Preparation And Application Of Functional Amylodextrin

The amount of obesity, atherosclerosis, coronary heart disease, diabetes and so-called“diseases of civilization” showed an increasing trend as the living standard improves, whichgreatly threatened human health, resulting from excess or imbalanced nutrition. Excessiveintake of fat and lack of dietary fiber are both contributed these civilization diseases. In thisstudy, starch was used as raw material. The preparation and application of β-dextrin andsoluble resistant dextrin were investigated. The results of this study have potential values intheory and practice.Effects of the concentration of β-amylase on the hydrolysis of different gelatinizedstarches (waxy corn starch, normal corn starch, potato starch, and cassava starch) werestudied. The β-amylase showed different influences in different starches. When theconcentration of β-amylase was123DP°/100g, the hydrolysis rate of the waxy corn starchwas the highest. And the hydrolysis rate increased with increases in the concentration of β-amylase in the same starch. When the concentration of β-amylase was more than369DP°/100g, the hydrolysis rate was stable after5h. Since then the hydrolysis rate displayed aslight increase with an increase in the concentration of β-amylase. The dextrose equivalent(DE) and molecular weight of potato starch hydrolysate were greater than those of cerealstarch. The thermograph of hydrolyzed normal corn starch showed peaks, which was becauseof the retrogradation of amylose or the formation of amylose-lipid complex.Study of enzymatic hydrolysis law of four starches, considering the various reasons, themain research was focused on the properties and applications of corn-starch β-dextrin. Withthe increase concentration of enzyme, the molecular weight of starch decreased, the solubilityof enzymatic hydrolyzates gradually increased, the retaining water decreased, freeze-thawstability and gel property gradually weakened and formed a pseudoplastic fluid.Corn-starch β-dextrin was used as fat substitute in the low-fat mayonnaise when theenzyme concentration was369DP°/100g. With increasing the amount of β-dextrin, theviscosity, rheological properties, hardness gradually increased and reached maximum whenthe substitution amount of β-dextrin used was50%. Moreover, the particle size of mayonnaiseemulsion got smaller and reached the smallest when the substitution amount was50%. Theseindicated that the emulsion structure formed by water, oil, and fat substitutes (50%) was themost stable.Resistant dextrin was prepared by acid hydrolysis under high temperature at the presentof hydrochloric acid and citric acid. With increasing the acid hydrolysis time, the resistance content of resistant dextrin gradually increased. The resistance content of resistant dextrinprepared by socking in acid decreased with increasing pH values. Enzyme treatment couldimprove the resistance content of resistance dextrin. The resistance content of resistant dextrinincreased to68%when it treated by α-amylose and then by transglucosidase. When increasedthe amount of glucose in the starch, the resistance content of resistant dextrin increasedwithout glucose residues. This result indicated that glucose mostly combined with dextrinmolecule.