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Effects of maltodextrins with different dextrose-equivalent values

Title
Effects of maltodextrins with different dextrose-equivalent values
Authors
Lee, Sang MiCho, Ar ReumYoo, Sang-HoKim, Young-Suk
Ewha Authors
김영석이상미
SCOPUS Author ID
김영석scopus; 이상미scopus
Issue Date
2018
Journal Title
FLAVOUR AND FRAGRANCE JOURNAL
ISSN
0882-5734JCR Link

1099-1026JCR Link
Citation
FLAVOUR AND FRAGRANCE JOURNAL vol. 33, no. 2, pp. 153 - 159
Keywords
aldehydesdextrose equivalentflavor releasemaltodextrinsstarchstatic headspace analysis
Publisher
WILEY
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
The release of aldehydes from aqueous model systems containing starch or maltodextrins with different dextrose-equivalent (DE) values was evaluated using static headspace analysis. The patterns of aldehydes released differed significantly between starch and maltodextrin solutions with DE values of 4.0-7.0, 13.0-17.0, and 16.5-19.5. The release of most of aldehydes showed an increasing tendency according to DE values of maltodextrins. The release of most aldehydes decreased up to around 24h, but then increased slightly at 48h. In addition, the absorbance values of iodine-polysaccharide complexes and the particle sizes of the polysaccharides were measured to investigate the effects of hydrophobic regions and the intermolecular aggregation of polysaccharides on the releases of aldehydes. The absorbance values of iodine-polysaccharide complexes, which could be related to the internal hydrophobic regions, decreased in the maltodextrin and starch solutions as the equilibrium time increased up to 24h, but then increased at 48h. Also, the particle size increased gradually to 48h, suggesting that the intermolecular aggregation of polysaccharides affects the release of aldehydes.
DOI
10.1002/ffj.3410
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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