PREPARATION AND CHARACTERISTICS OF ENZYME-RESISTANT PYRODEXTRINS FROM CORN STARCH
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):261–265
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ABSTRACT
Corn starch was modified by pyroconversion at 130oC in the presence of acid catalyst in a sealed container to produce non-digestible pyrodextrins. The effect of reaction time on the dextrinization process was investigated. Physicochemical properties of the pyrodextrins were analyzed, and the effect of the structure of pyrodextrins on the digestibility was evaluated. The pyrodextrin, prepared by heating corn starch with hydrochloric acid (0.1%, dry starch basis) at 130oC for 180 min, was well-soluble (97% at 25oC) and contained only one fraction of average molecular weight of 2.2 x 104 g/mol. The enzyme resistance of pyrodextrin, measured according to AOAC method 991.43 for Total Dietary Fiber, reached 42%.
ISSN:1230-0322