Preparation and partial characterization of low dextrose equivalent (DE) maltodextrin from banana starch produced by enzymatic hydrolysis

Abstract

This study was aimed to prepare low dextrose equivalent (DE) maltodextrin from banana starch. Banana starch was extracted from unripe banana fruit var. uli after steeping in 0.045 M sodium hydroxide. This process yielded 42.58% of starch (in dry basis) and produced high purity starch (97.96%, db) and excellent whiteness (99.44%). The gelatinized banana starch was hydrolyzed enzymatically by using a-amylase from Bacillus subtilis. Starch hydrolysis used a batch reactor with a four-blade Teflon pitched turbine impeller at 758C (at initial gelatinization temperature of banana starch) for 10 min to produced maltodextrin with DE % 3. Particle size of irregularly shaped banana maltodextrin (BM) granules were below and around 5 mm in diameter. This BM produced a fat-like gel texture, which was similar to that of commercial maltodextrin (CM; N-Lite D). This maltodextrin had also a lower in vitro digestibility than that of the commercial one and potato starch.

An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch

“…Generally speaking, the sensory properties of the starch hydrolysates with DE values between 2 and 5 are similar to that of fats (McPherson & Seib, 1997;Yang & Xu, 2007;Yusraini, Hariyadi, & Kusnandar, 2013). While the DE values were outside the range of 2-5 (Figure 2a As could be seen from the results in Figure 2b, the DE values of Chinese yam (D. opposita Thunb.)…”

“…It is true for any catalyst that the reaction rate increases as the catalyst concentration increasing. Generally speaking, the sensory properties of the starch hydrolysates with DE values between 2 and 5 are similar to that of fats (McPherson & Seib, ; Yang & Xu, ; Yusraini, Hariyadi, & Kusnandar, ). While the DE values were outside the range of 2–5 (Figure a), the starch hydrolysates could hardly be used as fat replacers.…”

Microencapsulation of Refined Liquid Smoke Using Maltodextrin Produced from Broken Rice Starch

“…The high solubility of maltodextrin produced was allegedly caused by its short linear chain of maltodextrin rice starch and led to lower molecular weight; thus, solubility became high. This is supported by Yusraini et al (2013), who stated that the longer linear chain caused higher molecular weight, which is poorly soluble in water.…”

“…Unhydrolyzed amylose will form an opaque gel and also affects dissoluble microcapsule particles (Yusraini et al . ). Wang and Wang () stated that the maximum concentration of maltodextrin is about 30%.…”

“…This is supported by Yusraini et al . (), who stated that the longer linear chain caused higher molecular weight, which is poorly soluble in water.…”