Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with α-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs according to the source of the starch. This is important in defining the application of the maltodextrin, according to its desired function.
CITATION STYLE
Plácido Moore, G. R., Do Canto, L. R., Amante, E. R., & Soldi, V. (2005). Cassava and corn starch in maltodextrin production. Quimica Nova, 28(4), 596–600. https://doi.org/10.1590/s0100-40422005000400008
Mendeley helps you to discover research relevant for your work.