Cereal Chem 69:447-452 | VIEW
ARTICLE
Wheat Starch Gelatinization in the Presence of Polydextrose or Hydrolyzed Barley Beta- Glucan.
S. S. Kim and C. S. Setser. Copyright 1992 by the American Association of Cereal Chemists, Inc.
Polydextrose was fractionated (into fractions with degrees of polymerization [DP] of 3-4, 6-7, 12-16, and greater than 20) using Sephadex G-25 gel chromatography to study the effect of solute or carbohydrate size on thermal phase transitions of wheat starch. Polydextrose and its fractions that were obtained using distilled water as an eluent were compared with 5 or 10% solutions of hydrolyzed barley beta-D-glucan or sucrose at a 2:1 solution-starch ratio. Other eluents, 0.5M NaCl in 0.1M phosphate buffer and 0.1M ammonium acetate in 20% (v/v) ethanol, were evaluated. They resulted in contamination of polydextrose fractions by eluent salts or ions that caused a significant increase in starch gelatinization onset temperature. The 10% solutions of DP 3-4 and 6-7 polydextrose fractions were compared to maltotriose, maltotetraose, maltohexaose, and maltoheptaose. The DP 6-7 polydextrose fractions increased the gelatinization onset temperature more than the other sugars. Fractions with DP greater than 20 resulted in a wide temperature range of starch gelatinization compared to those of the DP 3-4, 6-7, and 12-16 fractions. Hydrolyzed beta- glucan increased the starch gelatinization onset temperature more than poly-dextrose at the 20 and 30% levels.