Molecular and Supermolecular Structure of Commercial Pyrodextrins

Abstract

Size exclusion chromatography with triple detection as well as infrared spectroscopy studies of commercially available pyrodextrins proved that these molecules are characterized not only by significantly lower molecular mass, in comparison to that of native starch, but also by increased branching. Therefore, pyrodextrins adopt a very compact structure in solution and show Newtonian behavior under shear in spite of their molecular masses of tens of thousands Daltons. The results also indicate that 50% reduction of digestibility of pyrodextrins is, to a minor extent, caused by formation of low-molecular color compounds containing carbonyl functional groups. The main reason is, as postulated in the literature, transglycosidation that leads to decreased occurrence of α-1,4-glycoside bonds in the molecular structure. In the process of dextrinization starch also undergoes changes in supermolecular structure, which, however, have no influence on digestibility. Likewise, the effect of formation of low-molecular colorful compounds containing carbonyl groups is not crucial.

Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

“…The indigestibility of pyrodextrins has been associated with a significant increase in atypical glycosidic bonds of type 1 → 2, 1 → 4, and 1 → 6, both in α and β anomers (Bai & Shi, 2016; Chen et al, 2020; Weil et al, 2021), as a consequence of transglycosylation reactions. Le Thanh‐Blicharz et al (2016) reported for potato pyrodextrins a substantial reduction in vitro digestibility compared to the initial product, and the use of acid catalysts favored this effect (Laurentin et al, 2003; Lin et al, 2018; Lovera et al, 2020). Thus, it is possible to improve the DF content in foods using pyrodextrins as additives in dairy products, sauces, and soups.…”

“…Pyrodextrins from corn, potato, and yam starches are preferably between 1 and 10 in DE (Lovera et al, 2020; Ohkuma et al, 1997), such as reported here. Le Thanh‐Blicharz et al (2016) indicated that the decrease in DE values could be associated with thermal decomposition and oxidation of the polymer chain ends.…”

“…A significant reduction ( p < .05) of the intrinsic viscosity of starch (2.03 dl/g −1 ) was observed after pyroconversion, regardless of the acid catalyst used, being more pronounced with HCl (Table 2). The reduction in this parameter is indicative of the decrease in molecular size as a consequence of the breakdown of starch chains, mainly in the α(1,4) glycosidic bonds, making the polymer less viscous (Bai & Shi, 2016; Le Thanh‐Blicharz et al, 2016; Sun et al, 2021). Mun and Shin (2006) reported that the amorphous area is more amenable to acid attack, being more easily and quickly hydrolyzed.…”

Water Behavior of Emulsions Stabilized by Modified Potato Starch

“…As a consequence, acetylated starch should be considered simply as a stabilizer of the emulsions. On the other hand, it is known that physical modification affects molecular mass distribution, degree of branching, radius of gyration, hydrodynamic radius and even surface activity of starch [ 15 , 54 , 55 ]. Moreover, taking into consideration the strong effect of physically modified starch on spin-lattice relaxation time, especially in high concentrations ( Figure 2 ), as well as the fact that there was almost no difference between relaxation times in both oil and water phases, one can conclude that physically modified starch is not only an emulsion stabilizer, but also an emulsifier or fat replacer.…”

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

“…cross-linking [Sajilata et al, 2006;Zhao & Lin, 2009]. Some authors also report a fraction of starch described as RS 5 , of which resistance to amylolysis is a consequence of amylose and lipid complex formation [Le Thanh-Blicharz et al, 2016].…”