Bio-versus Chemical Approaches to Produce Maltodextrin (de 9 – 12) for Potential Applications in Functional Foods and Pharmaceuticals
Corressponding author's email:
tamlm@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.80.2023.1490Keywords:
Maltodextrin, DE 9-12, Cassava starch, Design of Experiment, Acidic and enzymatic hydrolysesAbstract
Maltodextrin is recognized as a food and pharmaceutical additive that is safe for direct human consumption. The physical and chemical properties of maltodextrin strongly depend on its DE (dextrose equivalent) index. Maltodextrin is a hydrolyzed product derived from starch that has gained numerous industrial applications since the last few decades. Currently, there is an increasing demand for modified starch products. Unfortunately, the relevant production process remains inefficient, leading to relatively low product quality and performance. This paper reports the results of parameterized production processes of maltodextrin with DE values ranging from 9 to 12, achieved by hydrolyzing cassava starch. Two approaches were conducted in this work, including hydrolysis with the catalysis of α-amylase enzyme and HCl acid. In the α-amylase enzyme method, various factors were investigated, such as starch content, hydrolysis time, enzyme concentration, and hydrolysis temperature. In the HCl acid method, process parameters were studied, including starch content, HCl acid concentration, reaction time, and temperature. For both approaches, the DE index of maltodextrin was selected as the objective function, and it was found to be influenced by several process conditions. Utilizing a full Design of Experiment (DoE) plan, a regression equation was developed to illustrate the influence of these factors. From the regression equation, the optimal conditions for the production of desired maltodextrin were derived and compared between the two hydrolysis methods.
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