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Glycosidic linkage structure, physical-chemical properties and in vitro digestibility of pyrodextrins prepared using different reaction conditions were characterized. Intensification of reaction condition promoted starch hydrolysis and transglucosidation until the solubility of pyrodextrin reached 100%. New branch points were formed including α-1,2, β-1,2, β-1,4, β-1,6 and α-1,6 linkages. Majority of the branch points was α-1,6 and β-1,6 linkages which in together accounted for more than 70% of the total branches. The degree of branching increased at intensified reaction conditions and plateaued at approximately 24%. Exhaustively hydrolyzing pyrodextrin by α-amylase and amyloglucosidase significantly decreased the degree of α-1,4 but not α-1,6 linkages. The retained α-1,4 and α-1,6 linkages were probably protected from enzyme hydrolysis by the non-starch linkages due to steric hindrance. The resistant starch content was positively correlated with the degree of branching of pyrodextrin. The decreased in vitro digestibility of pyrodextrin was attributed to the formation of new glycosidic linkages.
This article was published in the following journal.
Name: Food chemistry
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Organic compounds that have a tetrahydronaphthacenedione ring structure attached by a glycosidic linkage to the amino sugar daunosamine.
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A disaccharide consisting of two glucose units in an alpha (1-6) glycosidic linkage.
A disaccharide consisting of one galactose and one glucose moiety in an alpha (1-6) glycosidic linkage.
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