Malto-dextrins

Maltitol solutions Maltitol syrups Malto-dextrin... 

FIGURE 12.6 Comparison of photodegradation kinetics of bixin in aqueous solutions containing malto-dextrin (MD) under different conditions ( ) microencapsulated and (A) not encapsulated. (From Barbosa, M.I.MJ. et al., Food Res. Int., 38, 989, 2005. With permission.)... 

B-chains until they are acted on by R-enzyme, when maltose or malto-triose will be produced from the residual A-chain, and linear dextrins from the B-chains. The amount of maltose or maltotriose liberated on treating the /3-limit dextrin with R-enzyme will be a measure of the number of A-chains in the molecule, and from these data, the ratio of A B chains in the molecule can be calculated.220 Peat concluded that multiple branching is an intrinsic part of the amylopectin structure, as the observed yield of these sugars was greater than expected for a singly-branched structure. It should be noted that glycogen has been shown by similar enzymic methods to possess a truly random structure.221... 

None of the saccharides, except for dextrin 10 and malto-oligomers, displayed enantioselectivity for the sugars as the CDs. 

Anokhina, M.S., Il in, M.M., Semenova, M.G., Belyakova, L.E., Polikarpov, Yu.N. (2005). Calorimetric investigation of the thermodynamic basics of the effect of malto-dextrins on the surface activity of legumin in the presence of small-molecule surfactants. Food Hydrocolloids, 19, 455 166. 

Duan, X.Q., Hall, J.A., Nikaido, H., Quiocho, F.A. (2001). Crystal structures of the malto-dextrin/maltose-binding protein complexed with reduced oligosaccharides flexibility of tertiary structure and ligand binding. Journal of Molecular Biology, 306, 1115-1126. 

Manoj, P., Kasapis, S., Chronakis, I.S. (1996). Gelation and phase separation in malto-dextrin-caseinate systems. Food Hydrocolloids, 10, 407 120. 

Semenova, M., Belyakova, L., Antipova, A., Jubanova, M. (1999b). Influence of malto-dextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air-water interface. Colloids and Surfaces B Biointerfaces, 12, 287-297. 

Williams, M.A.K., Fabri, D., Hubbard, C.D., Lundin, F., Foster, T.J., Clark, A.H., Norton, I.T., Foren, N., Hermansson, A.-M. (2001). Kinetics of droplet growth in gelatin/malto-dextrin mixtures following thermal quenching. Langmuir, 17, 3412-3418. 

Proteins suffer due to cost and chemical reactivity, malto-dextrins and corn syrup solids due to a dearth of interfacial function, lipophilic starches due to labelling constraints (a marketing decision), and gum arabic due to cost, as well as intermittent supply deficiencies. An inexpensive, "natural", strongly surface active polymer with excellent water solubility and chemical inertness clearly has vast economic potential. Oxidized, hydrolyzed and/or glycoamine starch-based derivatives were examined as possible avenues for delivering this polymer. 

The dry substance content is 35% and the flavor content on the powder 20%. When mixing a medium as with gums and malto-dextrins, the formula becomes ... 

Aromatic composition Spray dried Acacia gums Malto-dextrins Water... 

A recent study has been performed on various spray dried orange flavors(20% oil fixed in the powder) encapsulated on various Acacia gums and on mixtures of Acacia gums and malto-dextrins. The aromas in powder were tested by chromatography and then examined by electronic microscopy. This clearly shows the regular and uniform film covering each particle 10 to 40 microns in diameter. Prints of broken particles reveal numerous oil droplets (1 micron in diameter) spread in a gum nucleus. Protection of the oil phase then becomes fully effective. 

TimCj min. Color with iodine Hydrolysis, % D-Glucose, % Maltose -h malto-Iriose, % a-Dextrins ... 

It was mentioned above that salivary amylase hydrolyzes normal a-dextrins, for instance, a malto-he.xaose (and the corresponding acid) at practically the same velocity as it hydrolyzes starch. This means that the affinity of the enzyme for long and for short chains is about the same. Consequently, the curve for the hydrolysis by salivary amylase has not the peculiar form of the curve for malt a-amylase but is continuous and has no sharp break. The a-dextrins which are formed at first are saccharified very rapidly. The normal a-dextrins are saccharified completely. The anomalous a-dextrins form the limit dextrins. 

Monedero, M. Jime nez-Castellanos, M.R. Velasco, M.V. Mutfoz-Ruiz, A. Effect of compression speed and pressure on the physical characteristics of malto-dextrin tablets. Drug Dev. Ind. Pharm. 1998, 24 (7), 613-621. 

Nature of the Changes during Mashing<—During the niaslihig process the. starch of the grist is acted upon by the diastase and the starch molecule broken down (page 6) into maltose, dextrin and intermediate malto-dextrins, one of the... 

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