|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5132596||1378816||2018||5 صفحه PDF||سفارش دهید||دانلود کنید|
- The molecular size of pyrodextrin decreased as solubility increased.
- The gelatinization and retrogradation enthalpy decreased as solubility increased.
- Dextrinization increased branching, reduced chain length, and formed new bonds.
Pyrodextrins were prepared by heating waxy maize starch at 170Â Â°C and pH 3.0 for 0.5, 1, 2, 3 and 4Â h. Structural changes of pyrodextrins were determined by gel permeation chromatography and 1H NMR. Gelatinization and retrogradation of pyrodextrins were measured by differential scanning calorimetry. The water solubility of pyrodextrins increased from 48.9 to 99.4% as heating time increased from 0.5 to 4Â h. The molecular size, melting enthalpy of pyrodextrin, and the degree of retrogradation decreased as pyrodextrin solubility increased. The level of 1,6-anhydro-Î²-d-glucopyranose increased from 2.6 to 4.0% as the heating time increased from 0.5 to 4Â h. The degree of branching (DB) of pyrodextrins was increased from 8.8 to 14.4%, and the average chain length (CL) reduced from 7.2 to 4.6. The increased level of new bonds and DB combined with reduced CL during the dextrinization explained the reduced extent of retrogradation of the pyrodextrin.
Journal: Food Chemistry - Volume 242, 1 March 2018, Pages 169-173