Maltodextrins from

Wang, J., Wang, L. (2000). Structures and properties of commercial maltodextrins from corn, potato, and rice starches. Starch/Starke, 52, 296-304. 

Maltodextrins (DE below 20) have compositions that reflect the nature of the starch used. This depends on the amylose/amy-lopectin ratio of the starch. A maltodextrin with DE 12 shows retrogradation in solution, producing cloudiness. A maltodextrin from waxy com at the same DE does not show retrogradation because of the higher level of a-1, 6 branches. As the DE decreases, the differences become more pronounced. A variety of maltodextrins with different functional properties, such as gel formation, can be... 

Comparison of Experimental and Theoretical Yields of Maltodextrins from Amylose ... 

Fluorophore-assisted capillary electrophoresis (FACE) analysis of maltodextrins from G2 to G77. From [166], reproduced by permission of the publisher, Elsevier Press... 

The effect of mixtures on the detachment conditions was also evaluated by dr)dng pastes made by a mixture of maltodextrin MOR-REX 1910 and sucrose, with a total solid content of 61.5%, but with increasing amount of sucrose (5, 10, and 15% sucrose, dry weight basis (dwb)). Results in Figure 21.3 indicate that for a defined drying temperature, the moisture content at the moment of self-detachment of the dried film decreased with the increase in sucrose addition. Thus the addition of sucrose made the detachment of dried films of maltodextrin from an inert solid surface during the drying process more difficult. The larger the amount of sucrose added. 

NIN Ninni, L., Meirelles, A.J.A., and Maurer, G., Thermodynamic properties of aqueous solutions of maltodextrins from laser-light scattering, calorimetry and isopiestic investigations. Carbohydrate Polym., 59,289,2005. 

Spray Drying. Spray-dry encapsulation processes (Fig. 7) consist of spraying an intimate mixture of core and shell material into a heated chamber where rapid desolvation occurs to thereby produce microcapsules (24,25). The first step in such processes is to form a concentrated solution of the carrier or shell material in the solvent from which spray drying is to be done. Any water- or solvent-soluble film-forming shell material can, in principle, be used. Water-soluble polymers such as gum arable, modified starch, and hydrolyzed gelatin are used most often. Solutions of these shell materials at 50 wt % soHds have sufficiently low viscosities that they stiU can be atomized without difficulty. It is not unusual to blend gum arable and modified starch with maltodextrins, sucrose, or sorbitol. 

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

Specifically prepared low DE starch products in the maltodextrin class, especially those from tapioca and potato starches, mimic a fatty mouthfeel and are used as fat replacers and/or sparers (see Eat replacers). 

The amino acid compositions and sequences of the /3-strands in porin proteins are novel. Polar and nonpolar residues alternate along the /3-strands, with polar residues facing the central pore or cavity of the barrel and nonpolar residues facing out from the barrel where they can interact with the hydrophobic lipid milieu of the membrane. The smallest diameter of the porin channel is about 5 A. Thus, a maltodextrin polymer (composed of two or more glucose units) must pass through the porin in an extended conformation (like a spaghetti strand). 

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. 

Figure 2. Time course of maltose production from maltodextrin (DE 10) by B-amylase and puUulanase 1,6-amylase at 75 C 2, 6-amylase at 75 C for 24 h and then 6-amylase and puUulanase at 60 C 3, puUulanase at 60°C for 24 h and then 6-amylases at 75°C 4, 6-amylase and puUulanase at 60°C for 24 h and then temperature raised to 75°C. Arrow indicates time of addition of second enzyme and/or changing of temperature. Enzyme used (units/g substrate) 6-amylase, 200 puUulanase, 50. Reprinted with permission from ref. 18. Copyright 1989 John Wil r Sons.

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