Dextrose equivalence

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

DP refers to degree of polymerization, where DP-1 is dextrose, DP-2 is a disaccharide, etc. DE = dextrose equivalent. 

Oligo- and higher saccharides are produced extensively by acid-and/or enzyme-catalyzed hydrolysis of starch, generally in the form of symps of mixtures (12). These products are classified by thek dextrose equivalency (DE), which is an indication of thek molecular size and is a measure of thek reducing power with the DE value of anhydrous D-glucose defined as 100. 

Used 42 DE com symp. DE = dextrose equivalent. May include gluten, soy, egg white, or gelatin. 

Sutton [1.15] studied the question of how quickly solutions with certain CPAs (GL, dimethylsulfoxide (DMSO) and others] have to be cooled in order to avoid crystallization. At 100 °C/min concentration of 42.1 % DMSO and 48.5 % for GL are necessary to achieve the glass phase. With a 32.5 % solution of (2R.3R)-(-)butan-2,3-dio, the same effect can be accomplished at = 50 °C/min. In Fig. 1.18 Sutton (Fig. 11 from [1.114]) showed, that polyethylene glycol with a molecular weight of 400 (PEG 400) reduced the critical cooling rate down to approx. 25 °C/min. The addition of PEG 8000 [1.115] improved the protection of lactate dehydrogenase (LDH) by maltodextrins, if maltodextrins with low dextrose equivalents are used. 

The results demonstrated that the CGTase is able to liquefy com starch at any pH in the range 4.5-5.5 (Table I). Liquefaaion was considered positive if the starch syrup was pourable. The starch was liquefied to a negligible dextrose equivalent (DE) i.e., without the formation of reducing sugars as expected with a CGTase. The presence of calcium was not required. The B, stearothermophilus amylase, on the other hand, provided suitable liquefaction only at pH 5.5 and calcium was required, but still not optimal as evidenced by the results obtained at pH 5.8. 

Maltodextrins with different dextrose equivalent starches and starch derivatives gelatin, alginate... 

Wangsakan, A., Chinachoti, P., McClements, D.J. (2003). Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. Journal of Agricultural and Food Chemistry, 51, 7810— 7814. 

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. 

Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids... 

The FDA defines maltodextrin (C5Hi2O5)n 0 (CAS. Reg. No. 9050-36-6) as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds and that have dextrose equivalence (DE) less than 20. They are prepared as white powders or concentrated solutions by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes (48FR51911, Nov. 15, 1983). 

Maltodextrins and corn syrup solids are most often defined by their dextrose equivalence (DE). DE is a measure of the degree of hydrolysis of the starch molecule which compares the reducing power of the sugar groups as compared to the reducing power of an equal weight of glucose present. 

Of the myriad of modified starch systems tested, ranging from simple enzymically dextrinized starches to covalently attached amino acids and peptides onto dextrinized and/or oxidized (hypochlorite or periodate) corn starch bases, two polymers were selected as holding promise. The first system was a low dextrose equivalent (DE 5.7) enzyme-modified corn starch. The second starch-based polymer developed was a periodate-oxidized, amylase-dextrinized, covalently-attached phenylalanine glycoamine. 

Dextrose Equivalency. Corn starch dextrose equivalent values (de) were usedto measure the carbonyl groups present in both dialdehyde, oxidized starch production and the production of dextrinized starches (26). 

Figure 2. Influence of periodate addition on dextrose equivalent.

Anandaraman (, ) has shown that there is a very strong protective effect of higher dextrose equivalent (DE) starches (corn syrup solids) against oxidative deterioration (Fig. 4). 

Recently,it was reported that when maltodextrins were used as the encapsulating agent, increasing the dextrose equivalent by 10 could result in a three to six fold enhancement in shelf life (5). The reduction in emulsion size of feed emulsion also improved the shelf stability (Risch, S. J., University of Minnesota, personal communication, 1986). However, the influence of particle size distribution on the stability of encapsulated flavors has not been clearly addressed in the literature. 

These are some examples of the use of i.r. spectra in the analysis and identification of carbohydrates in foods and natural products. Very often, these spectroscopic techniques are complementary to others, such as the study of aldobiouronic acids obtained by hydrolysis of peach-gum polysaccharides by their optical rotations and their i.r. spectra.100 However, the i.r. results appear to be sufficiently reliable to be used in the detection of traces of fructose and glucose, and to determine the d.e. (dextrose equivalent) of corn syrups, as well as the quantitative carbohydrate content in different products.101... 

---