 %) than that at 50 °C, regardless of the fractionation condition. The chain profile of the dextrins recovered at different temperatures appeared similar, but the longer chains had a greater tendency to associate. Crystal arrangement (A- or B-type) depended on the fractionation and crystallization conditions. Most crystals showed a typical B-type arrangement, except for the crystals prepared at 50 °C with 80 % ethanol (A-type). The enzyme resistance ranged from 49.9 % to 92.4 % depending on the fractionation and crystallization conditions.

Original languageEnglish
Article number120319
JournalCarbohydrate Polymers
Publication statusPublished - 2023 Feb 1

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 by a Korea University Grant. The authors also thank the Institute of Biomedical Science and Food Safety, Korea University Food Safety Hall, for providing access to the equipment and facilities.

Publisher Copyright:
© 2022 Elsevier Ltd


  • Debranched waxy maize starch
  • Ethanol fractionation
  • In vitro digestibility
  • Isoamylase
  • Resistant dextrins

ASJC Scopus subject areas

  • Materials Chemistry
  • Polymers and Plastics
  • Organic Chemistry


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