Variations in dextrose equivalent and dynamic rheology of dextrin obtained by enzymatic hydrolysis of edible canna starch

Abstract

We aimed to evaluate the dextrose equivalent and the dynamic rheological parameters of dextrin obtained by hydrolysis of edible canna starch by using α-amylase enzyme. We found that the dextrose equivalent value and dynamic rheological properties, as presented by storage and loss modulus (G and G″) values, varied with the incubation time (1, 3, and 5 h) and α-amylase concentration (0.03, 0.04, 0.05, and 0.06% w/w). Increase in the incubation time and α-amylase concentration increased the dextrose equivalent from 9.0 ± 0.2 to 21.3 ± 1.9 and decreased the storage modulus (G′) from 3747.4 to 18.0 Pa and the loss modulus (G″) from 659.4 to 5.5 Pa at 25°C. Meanwhile, G′ decreased from 27781.0 Pa to 11313.1 Pa and G″ decreased from 6647.2 Pa to 1826.4 Pa at 95°C.