2011•Food ScienceRequires access

Properties of Beta-limit Dextrin Prepared by Enzymatic Hydrolysis of Waxy Corn Starch

Deng Wen-hun

Abstract

The particle morphology,crystallinity and some properties of β-limit dextrin prepared by enzymatic hydrolysis of waxy cornstarch with β-amylase were studied.The results showed that the particles of β-limit dextrin were angular,irregular and non-crystal.The dextrin revealed low retrogradation and more remarkable improvement on solubility,swelling power,transparency and freeze-thaw stability when compared with raw waxy cornstarch.Its hygroscopicity was a little lower than that of raw waxy cornstarch.Due to its unique properties and excellent processing performance,the application prospect ofβ-limit dextrin in the food processing industry is promising.

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Key concepts: Dextrin, Retrogradation (starch), Hydrolysis, Crystallinity, Chemistry, Starch, Enzymatic hydrolysis, Food science