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. 2010 Jul 29;15(8):5162-73.
doi: 10.3390/molecules15085162.

Characterization of dextrins with different Dextrose Equivalents

Junliang Sun  1 , Ruixiang Zhao, Jie Zeng, Guanglei Li, Xinhua Li
Affiliations

Characterization of dextrins with different Dextrose Equivalents

Junliang Sun et al. Molecules. .

Abstract

Dextrins are widely used for their functional properties and prepared by partial hydrolysis of starch using acid, enzymes, or combinations of both. The physiochemical properties of dextrins are dependent on their molecular distribution and oligosaccharide profiles. In this study, scanning electron microscopy (SEM), X-ray diffractometry (XRD), rapid viscoanalysis (RVA), high-performance Liquid Chromatography (HPLC) and gel permeation chromatography (GPC) were used to characterize dextrins prepared by common neutral and thermostable alpha-amylase hydrolysis. The dextrin granules displayed irregular surfaces and were badly damaged by the enzyme treatment. They displayed A-type X-ray diffraction patterns with a decrease of intensity of the characteristic diffraction peaks. The RVA profiles showed that the viscosity of dextrin decreased with the increase of its Dextrose Equivalent (DE) value. According to HPLC analysis, the molecular weight, degree of polymerization and the composition of oligosaccharides in dextrins were different.

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Figures

Figure 1
Figure 1
SEM photographs of the starch and the dextrins: (a) native starch; (b) dextrin (DE 9); (c) dextrin (DE 15); (d) dextrin (DE 22).
Figure 2
Figure 2
X-ray diffraction spectra of the starch and the dextrins: (a) native starch; (b) dextrin (DE 9); (c) dextrin (DE 15); (d) dextrin (DE 22).
Figure 3
Figure 3
The dependence of viscosity on DE of various dextrins.
Figure 4
Figure 4
Elution profile on sephadex G 50 column of starch and dextrin.
Figure 5
Figure 5
Molecular weight distribution of dextrins with different DE value.
Figure 6
Figure 6
HPLC oligosaccharide profile of dextrin with different DE value. Number in the figurerepresented retention time of glucose and oligosaccharides.
See this image and copyright information in PMC

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