Publication no. C-1997-0612-07R |  VIEW ARTICLE

Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent (1).

A. E. McPherson (2) and P. A. Seib (3). (1) Contribution No. 97-106J. Kansas Agricultural Experiment Station, Manhattan, KS. (2) Dept. Food Science and Human Nutrition, Iowa State University, Ames, IA 50010. (3) Dept. Grain Science & Industry, Kansas State University, Manhattan, KS 66506-2201. Cereal Chem. 74(4):424-430. Accepted April 16, 1997. Copyright 1997 by the American Association of Cereal Chemists, Inc.

Wheat and corn maltodextrins (W-MD 8 and C-MD 8) with dextrose equivalent (DE) 2-3 were prepared by heterogeneous bacterial alpha-amylase digestion of a 15% starch paste at 95°C for 8 min followed by cooling and spray-drying. Gels of the two maltodextrins appeared opaque with a glossy surface and melted reversibly at approximately equals 65°C. Scanning electron micrographs showed that the products were divided finely and had few large remnants of starch granules. The fine granulation of W-MD 8 and C-MD 8 caused some clumping in cold water; homogeneous solutions were achieved with vigorous stirring at 90°C. Size-exclusion chromatograms showed that the two products contained similar broad, molecular-weight distributions of saccharides. A commercial potato maltodextrin marketed as a fat-replacer contained fewer short-length molecules when compared to W-MD 8 and C-MD 8, whereas a commercial corn maltodextrin fat-replacer contained more. High-performance anion-exchange chromatography with pulsed-amperometric detection showed that all four maltodextrins contained only linear maltosaccharides between DP 2 and 25, with elevated levels of maltotriose and maltohexaose. The new wheat and corn maltodextrins contained 0.6-1.0% lipids and became rancid when stored at >30°C. The rancidity development in W-MD 8 was eliminated either by alkali treatment of starting starch or by charcoal treatment of the warm hydrolyzate.