Fractionation of polydextrose and hemicellulose by gel chromatography and the effects of fractions on starch thermal transitions

The effects of three eluents (0.5 M NaCl in 0.1 M phosphate buffer, 0.1 M ammonium acetate in 20% ethanol, and distilled water) on molecular weight fractions (DP 3-4, 6-7,12-16, {dollar}>{dollar}20) of polydextrose and hemicellulose were compared. Partially depolymerized hemicellulose was used for fractionation of hemicellulose. Eluents other than distilled water showed a contamination of polydextrose fractions by ions/salts during the fractionation process, resulting in a significant increase in the starch gelatinization onset temperature.; Polydextrose and its fractions obtained by distilled water were compared with 5% or 10% hydrolyzed barley {dollar}beta{dollar}-D-glucan and sucrose solution:starch (2:1 ratio). The 10% polydextrose fraction with DP 6-7 increased the starch gelatinization onset temperature more than 10% barely {dollar}beta{dollar}-glucan or other polydextrose dispersions. Hemicellulose fractions increased the starch gelatinization onset temperature more than unfractionated hemicellulose or polydextrose, or polydextrose fractions. The hemicellulose fractions with DP 3-4 and DP 6-7 increased the starch gelatinization onset temperature more than those with DP 12-16 and {dollar}>{dollar}20 at 10% dispersion concentration. A size limit for entering the starch granule appears to vary depending on the sources and their heterogeneity and shapes.; Starch gelatinization studies of cake batters compared hemicellulose with sucrose and polydextrose. Cake batters made with hemicellulose (5% and 10%, fwb) had lower starch gelatinization onset temperatures than those with polydextrose (50%, fwb) and sucrose (120%, fwb).