| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1183529 | Food Chemistry | 2016 | 9 Pages |
•Approaches to the fractionation of starch hydrolysis products (SHP) are described.•Fractionations were based on differential solubility in 50–95% aqueous ethanol.•The molecular dispersity of representative SHP fractions is presented.•Chemical and spectroscopic analyses of representative SHP fractions are presented.•A simple method for obtaining refined food-grade SHP preparations is outlined.
Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersity of such products. This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential solubility of its component saccharides in aqueous-ethanol solutions. Products obtained from selected fractionations were characterized with respect to degree of polymerization (DP; liquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR). Glucose and maltose were preferentially removed from CSS using high (⩾90%) ethanol extractants. Preparations with relatively narrow ranges of MOS, lower DP MPS, and higher DP MPS were obtained through repetitive 70%-ethanol extractions. Linear, as opposed to branched, MOS and MPS were preferentially extracted under all conditions tested.
