On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products.

Abstract

Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersity of such products. This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential solubility of its component saccharides in aqueous-ethanol solutions. Products obtained from selected fractionations were characterized with respect to degree of polymerization (DP; liquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR). Glucose and maltose were preferentially removed from CSS using high (⩾90%) ethanol extractants. Preparations with relatively narrow ranges of MOS, lower DP MPS, and higher DP MPS were obtained through repetitive 70%-ethanol extractions. Linear, as opposed to branched, MOS and MPS were preferentially extracted under all conditions tested.

DOI: 10.1016/j.foodchem.2015.10.120

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Cite this paper

@article{Balto2016OnTU, title={On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products.}, author={Amy S Balto and Trina J. Lapis and Rachel K Silver and Andrew J Ferreira and Christopher M. Beaudry and Juyun Lim and Michael H Penner}, journal={Food chemistry}, year={2016}, volume={197 Pt A}, pages={872-80} }