FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (19): 28-32.doi: 10.7506/spkx1002-6630-201119006

• Basic Research • Previous Articles     Next Articles

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

SHAO Lan-lan1,2，ZHAO Yan1,2,*，TU Yong-gang3，YANG You-xian1,2，LI Jian-ke1,2，LI Xin1,2， DONG Pan1,2，DENG Wen-hun1,2   

  1. (1. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China； 2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China ； 3. College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)
  • Published:2011-10-12

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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.

Key words: β-limit dextrin, morphology, crystallinity, properties

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