TY - JOUR
T1 - Debranched waxy maize resistant dextrin
T2 - Synthesis, ethanol fractionation, crystallization, and characterization
AU - Lee, Dong Jin
AU - Kim, Jong Yea
AU - Lim, Seung Taik
N1 - 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
PY - 2023/2/1
Y1 - 2023/2/1
N2 - 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.
AB - 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.
KW - Debranched waxy maize starch
KW - Ethanol fractionation
KW - In vitro digestibility
KW - Isoamylase
KW - Resistant dextrins
UR - http://www.scopus.com/inward/record.url?scp=85142156923&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2022.120319
DO - 10.1016/j.carbpol.2022.120319
M3 - Article
C2 - 36446488
AN - SCOPUS:85142156923
SN - 0144-8617
VL - 301
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 120319
ER -