Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin

Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing

“…Industrially produced B‐starch is a by‐product of specific quality. It possesses a higher proportion of protein, lipids and pentosans and has a high affinity to water at room temperature, which limits the application in the food and non‐food industry (Smrčková et al ., 2013). Thus, wheat B‐starch granules need to be modified using physical, chemical and enzymatic modifications to enhance their functional properties relevant to industrial applications.…”

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

“…The characteristic broad bands at 3392.3-3416. [25] and Wang et al [26] The peak around 1015 cm −1 was due to the C-O of C-O-C in polysaccharide; the peaks close to 1081 and 1160 cm −1 were associated with anhydro-glucose ring C-O stretch; the peak near 930 cm −1 was assigned to the skeletal mode vibration of α-(1-4) glycosidic linkage [27,28] ; and the peak near 860 cm −1 was because of the C-H and CH2 deformations. [28] To investigate the short-range molecular order of starches from different cultivars, deconvoluted FTIR spectra from wave numbers 800-1200 cm −1 are depicted in Fig.…”

Encapsulated Microparticles of (1→6)-β-d-Glucan Containing Extract of Baccharis dracunculifolia: Production and Characterization

“…Maltodextrin (Figure 7C) is a mixture of oligosaccharides composed of a chain of 5 to 10 glucose units per molecule and is derived by starch hydrolysis [42]. Maltodextrin presents bands at 1021 cm −1 , 1083 cm −1 , and 1158 cm −1 , which are related to the C–O stretching and C–OH bending vibrations [43]. The bands observed between 800 cm −1 and 1200 cm −1 (see Figure 7C) are attributable to the C–O bond stretching, a characteristic of the anhydroglucose ring [42].…”