Research On The Preparation, Properties And Application Of Esterified Maltodextrin

The objective of this article was to prepare maltodextrin(MD)’s with dextroseequivalence(DE)’s~3and~10from corn starch by drum dryer, then maltodextrin stearateswere synthesized with MD’s and stearic acid under lipase by dryer. Lastly, the properties andstructure of maltodextrin stearates were studied and used in the cream flover emulsified.Firstly, MD’s with DE’s~3and~10were prepared by drum dryer. Drum speed, drumvapor pressure, high temperature α-amylase, starch concentration were studied. Then thelinear regression equation was got through response surface. The MD’s with Low-DE’s~3.42were prepared by drum speed with73.1r/min, drum vapor pressure with0.32MPa, hightemperature α-amylase with6.33U/g, starch concentration with40.6%.Secondly, maltodextrin stearates were synthesized by dryer. As degree ofsubstitution(DS) an index, stearic acid concentration, water content, reaction temperature andtime, addition of lipase, pH, and stirring speed were studied. By orthogonal experiment, thebest process conditions(counted dry basis of MD)was that: stearic acid concentration was3%,water content was15%, reaction temperature was55℃, reaction time was10h, addition oflipase was700U/g, pH was9.0, stirring speed was400r/min. After that, DS of maltodextrinstearates was0.0142, the efficient reaction was86.69%.Thirdly, the properties and structure of corn starch, MD, and maltodextrin stearates wereanalyzed. It was showed that, increasing the DE of MD’s increased their transparence,hygroscopicity, solubility, but freeze-thaw stability was decreased. increasing the DS ofmaltodextrin stearates increased their emulsifying ability, water-holding capacity, buthygroscopicity, solubility, surface tension were decreased. The shear stress increased and theviscosity decreased with the shear rate increased, in the same shear rate, decreasing the DE ofMD’s increased viscosity, but the apparent viscosity was decreased with the temperatureincreased after gelatinization. From infrared spectrum, a carbonyl bond absorption peak ofmaltodextrin stearates was seen in1734cm-1, which indicated stearol group had linked withMD. Afterwards, from XRD chart, MD were prepared by drum dryer under the hightemperature α-amylase, the crystalline structure of corn starch was destroyed, the crystallinediffraction peaks completely disappear, and the structure of MD esterified was not change.Lastly, application of maltodextrin stearates was researched, which were used in thecream flover emulsified. Maltodextrin stearates concentration, cream flover concentration,homogenate time, homogenate rate were studied. The optimum process conditions wasdetermined: maltodextrin stearates concentration was18%, cream flover concentration was6%, homogenate time was3min, homogenate rate was16000r/min. Cream flover emulsifiedthat added maltodextrin stearates diluted1000times was no precipitation after a week.