A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier

Abstract

High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the effect of MWS-1000 on the viscoelasticity of gelatinized wheat starch showed that in the linear viscoelastic region, storage modulus decreased and tan δ increased with increase in replaced MWS-1000 content. In addition, it was confirmed that gelatinized starch containing MWS-1000 showed viscoelastic behavior similar to that of commercially available custard cream.

Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust

“…The G ′, G″ , and σ yield decreased logarithmically with an increase in water content because of water plasticization. 2) 16) When wheat flour was partially replaced with gelatinized starch, the G ′, G″ , and σ yield of the pizza dough models increased with the increase in replaced content at each water content. In other words, the rheological properties could be maintained by the addition of gelatinized starch even at a higher water content.…”

“…Gelatinized starch is an amorphous polymer; thus, much greater intermolecular hydrogen bonding with water molecules is expected compared to non-gelatinized starch. 16) 17) 18) Since wheat flour was replaced with wheat starch, wheat protein (mainly gliadin and glutenin) content decreased. Effect of wheat protein on the rheological properties of pizza dough is discussed below.…”