Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin

0393110 - ÚMCH 2014 RIV GB eng J - Článek v odborném periodiku
Smrčková, P. - Horský, Jiří - Šárka, E. - Koláček, J. - Netopilík, Miloš - Walterová, Zuzana - Kruliš, Zdeněk - Synytsya, A. - Hrušková, K.
Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin.
Carbohydrate Polymers. Roč. 98, č. 1 (2013), s. 43-49. ISSN 0144-8617. E-ISSN 1879-1344
Grant CEP: GA ČR GA525/09/0607
Výzkumný záměr: CEZ:AV0Z40500505
Klíčová slova: wheat B-starch * α-amylase * acetylated maltodextrin
Kód oboru RIV: JI - Kompozitní materiály
Impakt faktor: 3.916, rok: 2013

Wheat B-starch was hydrolysed by α-amylase “Liquozyme supra” from Bacillus licheniformis at 90˚C and pH 7. After 2 h, the dextrose equivalent was 18; according to size exclusion chromatography, however, the hydrolysate contained not only dominant malto-oligosaccharides with the degree of polymerisation (DP) < 10 but also more than 20% of components with DP higher than 40. The product was acetylated to a high degree as verified by FTIR and1H NMR (degree of substitution DS = 3.1); nevertheless, detailed analysis of the MALDI-TOF mass spectra of the product showed that most of the malto-oligosaccharides molecules contained one or two residual hydroxyls. Size exclusion chromatography confirmed that the acetylated maltodextrin still contained a significant part with DP > 40. This non-uniformity of acetylated maltodextrin, both with respect to DP and to DS, must be taken into account in the development of acetylated-maltodextrin applications such as use as plasticisers or compatibilisers in biodegradable composites.
Trvalý link: http://hdl.handle.net/11104/0225994