PREPARATION AND CHARACTERISTICS OF ENZYME-RESISTANT PYRODEXTRINS FROM CORN STARCH

Corn starch was modified by pyroconversion at 130^oC 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 130^oC for 180 min, was well-soluble (97% at 25^oC) 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%.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.