Dextrinization acid hydrolysis

Dextrinized Acid hydrolysis Oxidizing agents Irradiation Heat (pyrodextrins) Amylolytic enzymes Soluble in cold water Lower or nil viscosity Chewing gums Jelly Syrups... 

Average degrees of polymerization calculated from results of acid hydrolysis of dried precipitated dextrins that remained after removal of fermentable sugars. 

More than half of the total production of starch is converted into syrup dextrins or dextrose by acid hydrolysis and/or enzyme action or heat treatment. 

Acid Hydrolysis of Limit Dextrin, k X JfO in 2.S4 N Hydrochloric Acid at 100°... 

As some fractions of the limit dextrins produced by the common amylases have a much higher phosphorus content than starch, the author assumed that the substitution with phosphoric acid is one of the anomalies postulated as the cause of the limit dextrin formation. That the phosphoric acid acts in this way is evident from the investigations of Posternak, who isolated a tetraose phosphate from a mixture of limit dextrins. On acid hydrolysis this gave D-glucose 6-phosphate. 

As mentioned before, the number of o-glucosidic linkages split by malt a-amylase in the dextrinization period decreases with the degree of acid hydrolysis and when a is about 0.6 (60%) there is no further dextrinization (Table XXVIII). This is due to the fact mentioned before that the enzyme attacks chains with less than about eight members only with very low velocity. When the number of chain molecules with longer chains is calculated for different degrees of hydrolysis, values for the extent of the dextrinization are found which agree fairly well with those found in the experiment. 

Fig. 24.—Elution analysis of oligosaccharides formed by partial acid hydrolysis of a-dextrin. The last peak at fractions 75-80 consists of unchanged a-dextrin.

The results of stareh eonverts in attending eaustie soda and calcium chloride mass of sugar increases. Advantages of the employed technology to the acid hydrolysis are higher dextrin coefficient, less contents salt in the products, and no protein decomposition. 

After partial hydrolysis the starches lose a major part of their flavour binding properties. Examples of partially hydrolyzed starch products are dextrins (acid or enzymatic hydrolysis) and maltodextrins (generally enzymatically hydrolized). Acetaldehyde, ethanol, decanal and limonene only bind weakly to dextrins (presumably by adsorption) [22[, while ethylacetate is not adsorbed at all [1[. In the same way, alcohols (such as ethanol, propanol, butanol, pentanol and hexanol) and menthol are only weakly adsorbed on maltodextrins [11, 23]. 

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