Abstract
The aim of this work was to determine the physicochemical properties of maltodextrins from the freezing points of their solutions and to compare these results with those reported by high performance liquid chromatography (HPLC). The freezing point values of corn and potato maltodextrin solutions were determined, and the molecular weights and average degree of polymerization were estimated. The osmolality variation with maltodextrin concentration and dextrose equivalent content were also determined. It was observed that physicochemical properties of maltodextrins depended on their concentration and dextrose equivalent content but were independent of the starch source. There were no significant differences between the results obtained from freezing points data and those obtained by HPLC. It is concluded that this method can quickly, simply, and economically determine the physicochemical properties of maltodextrins which is convenient in production and quality control processes.
| Translated title of the contribution | Physicochemical properties of maltodextrins based on the freezing points of their solutions |
|---|---|
| Original language | Spanish |
| Pages (from-to) | 77-81 |
| Number of pages | 5 |
| Journal | Informacion Tecnologica |
| Volume | 13 |
| Issue number | 3 |
| State | Published - 2002 |