title: On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products.
abstract: Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersity of such products. This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential solubility of its component saccharides in aqueous-ethanol solutions. Products obtained from selected fractionations were characterized with respect to degree of polymerization (DP; liquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR). Glucose and maltose were preferentially removed from CSS using high (⩾90%) ethanol extractants. Preparations with relatively narrow ranges of MOS, lower DP MPS, and higher DP MPS were obtained through repetitive 70%-ethanol extractions. Linear, as opposed to branched, MOS and MPS were preferentially extracted under all conditions tested.
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
authors.forename: Amy S
authors.initials: AS
authors.lastname: Balto
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
authors.forename: Trina J
authors.initials: TJ
authors.lastname: Lapis
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
authors.forename: Rachel K
authors.initials: RK
authors.lastname: Silver
authors.affiliation: Department of Chemistry, Oregon State University, Corvallis, OR, USA.
authors.forename: Andrew J
authors.initials: AJ
authors.lastname: Ferreira
authors.affiliation: Department of Chemistry, Oregon State University, Corvallis, OR, USA.
authors.forename: Christopher M
authors.initials: CM
authors.lastname: Beaudry
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. Electronic address: juyun.lim@oregonstate.edu.
authors.forename: Juyun
authors.initials: J
authors.lastname: Lim
authors.affiliation: Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. Electronic address: mike.penner@oregonstate.edu.
authors.forename: Michael H
authors.initials: MH
authors.lastname: Penner
mesh_terms: D005591:Chemical Fractionation; D000431:Ethanol / Q000737:chemistry*; D005947:Glucose / Q000032:analysis*; D006868:Hydrolysis; D008320:Maltose / Q000032:analysis*; D009844:Oligosaccharides / Q000032:analysis*; D012995:Solubility; D012996:Solutions; D013213:Starch / Q000737:chemistry*
chemical_list: D009844:Oligosaccharides; D012996:Solutions; C021705:maltooligosaccharides; D000431:Ethanol; D008320:Maltose; D013213:Starch; D005947:Glucose
keywords: Corn syrup solids; Dispersity; Ethanol-fractionation; Maltooligosaccharides; Maltopolysaccharides; Starch hydrolysis products