Relation between Viscous Characteristics and Dextrose Equivalent of Maltodextrins
説明
<jats:title>Abstract</jats:title><jats:p>Relation between viscous characteristics of different maltodextrins and degree of starch hydrolytic conversion expressed as DE value (dextrose equivalent) was deduced.</jats:p><jats:p>Reduced viscosity of diluted solutions of maltodextrins linearly increased with maltodextrin concentration in the range 0.2×10<jats:sup>−2</jats:sup> to 1×10<jats:sup>−2</jats:sup> g/cm<jats:sup>3</jats:sup>. Values of intrinsic viscosity decreased with increasing degree of hydrolysis, which is expressed by DE values. Values of intrinsic viscosity of maltodextrins are independent of the botanical source of a particular starch but are dependent on molecular properties of samples that influence its friction characteristics in solution. When in diluted solutions, maltodextrins behave like macromolecules and obey the Staudinger‐Mark‐Houwink equation. Two ranges of DE value were established: DE = 0.5–10, in this range maltodextrin molecules in solution are randomly coiled (<jats:italic>a</jats:italic> = 0.53); and DE = 10–20, where the molecules are stretched (<jats:italic>a</jats:italic> = 1).</jats:p><jats:p>Equations for determination of DE value by viscometric measurements were derived for each of the two established DE ranges. DE values calculated from the equations show good agreement with the ones obtained by standard chemical titration methods.</jats:p>
収録刊行物
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- Starch - Stärke
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Starch - Stärke 56 (11), 520-525, 2004-11
Wiley
