Of maltodextrins

An increasing concentration of anionic surfactant can strengthen the electrostatic repulsive forces between the maltodextrin associates, as modified by the addition of the negatively charged head-groups of the surfactant to the neutral molecules of polysaccharide. The consequence of this effect is a reduction in the extent of maltodextrin association. In combination with the other effects, this leads to parameter dependency with a local maximum and minimum below the cmc of the surfactant (see Figures 6.10a and 6.10b). 

Figure 6.10 Effect of CITREM on the molecular and thermodynamic parameters of maltodextrin SA-2 (DE = 2) in aqueous medium (phosphate buffer, pH = 7.2, ionic strength = 0.05 M 20 °C) (a) weight average molar mass, Mw (b) radius of gyration, Ra (c) structure sensitive parameter, p, characterizing die architecture of maltodextrin associates (d) second virial coefficient, A2 or A2, on the basis of the weight ( ) and molal (A) scales, respectively. The parameter R is defined as the molar ratio of surfactant to glucose monomer units in the polysaccharide. The indicated cmc value refers to the cmc of the pure CITREM solution. Reproduced from Anokhina et al. (2007) with permission.

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. 

Viscosity. Viscosity and solubility may be the two most important characteristics of an encapsulation matrix ingredient. The increase in solids to the dryer at a constant solids/flavor ratio can greatly increase the economic efficiency of an operation. Most processing systems have a maximum viscosity at which they can operate. Proper atomization may also affect the flavor retention (Reineccius and Bangs 1985). The low viscosity of maltodextrins and corn syrup solids is shown in Figure 2. The viscosity of these products... 

Figure 2. Viscosity of Maltodextrin and Corn Syrup Solids Solutions at Varied Percent Solids.

Two extrusion products, regular and sucrose-free (abbreviated Reg and SF) Duraromes, were encapsulated at MCP Foods using patented processing parameters (14). The SF matrix was composed of maltodextrin, polyhydric alcohols and emulsifiers, while the Reg matrix consisted of maltodextrin, sucrose and emulsifiers. 

There are a number of well-documented, validated methods for the analysis of total fibre in food products in the AOAC manual (993.19, 993.23, 991.42, 991.43 and 958.29). Most of these are gravimetric methods where the fibre is precipitated with ethanol and washed and the fibre content calculated after allowances are made for any protein and/or ash that the precipitate contains. These methods rely on precipitation of the fibre with alcohol for their quantification, but as inulin is soluble in mixtures of ethanol and water it cannot be detected in these tests. The most recent method (2001.03) includes an HPLC stage to allow for detection of the presence of maltodextrins, which are poorly digested in the body, but this will not detect inulin. 

M. Floor, A. P. G. Kieboom, and H. van Bekkum, Preparation and calcium complexation of oxidized polysaccharides. 1. Oxidation of maltodextrin and starch with alkaline sodium-hypochlorite, Starch-Starke, 41 (1989) 348-354. 

J.- F. Thaburet, N. Merbouh, M. Ibert, F. Marsais, and G. Queguiner, TEMPO-mediated oxidation of maltodextrins and D-glucose effect of pH on the selectivity and sequestring ability of the resulting polycarboxylates, Carbohydr. Res., 330 (2001) 21-29. 

The majority of dextrans in nature are produced extracellularly via dextran-sucrase from sucrose by several lactic acid bacteria, principally Leuconostoc and Streptococcus species [13]. Dextran is also synthesised by dextrinase of different Gluconobacter species [56]. Referring to this enzyme, fermentation of maltodextrins leads to a- —4) branched dextrans with comparatively lower Mw. However, dextransucrase from Leuconostoc mesenteroid.es NRRL B-512F has attracted most interest because of commercial use. 

Figure 7.4 Bond frequency for hydrolysis of maltodextrins [G3 to G8] by porcine pancreatic a-amylase. (From Robyt and French19)...

Improved stability towards oxidation of spray dried flavor oils was achieved by using a combination of a high-maltose syrup, maltodextrin and a high molecular weight, film-forming polysaccharide, such as starch octenylsuccinate or gum ara-bic.200 201 Emulsification performance of maltodextrins is improved by treatment with octenylsuccinic anhydride and aluminum sulfate. 

Maltodextrins are the dried products or purified aqueous solutions of saccharides obtained from edible starch having a dextrose equivalency of less than 20. Outside the US, the products may be known as dextrins only the US has an official definition of maltodextrins. 

The GRAS affirmation contained in 21 CFR, Section 184.1444, defines maltodextrins as non-sweet, nutritive saccharide polymers consisting of D-glucosyl units linked primarily with alpha-1,4 bonds and having a DE less than 20. The document has been modified to include maltodextrins derived from potato starch as GRAS.8 In 1992, more than 328 million pounds (149x 106 kg) of maltodextrins and com syrup solids were produced in the United States from various starch sources.9... 

A number of maltodextrin production methods using multiple enzyme treatments have been described.1213 In one such process, a starch paste is first treated with acid and/or an alpha-amylase at 95-105°C for liquefication, then cooled to 90-102°C, at which time addition of a second enzyme takes place. If desired, the slurry may be further cooled to 85°C for addition of a third enzyme.14... 

Maltodextrin solutions are not evaporated to as low a solids level as is typical of most glucose syrups because the viscosity of the latter is extremely high (see Table 21.9). At the higher solids level of 43 or 44 Baume typical for com syrups, maltodextrin solutions would be extremely difficult to pump. It should also be noted that, since the water activity of maltodextrins at a given solids level is so much higher than that of other syrups, some care must be exercised in the handling of these products to prevent microbial fermentation. Commercial maltodextrins, as shown in Table 21.1,15 are used in applications where high viscosity coupled with a bland, neutral taste is desirable. 

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... 

Skrynnikov, N. R., Goto, N. K., Yang, D., Choy, W. Y, Tolman, J. R., Mueller, G. A., and Kay, L. E. (2000). Orienting domains in proteins using dipolar couplings measured by liquid-state NMR Differences in solution and crystal forms of maltodextrin binding protein loaded with beta-cyclodextrin. J. Mol. Biol. 295, 1265-1273. 

A polar stationary phases such as ODS and TMS and polar such as CN, diol, or NO2 have been successfully applied to the separation of monosaccharides Separation of maltodextrin derivatized with trifluoroacetic anhydride using FID and a CN packed column Capillary supercritical fluid chromatography-MS is well suited to confirm the identity of the TMS derivative of inositol triphosphate Chiral analytes Enantioseparation... 

Figure 7.6. Effect of molecular weight on the glass transition temperature of maltodextrins (Reprinted with permission from Roos and Karel, Phase transitions of mixtures of amorphous polysaccharides and sugars, Biotechnol. Progr. 7, pp. 49-53. Copyright (1991) American Chemical Society.)...

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

The unusual utility of this adsorbent has been demonstrated by its role in the preliminary isolation of isomaltose,maltotriose, maltotetra-086, = and panose > from the hydrolytic products of starch in the preparation of n-xylo-biose, -trio.se, -tetraose, -pentaose, -hexaose, and -heptaose from a partially hydrolyzed xylan in the resolution of bi-molecular dianhydrides of L-sorbose < and D-fructose < > in an improved procedure for the preparation of stachyose and in the preparation of a series of maltodextrins (as high as maltoheptaose) from the partial, acid... 

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