2009•Science and Technology of Food IndustryRequires access

Study on the properties of β-limit dextrin

Jian-Jun Guo

Abstract

The properties of β-limit dextrin which is produced by β-amylase hydrolyzed corn starch were studied.It was found that the β-limit dextrin had more remarkable improvements on transparency,solubility and swelling power,freeze-thaw stability,retrogradation and hygroscopicity than raw corn starch.Due to it unique properties,the application prospects of β-limit dextrin is promising.

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Available abstract

Key concepts: Dextrin, Retrogradation (starch), Starch, Chemistry, Hydrolysis, Solubility, Raw material, Food science