Physicochemical properties of a non-reducing maltoheptaose prepared by dual-enzyme cascade reaction from starch

Pan, Y. and Zhen, Y. H. and Jiang, B. and Zheng, L. H. and Chen, J. J. and Zhang, T. (2022) Physicochemical properties of a non-reducing maltoheptaose prepared by dual-enzyme cascade reaction from starch. International Food Research Journal (Malaysia), 29. pp. 1380-1389. ISSN 2231 7546

The existence of a reducing end in the structure of maltodextrin can limit its applications as undesirable Maillard reaction would occur in some food processing steps. Consequently, a non-reducing maltoheptaose (N-G7) with a single degree of polymerisation was prepared through a cascade reaction of cyclodextrinase and maltooligosyltrehalose synthase, using β-cyclodextrin as substrate. The physicochemical properties of N-G7 were investigated. N-G7 exhibited low moisture absorption ability (8.91 and 18.02% at 43 and 81% relative humidity, respectively), excellent pH stability and thermostability (less than 10% N-G7 was hydrolysed between pH 4 and 10, even at 100°C), and a melting point higher than that of maltodextrin, as well as a typical gel-like behaviour. Most importantly, the results of Maillard reaction indicated that N-G7 was considered to be non-reducing, which suggested that it could be used in food processing where Maillard reaction should be avoided. Overall, the present work may provide important implications for the development and application of N-G7 in food products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(06)%202022/14%20-...

Abstract

The existence of a reducing end in the structure of maltodextrin can limit its applications as undesirable Maillard reaction would occur in some food processing steps. Consequently, a non-reducing maltoheptaose (N-G7) with a single degree of polymerisation was prepared through a cascade reaction of cyclodextrinase and maltooligosyltrehalose synthase, using β-cyclodextrin as substrate. The physicochemical properties of N-G7 were investigated. N-G7 exhibited low moisture absorption ability (8.91 and 18.02% at 43 and 81% relative humidity, respectively), excellent pH stability and thermostability (less than 10% N-G7 was hydrolysed between pH 4 and 10, even at 100°C), and a melting point higher than that of maltodextrin, as well as a typical gel-like behaviour. Most importantly, the results of Maillard reaction indicated that N-G7 was considered to be non-reducing, which suggested that it could be used in food processing where Maillard reaction should be avoided. Overall, the present work may provide important implications for the development and application of N-G7 in food products.

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Item Type:	Article
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	maltodextrins
AGROVOC Term:	Maillard reaction
AGROVOC Term:	rheological properties
AGROVOC Term:	thermogravimetric analysis
AGROVOC Term:	differential scanning calorimetry
AGROVOC Term:	statistical methods
AGROVOC Term:	foods
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	10 Oct 2024 03:01
Last Modified:	10 Oct 2024 03:01
URI:	http://webagris.upm.edu.my/id/eprint/194

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