β-limit dextrin – Properties and applications

The structure and properties of β-limit dextrins have received relatively little attention in the literature. This brief review aims to identify their key structural and functional properties and thus raise awareness for their potential utilisation.

The properties and functionality of β-limit dextrins are reviewed in this article. Their potential commercial applications are also explored. Maltose residues are cleaved from the non-reducing ends by β-amylase to liberate the β-limit dextrin residues plus maltose.Figure optionsDownload as PowerPoint slide