title: Technological Application of Maltodextrins According to the Degree of Polymerization.
abstract: Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE). The DE has however been shown to be an inaccurate parameter for predicting the performance of the MXs in technological applications, hence commercial MXs were characterized by mass spectrometry (MS) to determine their molecular weight distribution (MWD) and degree of polymerization (DP). Samples were subjected to different water activities (aw). Water adsorption was similar at low aw, but radically increased with the DP at higher aw. The decomposition temperature (Td) showed some variations attributed to the thermal hydrolysis induced by the large amount of adsorbed water and the supplied heat. The glass transition temperature (Tg) linearly decreased with both, aw and DP. The microstructural analysis by X-ray diffraction showed that MXs did not crystallize with the adsorption of water, preserving their amorphous structure. The optical micrographs showed radical changes in the overall appearance of the MXs, indicating a transition from a glassy to a rubbery state. Based on these characterizations, different technological applications for the MXs were suggested.
authors.affiliation: Academic Coordination, Altiplano Region, Autonomous University of San Luis Potosi, Road Cedral km. 5+600, 78700 Matehuala, San Luis Potosi, Mexico. zenaida.saavedra@uaslp.mx.
authors.forename: Zenaida
authors.initials: Z
authors.lastname: Saavedra-Leos
authors.affiliation: Advanced Materials Research Center (CIMAV), Alianza Norte 202, Research and Technological Innovation Park (PIIT), 66600 Apodaca, Nuevo Leon, Mexico. cesar.leyva@cimav.edu.mx.
authors.forename: César
authors.initials: C
authors.lastname: Leyva-Porras
authors.affiliation: Doctorate Institutional in Engineering and Materials Science (DICIM), Sierra Leona 530, Lomas, 2nd. Section, 78210 San Luis Potosi, San Luis Potosi, Mexico. sandra_berad@hotmail.com.
authors.forename: Sandra B
authors.initials: SB
authors.lastname: Araujo-Díaz
authors.affiliation: Advanced Materials Research Center (CIMAV), Alianza Norte 202, Research and Technological Innovation Park (PIIT), 66600 Apodaca, Nuevo Leon, Mexico. alberto.toxqui@cimav.edu.mx.|Doctorate Institutional in Engineering and Materials Science (DICIM), Sierra Leona 530, Lomas, 2nd. Section, 78210 San Luis Potosi, San Luis Potosi, Mexico. alberto.toxqui@cimav.edu.mx.
authors.forename: Alberto
authors.initials: A
authors.lastname: Toxqui-Terán
authors.affiliation: Faculty of Chemistry Sciences, Autonomous University of San Luis Potosi, Manuel Nava 6, 78290 San Luis Potosi, San Luis Potosi, Mexico. anajo_borras@hotmail.com.
authors.forename: Anahí J
authors.initials: AJ
authors.lastname: Borrás-Enríquez
mesh_terms: D002152:Calorimetry, Differential Scanning; D005898:Glass / Q000737:chemistry*; D006868:Hydrolysis; D013058:Mass Spectrometry; D008970:Molecular Weight; D058105:Polymerization; D011134:Polysaccharides / Q000737:chemistry*; D014867:Water / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D011134:Polysaccharides; D014867:Water; C008315:maltodextrin
keywords: degree of polymerization; glass transition temperature; maltodextrins; overall appearance; technological application; water activity