Preparation And Characterizaion Of Maltodextrin Derivatives By Acetiifed And Cross-linked Reactions

The preparation of acetated and crosslinked maltodextrin derivatives wasinvestigated,and the physico-chemical properties of acetated and crosslinkedmaltodextrin derivatives were studied.The applications of acetate and crosslinkedmaltodextrin was studied by using as orange essence carrier and soy sauce power carrierseparately. In the following, detailed processes and results of the study were presented.The acetated maltodextrin were prepared by direct method and indirect method.The results were showed that during the preparation of acetated maltodextrin by directmethod,the optimum process condition was:reactive temperature30℃,pH8.5, the aceticanhydride dosage12%, reactive time3h; during the preparation of acetatedmaltodextrin by indirect method,the optimum enzymolysis process condition was:reactive temperature90℃,enzyme dosage60U/g, reactive time80min.The physico-chemical properties of acetated maltodextrin prepared by directmethod and indirect method were studied. The results were showed that the EA、EStransparence、 hygroscopicity、 freeze-thaw stability and viscosity increased andretrogradation decreased.It showed that the preparation method had no effect on thephysico-chemical properties of acetated maltodextrin.However,for technology and costconcerns, the direct method was impractical and costly.Because acetic anhydride andmaltodextrin both were water soluble and difficult to separate during the preparationprocess, it need much ethanol to wash unreacted acetic anhydride.The indirect methoddidn’t have the problem because starch were water insoluble and easy to separate duringthe preparation process.As a result,the indirect method was choose to prepare acetatedmaltodextrin.The acetated maltodextrin with different substitution degrees were prepared byindirect method and physico-chemical properties of acetated maltodextrin werestudied.The results were showed that the EA、ES transparence、hygroscopicity、freeze-thaw stability and viscosity increased with the increase of substitution degree andretrogradation decreased with the increase of substitution degree.The crosslinked maltodextrin were prepared by direct method and indirect method and the hydroscopicity were studied.The results were showed that the hydroscopicity ofcrosslinked maltodextrin prepared by direct method were higher than originalmaltodextrin while the hydroscopicity of crosslinked maltodextrin prepared by indirectmethod were lower than original maltodextrin.In order to prepare low hygroscopiccrosslinked maltodextrin, the indirect method was choose to prepare crosslinkedmaltodextrin.Crosslinked maltodextrin with different degree of cross linking were prepared byindirect method and physico-chemical properties of crosslinked maltodextrin werestudied.The results were showed that the EA and ES didn’t change with the increase ofdegree of cross linking.The transparence decreased with the increase of degree of crosslinking.The hygroscopicity decreased and then increased with the increase of degree ofcross linking,and it reach minimum value when subsidence was19.65mL.Theretrogradation of high degree of cross linking decreased while the retrogradation of lowdegree of cross linking increased.The freeze-thaw stability decreased with the increaseof degree of cross linking.The viscosity increased with the increase of degree of crosslinking.Acetated and crosslinked maltodextrin were used as orange essence carrier and soysauce power carrier separately. The results were showed that when acetated was used asorange essence carrier,the retrogradation、stability of solution and sensory evaluationwere improved; when crosslinked maltodextrin was used as soy sauce power carrier,thecolor ratio and red index was closed to soy sauce,the viscosity of solution and sensoryevaluation were improved,the hygroscopicity decreased.