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16 de abr. de 2024 · Resistant dextrin, a low-calorie, indigestible water-soluble dietary fiber processed from starch, has high solubility, low molecular weight, and good thermal stability. The established method for its preparation involves a combination of acid heat treatment and enzymatic purification.
Cyclodextrins are a group of cyclic oligosaccharides obtained by enzymatic degradation of starch. They are remarkable macrocyclic molecules that have led major theoretical and practical advances in chemistry, biology, biochemistry, health science, and agriculture.
- Nadia Morin-Crini, Sophie Fourmentin, Éva Fenyvesi, Eric Lichtfouse, Giangiacomo Torri, Marc Fourmen...
- 2021
Extrusion of starch leads to cleavage of the glycosidic bonds (that hold the polymeric structure together) due to the high shear, heat, and pressure, which results in dextrinization. The extent of cleavage depends upon extruder parameters and type of feed starch (Kowalski, Hause, Joyner, & Ganjyal, 2018).
You could assume that a starch molecule of a given length breaks into dextrin molecules of a given length, and write an equation. It would look like this: $\ce{C6H11O5[C6H10O5]_{m}C6H11O6 + (\frac{$m-n$}{2})H2O->} \frac{(m+2)}{(n+2)}\ce{C6H11O5[C6H10O5]_{n}C6H11O6}$
- Professor Pringsheim and Schardinger’S Dextrins
- First Ideas in Terms of Applications
- The First Comprehensive Review on Schardinger’S Dextrins
- The Controversy Over The Work of Professor Pringsheim
In 1912, Dr. Pringsheim published results on the isolation and purification of dextrin α and dextrin β, first called amyloses for this new group of sugars . He showed that the two “pure” dextrins were soluble in water but insoluble in alcohol, ether and chloroform, and they did not reduce Fehling’s solution, confirming the results of Professor Vill...
Professor Pringsheim was the first researcher to be interested in the biochemistry and biology of dextrins for potential applications in industry [53, 54, 79, 88,89,90,91, 96]. As early as the late 1910s, he had observed that dextrins were not fermentable and were therefore not used by yeast. He conducted several tests to determine whether dextrins...
In 1928, Professor Pringsheim gave a lecture on polyamyloses at Cornell University (Ithaca, New York) as a distinguished visiting scientist. 2 years later, he presented his main findings on Schardinger dextrins at an invited lecture at the University of Liège (Konferenz der Union Internationale de Chimie in Lüttich). In 1931, Professor Pringsheim s...
For over 20 years, Professor Pringsheim and his various collaborators, e.g. Alfred Langhans, Franz Eissler, Stefanie Lichtenstein, Walter Persch, Diamandi Dernikos, Kurt Goldstein, Karl Müller, Jesaia Leibowitz, Kurt Wolfsohn, Arnold Steingroever, Eugen Schapiro, Arthur Beiser, Paul Meyersohn, Alfred Wiener, Alexander Weidinger, H. Sallentien and P...
- Grégorio Crini
- gregorio.crini@univ-fcomte.fr
- 2020
Starch dextrinization for structural changes. ANDRITZ Gouda paddle dryer. Dextrinization leads to a structural change in the starch, obtained by means of physical or chemical treatment. An important aspect of dextrinization is the properties of the raw material itself.
The structure of high molecular weight dextrins obtained from potato starch by treatment with Bacillus macerans enzyme. Journal of Fermentation Technology 1988 , 66 (2) , 159-166.
