Academic literature on the topic 'Maltodextrin'
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Journal articles on the topic "Maltodextrin"
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Mohamed Amin, Zahiah, Soo Peng Koh, Swee Keong Yeap, Nur Syazwani Abdul Hamid, Chin Ping Tan, and Kamariah Long. "Efficacy Study of Broken Rice Maltodextrin inIn VitroWound Healing Assay." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/687694.
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Maltodextrins that contain both simple sugars and polymers of saccharides have been widely used as ingredients in food products and pharmaceutical delivery systems. To date, no much work has been reported on the applications of maltodextrin from broken rice (RB) sources. Therefore, the objective of this work was to investigate thein vitrowound healing efficacy of RB maltodextrin at different conditions. Wounds treated with lower dextrose equivalent (DE) range (DE 10–14) of maltodextrins at a concentration of 10% obtained from RB were found to be able to heal the wounds significantly faster (p<0.01) than maltodextrin with higher DE ranges (DE 15–19 and DE 20–24) and concentrations of 5% and 20%. The findings from both BrdU and MTT assay further confirmed its wound healing properties as the NIH 3T3 fibroblast wounded cells were able to proliferate without causing cytotoxic effect when wounded cell was treated with maltodextrin. All these findings indicated that the RB maltodextrin could perform better than the commercial maltodextrin at the same DE range. This study showed that RB maltodextrins had better functionality properties than other maltodextrin sources and played a beneficial role in wound healing application.
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Gehring, Kalle, Xiaochen Zhang, Jason Hall, Hiroshi Nikaido, and David E. Wemmer. "An NMR study of ligand binding by maltodextrin binding protein." Biochemistry and Cell Biology 76, no. 2-3 (May 1, 1998): 189–97. http://dx.doi.org/10.1139/o98-060.
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Proton NMR spectra of maltodextrin binding protein from Escherichia coli were used to monitor conformational changes that accompany ligand binding. Chemical shift changes associated with the binding of different maltodextrins to maltodextrin binding protein were studied using one-dimensional difference spectra. Line-shape analysis of an isolated upfield methyl resonance was used to measure the kinetics of maltose binding at several temperatures. Maltose and linear maltodextrins caused similar changes to the upfield protein spectrum with no detectable differences between alpha and beta sugar anomers. Binding of a cyclic ligand, beta-cyclodextrin, caused smaller chemical shift changes than binding of linear maltodextrins. Two maltodextrin derivatives were also studied. Both maltohexaitol and maltohexanoic acid gave one-dimensional difference spectra that were intermediate between those of linear maltodextrins and beta-cyclodextrin. The methyl resonances at -1 and -0.35 ppm were assigned to leucine 160 on the basis of homonuclear COSY and TOCSY experiments and theoretical chemical shift calculations using the X-ray crystal structure of maltodextrin binding protein.Key words: maltose binding protein, chemical shifts, chemical exchange, sugar anomer specificity.
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Dippel, Renate, and Winfried Boos. "The Maltodextrin System of Escherichia coli: Metabolism and Transport." Journal of Bacteriology 187, no. 24 (December 15, 2005): 8322–31. http://dx.doi.org/10.1128/jb.187.24.8322-8331.2005.
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ABSTRACT The maltose/maltodextrin regulon of Escherichia coli consists of 10 genes which encode a binding protein-dependent ABC transporter and four enzymes acting on maltodextrins. All mal genes are controlled by MalT, a transcriptional activator that is exclusively activated by maltotriose. By the action of amylomaltase, we prepared uniformly labeled [14C]maltodextrins from maltose up to maltoheptaose with identical specific radioactivities with respect to their glucosyl residues, which made it possible to quantitatively follow the rate of transport for each maltodextrin. Isogenic malQ mutants lacking maltodextrin phosphorylase (MalP) or maltodextrin glucosidase (MalZ) or both were constructed. The resulting in vivo pattern of maltodextrin metabolism was determined by analyzing accumulated [14C]maltodextrins. MalP− MalZ+ strains degraded all dextrins to maltose, whereas MalP+ MalZ− strains degraded them to maltotriose. The labeled dextrins were used to measure the rate of transport in the absence of cytoplasmic metabolism. Irrespective of the length of the dextrin, the rates of transport at a submicromolar concentration were similar for the maltodextrins when the rate was calculated per glucosyl residue, suggesting a novel mode for substrate translocation. Strains lacking MalQ and maltose transacetylase were tested for their ability to accumulate maltose. At 1.8 nM external maltose, the ratio of internal to external maltose concentration under equilibrium conditions reached 106 to 1 but declined at higher external maltose concentrations. The maximal internal level of maltose at increasing external maltose concentrations was around 100 mM. A strain lacking malQ, malP, and malZ as well as glycogen synthesis and in which maltodextrins are not chemically altered could be induced by external maltose as well as by all other maltodextrins, demonstrating the role of transport per se for induction.
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Shelburne, Samuel A., Han Fang, Nnaja Okorafor, Paul Sumby, Izabela Sitkiewicz, David Keith, Payal Patel, et al. "MalE of Group A Streptococcus Participates in the Rapid Transport of Maltotriose and Longer Maltodextrins." Journal of Bacteriology 189, no. 7 (January 26, 2007): 2610–17. http://dx.doi.org/10.1128/jb.01539-06.
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ABSTRACT Study of the maltose/maltodextrin binding protein MalE in Escherichia coli has resulted in fundamental insights into the molecular mechanisms of microbial transport. Whether gram-positive bacteria employ a similar pathway for maltodextrin transport is unclear. The maltodextrin binding protein MalE has previously been shown to be key to the ability of group A Streptococcus (GAS) to colonize the oropharynx, the major site of GAS infection in humans. Here we used a multifaceted approach to elucidate the function and binding characteristics of GAS MalE. We found that GAS MalE is a central part of a highly efficient maltodextrin transport system capable of transporting linear maltodextrins that are up to at least seven glucose molecules long. Of the carbohydrates tested, GAS MalE had the highest affinity for maltotriose, a major breakdown product of starch in the human oropharynx. The thermodynamics and fluorescence changes induced by GAS MalE-maltodextrin binding were essentially opposite those reported for E. coli MalE. Moreover, unlike E. coli MalE, GAS MalE exhibited no specific binding of maltose or cyclic maltodextrins. Our data show that GAS developed a transport system optimized for linear maltodextrins longer than two glucose molecules that has several key differences from its well-studied E. coli counterpart.
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Schönert, Stefan, Sabine Seitz, Holger Krafft, Eva-Anne Feuerbaum, Iris Andernach, Gabriele Witz, and Michael K. Dahl. "Maltose and Maltodextrin Utilization by Bacillus subtilis." Journal of Bacteriology 188, no. 11 (June 1, 2006): 3911–22. http://dx.doi.org/10.1128/jb.00213-06.
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ABSTRACT Bacillus subtilis can utilize maltose and maltodextrins that are derived from polysaccharides, like starch or glycogen. In this work, we show that maltose is taken up by a member of the phosphoenolpyruvate-dependent phosphotransferase system and maltodextrins are taken up by a maltodextrin-specific ABC transporter. Uptake of maltose by the phosphoenolpyruvate-dependent phosphotransferase system is mediated by maltose-specific enzyme IICB (MalP; synonym, GlvC), with an apparent Km of 5 μM and a V max of 91 nmol · min−1 · (1010 CFU)−1. The maltodextrin-specific ABC transporter is composed of the maltodextrin binding protein MdxE (formerly YvdG), with affinities in the low micromolar range for maltodextrins, and the membrane-spanning components MdxF and MdxG (formerly YvdH and YvdI, respectively), as well as the energizing ATPase MsmX. Maltotriose transport occurs with an apparent Km of 1.4 μM and a V max of 4.7 nmol · min−1 · (1010 CFU)−1.
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Rezende, Gabriela, Rodrigo Alex Arthur, Marcelo Lazzaron Lamers, and Lina Naomi Hashizume. "Structural Organization of Dental Biofilm Formed in situ in the Presence of Sucrose Associated to Maltodextrin." Brazilian Dental Journal 30, no. 1 (February 2019): 36–42. http://dx.doi.org/10.1590/0103-6440201902183.
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Abstract Maltodextrins, derived from corn starch, have been added to industrialized food combined with sucrose. However it is not clear the diffusion properties of the dental biofilm matrix and the tridimensional structure of multispecies biofilms formed in the presence of these carbohydrates. Therefore, the aim of study was to investigate by confocal laser scanning microscopy (CLSM) the structural organization of the multispecies dental biofilm formed in situ under exposure to sucrose associated to maltodextrin. Adult volunteers wore an intraoral palatal appliance containing bovine enamel blocks. They were instructed to remove the appliance 8 times per day and drop the following solutions on the enamel blocks: deionized distilled water (DDW), maltodextrin, sucrose + maltodextrin or sucrose. Biofilms formed were stained and the percentage of extracellular polysaccharide (%EPS) and thickness were determined by CLSM. Biofilm formed in the presence of sucrose and sucrose + maltodextrin presented similar %EPS and higher than DDW and maltodextrin. Regarding to the biofilm thickness, sucrose and sucrose + maltodextrin treatments were thicker than DDW and maltodextrin and similar between them. The structural organization of the multispecies dental biofilm formed in situ in the presence of sucrose does not change when this carbohydrate is associated to maltodextrin.
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Simonenko, S. V., T. A. Antipova, S. V. Felik, and E. S. Simonenko. "Maltodextrin as an ingredient for baby food production. Study of composition and properties." Voprosy detskoj dietologii 18, no. 6 (2020): 54–59. http://dx.doi.org/10.20953/1727-5784-2020-6-54-59.
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The main principles of development of adapted infant milk formulas are approximation to the composition and properties of human milk and correspondence to the specific features of infantile digestion and metabolism. Of no least significance is adjustment of the carbohydrate component. Partial replacement of lactose by maltodextrin allows to decrease the osmolality of milk formulas. Maltodextrin is well utilized in the intestines, has a positive effect on its microbiota. Therefore, in modern infant adapted formulas lactose is partly replaced by maltodextrin. Infant formulas are manufactured using maltodextrin with the dextrose equivalent from 18 to 22. The study was aimed at investigating the possibility of using maltodextrin manufactured in Russia in specialised food products for infant nutrition. Three samples of maltodextrin were selected for the study: 2 were manufactured in Russia and 1 was imported. The samples were tested in the following order: study of comparative characteristics of maltodextrins; experimental pre-production of adapted milk formulas with maltodextrin samples, and examination of the quality and safety characteristics and the technological benefits of its use. The research work and its results confirmed the possibility of using maltodextrin made in Russia for manufacture of adapted products for child nutrition to optimise the carbohydrate composition of the final product. Key words: dextrose equivalent, child nutrition, maltodextrin, solubility
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Dou, Chao Ran, Guo Ping Yu, Lian Zhou Jiang, Yan Song, and Sheng Ming An. "Optimization of Glycosylating Condition for Soy Protein Isolates and Maltodextrin by Maillard Reaction." Advanced Materials Research 554-556 (July 2012): 1262–67. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1262.
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The glycation of soy protein isolates and maltodextrin by Maillard wet-heating were evaluated. Glycosylating condition was optimized by the single factor test. The effects of temperature, heating time, protein content, weight ratio of maltodextrin to protein and dextrose equivalents (DE) of maltodextrins (Mds) on the degree of substitution (DS) and browning were investigated. The most optimum conditions are as follows: temperature 90°C, heating time 3h, the protein content 10mg/mL, the weight ratio 2, DE of maltodextrins 9~12. The degree of substitution and browning reaches 14.9% and 0.27 respectively. The aim of this work was to investigate the relationship between the conditions and the degree on the glycation of SPI and Mds.
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Rahman, Delicia Yunita, Fean Davisunjaya Sarian, and Marc J. E. C. van der Maarel. "Biomass and phycocyanin content of heterotrophic Galdieria sulphuraria 074G under maltodextrin and granular starches–feeding conditions." Journal of Applied Phycology 32, no. 1 (November 11, 2019): 51–57. http://dx.doi.org/10.1007/s10811-019-01957-9.
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Abstract A major disadvantage of microalgal cultivation is limited biomass yields due to the autotrophic lifestyle of most microalgal species. Heterotrophic growth on a suitable carbon source and oxygen can overcome such limitations. The red microalga Galdieria sulphuraria strain 074G grows heterotrophically on glucose and a number of other carbon sources while constitutively producing photopigments, including the blue-colored phycocyanin, a natural food colorant. Galdieria sulphuraria strain 074G grew well on maltodextrins as well as on granular starch in combination with the enzyme cocktail Stargen002. The maltodextrin cultures produced 2 mg phycocyanin per gram substrate, being slightly more than on glucose. The phycocyanin extracted from maltodextrin-grown cultures was thermostable up to 55 °C. Maltodextrins can be a cheap alternative to glucose syrups for the production of phycocyanin as natural food colorant.
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Fridayana, I. Wayan Eko, Luh Putu Wrasiati, and G. P. Ganda Putra. "KARAKTERISTIK ENKAPSULAT PEWARNA FUNGSIONAL DARI EKSTRAK SELADA LAUT (Ulva lactuca L) PADA PERLAKUAN PERBANDINGAN GELATIN DAN MALTODEKSTRIN." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (December 11, 2018): 335. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p08.
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Sea lettuce can be used as a functional green dye because it contains chlorophyll. Chlorophyll compounds as green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purpose, there are to knowing the effect of the gelatin-maltodextrin encapsulant ratio on the encapsulates charagcteristics of sea lettuce functional coloring extract and determine the encapsulates comparison treatment of the best gelatin-maltodextrins in producing the characteritic encapsulates extract of sea lettuce functional coloring. Experiments in this study using a Randomized Single Factor Group with treatment ratio of gelatin and maltodextrin consisting of 9 levels, namely (1:0), (1:1), (1:1,5), (1:2), (1:2,5), (1:3), (1:3,5), (1:4), and (0:1). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.01) on yield, total chlorophyll content, solubility, brightness level, significantly (P<0.05) on the level of redness (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin-maltodextrin 1:2,5 ratio is the best treatment to produce encapsulate sea lettuce extract with yield of 10.38%, water content of 8.61%, total chlorophyll content of 20.59 ppm, solubility of 0.80%, brightness level (L*) 45.21, redness level (a*) 1.68 and yellowish level (b*) 13.88.
Keywords :Sea lettuce extract, gelatin, maltodextrin, encapsulation.
Dissertations / Theses on the topic "Maltodextrin"
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Bogossian, Paulo Moreira. "Efeito do enxague oral com carboidrato sobre o desempenho de cavalos da raça Mangalarga Marchador em teste incremental de esforço máximo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-04092015-172724/.
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Estudos em neurociência aplicada ao exercício tem demonstrado que a gustação do carboidrato pode estimular áreas cerebrais de recompensa e postergar a exaustão em atletas humanos. O presente estudo tem por objetivo investigar o efeito do enxague oral com maltodextrina sobre o desempenho de cavalos em teste incremental de esforço máximo a campo. Sete equinos da raça Mangalarga Marchador foram avaliados após enxague oral com maltodextrina a 6,4% (teste C) e placebo (teste P). Tempo até a exaustão (TAE), frequência cardíaca, glicose e lactato plasmáticos, e a atividade plasmática de creatinoquinase foram avaliados durante e após os testes. O TAE do teste C foi em média 31 segundos superior ao P. O valor pico de lactato do teste C foi 5,97 mg/dl superior ao teste P. O enxague oral com maltodextrina aumentou a capacidade de resistência dos animais avaliados neste estudoErgogenic effect of carbohydrate mouth rinse has been widely described in human runner and cyclists. This effect seems to be mediated by the activation of brain areas related to reward and motivation. The aim of the present study is to investigate the effect of maltodextrin mouth rinse on field maximal exercise test. Seven MM breed horses were evaluated after mouth rinse with maltodextrin 6, 4% (test C) and placebo (test P). Time to exhaustion, heart rate, plasmatic glucose and lactate, and serum creatinokinase were measured during and after tests. Time to exhaustion of the test C was 31 second higher than test P. Plasmatic lactate peak was 5,97 mmol/l higher in test C. No differences were observed in glucose and CK levels. Maltodextrin mouth rinse improved performance in maximal field test
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Faria, Carolyne Bitencourt 1981. "Secagem da polpa de maracujá por atomização com adição de maltodextrina e farinha da sua casca." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256414.
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Orientador: Flavio Luis SchmidtTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo a avaliação da adição da farinha da casca de maracujá (FCM), em substituição parcial da maltodextrina utilizada como coadjuvante de secagem na atomização da polpa de maracujá. Foi realizado o estudo das características físico-químicas, tecnológicas e estruturais da farinha obtida da casca do maracujá amarelo. Esta apresentou alta porosidade, boa solubilidade em meio líquido e alta temperatura de transição vítrea (Tg), mostrando-se um produto com promissoras características tecnológicas. Para avaliar a quantidade de FCM adicionada em substituição a maltodextrina, foi realizado um estudo do seu comportamento reológico. Os parâmetros reológicos foram determinados a 25, 40, 60 e 80°C, por meio de um viscosímetro de cilindros coaxiais, com variação da taxa de deformação de 6,60 a 198,0 s-1. No ajuste dos dados foram utilizados os modelos matemáticos: Leis da Potência e Herschel-Bulkley. Para otimizar a quantidade máxima de FCM adicionada na polpa para se obter sua secagem por atomização, foi realizado um planejamento estatístico central rotacional 23, com 3 pontos centrais, totalizando 17 ensaios, onde as variáveis independentes foram a temperatura do ar de entrada (163 a 197°C), a vazão mássica de alimentação (340 a 540 mL/h) e a concentração de agente carreador (0/100% a 15/85% - FCM/maltodextrina p/p). As respostas analisadas foram densidade aparente, umidade do pó, teor de ácido ascórbico, rendimento do processo, tempo de dissolução e higroscopicidade do pó. A adição da FCM reduziu a umidade, aumentou o rendimento e a conservação do ácido ascórbico no produto final. Assim as melhores condições de secagem estabelecidas foram: 190°C, 500 ml/h e 11,6/88,4% de FCM/maltodextrina. O pó produzido no ponto ótimo apresentou boa aceitação sensorial, quando preparado na forma de néctar, com apenas redução do aroma. Foi avaliada sua higroscopicidade através de isotermas de adsorção. Observou-se que o pó permaneceu estável a baixas umidades e mostrou o mesmo comportamento dos pós contendo apenas maltodextrina. Os resultados obtidos neste trabalho mostraram a viabilidade da adição da FCM na secagem por atomização da polpa de maracujá, melhorando as características do pó e seu valor nutricional
Abstract: This work aimed to evaluate the addition of passion fruit peel flour (PFPF), as a substitute for part of maltodextrin used as an adjuvant in the spray drying of passion fruit pulp. The study of the physic-chemical, technological and structural characteristics of the flour obtained from the peel of yellow passion fruit was held. This having high porosity, good solubility in liquid medium and high glass transition temperature (Tg), being a product with promising technological characteristics. To assess the amount of PFPF added to replace maltodextrin, a study of the rheological behavior was performed. The rheological parameters were determined at 25, 40, 60 and 80°C via a coaxial cylinder viscometer, with variation of the strain rate from 6,60 at 198 s-1. In data fitting mathematical models of the: Laws of Power and Herschel-Bulkley. To optimize the maximum amount of PFPF was performed a rotational central statistical design 23, with 3 central points, totaling 17 tests, where the independent variables were the temperature of the incoming air (163 at 197°C), the mass flow rate (340 at 540 mL/h) and the concentration of maltodextrin (0/100% at 15/85% PFPF/maltodextrin w/w). The responses analyzed were bulk density, moisture powder, ascorbic acid content, process yield, dissolution time and hygroscopic powder. The addition of PFPF reduced moisture, increased yield and conservation of ascorbic acid in the final product. So the best drying conditions established were: 190°C, 500 mL/h and 11.6/88.4% PFPF/maltodextrin. The produced at optimum powder showed good acceptability, when prepared in the form of nectar, with only reduction of flavor. Its hygroscopicity was evaluated adsorption isotherms. It was observed that the powder was stable at low humidity and showed the same behavior of powders containing only maltodextrin. The results of this study show the viability of the addition of PFPF in spray drying of passion fruit pulp, improving the characteristics of the powder and its nutritional value
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
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Grand, Maxime. "Régulation des opérons Maltose/Maltodextrines et Gentiobiose induits en contexte d'infection chez Enterococcus faecalis." Thesis, Normandie, 2019. http://www.theses.fr/2019NORMC226.
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Les entérocoques sont des bactéries commensales de l'Homme majoritairement rencontrées dans le tractus digestif. En dépit du caractère bénéfique pour leur hôte, ces microorganismes sont retrouvés au deuxième rang des bactéries responsables d'infection nosocomiales en France ces dernières décennies. Diverses études tendent à montrer que le métabolisme énergétique constitue un facteur crucial pour le processus infectieux des microorganismes. Lors de ce travail, nous nous sommes intéressés à l'étude des métabolismes de différents polymères de glucoses chez Enterococcus faecalis : les maltodextrines et le gentiobiose. L'utilisation du maltose et des maltodextrines est, chez cette bactérie, directement coordonnée au niveau transcriptionnel par le répresseur MalR. L'activité de ce régulateur est rapidement modulée par le maltose qui représente l'inducteur du système et par un corépresseur protéique : la protéine P Ser HPr qui, à l'inverse, favorise la répression exercée par MalR. Le métabolisme des maltodextrines complexes, mais pas le métabolisme du maltose, est également réprimé par le régulateur pléiotrope CcpA en coordination avec son cofacteur P Ser HPr en présence de glucose. La répression catabolique de l'opéron genBA, impliqué dans le métabolisme du β glycoside gentiobiose, est aussi assurée par ce régulateur CcpA en présence de glucose. Cet opéron genBA est responsable de l'import du gentiobiose par un PTS ainsi que de son catabolisme grâce à une hydrolase. L'expression de cette structure opéronique nécessite la présence de l'activateur transcriptionnel GenR actif en présence de l'inducteur gentiobiose 6' PEnterococci are commensal bacteria of Humans predominantly encountered in the digestive tract. Despite their beneficial activity for their host, these microorganisms became the second leading bacterial cause of hospital acquired infections in France for last decades. Some studies showed that the central metabolism is a critical factor for microorganisms infection process. In this study, we worked on the characterisation of metabolisms of the different glucose polymers maltodextrins and gentiobiose in Enterococcus faecalis. The maltose and maltodextrins utilization is coordinated in this bacterium transcriptionally by the MalR repressor. The MalR activity is rapidly modulated by the inducer maltose and by the co repressor P Ser HPr which strengthens the MalR DNA binding. The metabolism of long maltodextrins is also repressed by the pleiotropic regulator CcpA in complex with its essential cofactor P Ser HPr in presence of glucose. The Catabolite repression of the operon genBA, involved in metabolism of the β glycoside gentiobiose, is assumed by CcpA in presence of glucose. This operon genBA allows the gentiobiose uptake with a PTS and its catabolism by a hydrolase. The expression of this latter operon requires both the GenR transcriptional activator and the inducer gentiobiose 6' P
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Ayres, Bianca Maira Teixeira 1985. "Esterificação enzimática para obtenção de acrilatos simples e múltiplos de maltodextrina." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266035.
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Orientadores: Telma Teixeira Franco, Gustavo Paim ValençaTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
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Resumo: O objetivo deste trabalho foi a biocatálise de acrilatos de carboidratos, desde glicose até maltodextrina. Maltodextrinas (MD) são produtos da hidrólise do amido, caracterizadas por cadeias de 5 a 20 unidades de ?-D-glicose unidas por ligações ?-1,4 (principalmente). Análises por cromatografia de permeação em gel (HPSEC) caracterizou ampla distribuição de massa molar de amostras padrão ou industriais de MD, apresentando de 1 a 100 unidades de glicose (G1). O fracionamento por etanol para seleção de menores cadeias de glicose não foi efetivo pois variadas frações volumétricas de etanol forneceu contaminação de cadeias curtas no precipitado. Os principais fatores limitantes para a esterificação enzimática da MD com ácido acrílico são baixa solubilidade do substrato sacarídico, inibição por ácido acrílico, polaridade do solvente orgânico que permita atividade enzimática, a qual depende das características da lipase imobilizada como tipo de suporte e origem da lipase. Lipases disponíveis comercialmente na forma imobilizada de Thermomyces lanuginosa (TL IM) ou Candida antarctica (Novozyme 435) e, imobilização por adsorção das lipases de T.lanuginosa, C.antarctica, Candida rugosa e Rizomucor miehei em Accurel EP-100 foram investigadas em triagem associada de solventes orgânicos. Dioxano e Novozyme 435 foram a melhor associação que alcançou maior conversão de G1 e G2. Acrilatos de maltodextrina foram também observados sob incubação com TL IM em TBA. A solubilidade da MD é completa em água, piridina e DMSO, cerca de 1 kg L-1, mas as lipases não são ativas para esterificação nestes solventes. A água é um subproduto da esterificação e sua presença pode deslocar a reação em favor da hidrólise. A adição de DMSO como co-solvente para o sistema reacional contendo 2M2B ou TBA foi comprovado ser menos eficiente que sistemas com 100% dos solventes apolares. A maior área de taxa de aumento da produção direta de acrilatos de maltodextrina foi alcançada com 2-metil-2- butanol como meio reacional. Analogicamente, a acrilação enzimática de n-butanol foi catalisada pela Novozyme 435. Diferentemente dos acrilatos de carboidratos, o produto acrilato de butila pôde ser quantificado por cromatografia em fase gasosa (CG). Sistemas de solventes e co-solventes (tolueno, ciclohexano, 2-metil-2-butanol (2M2B), álcool terc-butílico (TBA) e associações com parcial volume de dimetilsulfoxido (DMSO)) foram estudados para determinar o efeito destes na atividade enzimática específica. O uso de ciclohexano e tolueno resultaram em atividade da enzima três vezes maior que em TBA e 2M2B. n-Butanol e MD são substratos diferenciados pela solubilidade nos solventes orgânicos, os quais devem ser apolares ou pouco polares para permitir atividade catalítica. Uma reação secundária de acrilação com o solvente orgânico, TBA ou 2M2B, foi verificada por cromatografia gasosa acoplada à espectrometria de massas. A esterificação enzimática de maltose, de maltotriose e maltodextrina com ácido acrílico catalisada pela lipase Novozyme 435 em 2M2B foram analisadas por espectrometria de massas com ionização por eletrospray, ou acoplada à cromatografia líquida de alta eficiência. Essas análises confirmaram a presença de uma até quatro hidroxilas acriladas da maltose (G2) ou da maltotriose (G3). Um processo em duas etapas de biocatálise para produção de acrilatos de carboidratos foi investigado. Inicialmente, G1 ou G2 foram esterificadas enzimaticamente com propionato de vinila ou acrilato de etila por incubação com Novozyme 435 em dioxano. Em subsequente etapa, a cadeia glicosídica destes ésteres foram alongadas a partir da atividade da cicloglicosil transferase de Bacillus macerans com ?-ciclodextrina como doador de grupo glicosil. Cromatografia líquida de alta eficiência com detecção amperométrica e aerossol carregado e cromatografia em camada delgada foram utilizados para identificar os ésteres de oligossacarídeos. Cerca de 75% ou 55% de ?-ciclodextrina foi convertida com consumo de 40.5% de propionato de glicose (G1P) ou 86.3% de propionato de maltose (G2P) pela atividade da CGTase. A composição da solução final foi, desde 2 a 14 unidades de glicose com uma unidade acrilada ou propilada
Abstract: The aim of this work was the biocatalysis of the acrylates of carbohydrates, from glucose up to maltodextrins. Maltodetrins (MD) are starch hydrolysates consisting of ?-D-glucose units bounded by ?-1,4 glycosidic linkages (primarily). Analysis of standard or industrial samples of MD in gel permeation chromatography presented a huge molecular mass distribution, from 1 to 100 units of glucose (G1). An ethanol fractionation step for selection of narrow range of the chains of glucose was unsuccesfull because the precipitate and supernatant were contamined with small molecules. The main limitant factors for enzymatic esterification of MD with acrylic acid are the catering saccharidic substrate (increase its solubility) to the lipase, to avoid (or overcome) inhibition from acrylic acid, and to allow enzymatic activity, which depends on the characteristics of the immobilized lipases (type of support, source of the lipase) and solvent of the system. Commercial immobilized lipases from Thermomyces lanuginosa (TL IM) or Candida antarctica (Novozyme 435) and, lipases from T.lanuginosa, C.antarctica, Candida rugosa and Rizomucor miehei immobilized by absorption in Accurel EP-100 were investigated in a screening of organic solvents. Dioxane and Novozyme 435 were the best association for higher conversion of G1 and G2. TL IM in tert-butanol (TBA) was the only system, which produced acrylates of maltodextrina on TLC plates. The solubility of the MD is complete in water, pyridine and dimethylsulfoxide (DMSO), about 1 kg L-1, but lipases are not active for esterification in these solvents. The water is a byproduct of the esterification and shifts the reversible reaction toward the hydrolysis. The partial addition of the co- solvent DMSO to the reactional system containing 2-methyl-2-butanol (2M2B) or TBA was tested for partial solubilization of the maltodextrin. The systems with only one organic solvent were more efficient than the presence of DMSO. The highest area in high performance liquid chromatography (HPLC) for production of the MD acrylates was achieved with 2M2B as adjuvant. Analogically, the acrylation of n-butanol by Novozyme 435 was studied to better understand the enzymatic acrylation, since the quantification of the product butyl acrylate is possible by gas chromatography (GC). Solvent systems (toluene, cyclohexane, 2M2B, TBA and partial volume of DMSO) were studied to determine the effect of the solvents on the specific enzymatic activity. It was found that cyclohexane and toluene achieved 3-fold the enzyme activity that in TBA and 2M2B. However, n-butanol and MD as substrate are mainly differentiated regards to the solubility in non polar organic solvents which are more suitable for lipase activity. A side reaction of acrylation of the organic solvent, TBA or 2M2B, was verified by GC-Mass Spectrometry. Meanwhile, the enzymatic esterification of maltose, maltotriose and maltodextrin with acrylic acid by Novozyme 435 in 2M2B were analyzed in electrospray ionization (ESI) mass spectrometry (MS) associated to HPLC, which confirmed the presence of mono- until tetra- acrylated hydroxyls for maltose (G2) and maltotriose (G3). A two-step process of biocatalysis for producton of sugar acrylates was investigated. G1 or G2 was acylated with either vinyl propionate or ethyl acrylate by Novozyme 435 in dioxane. Then, the elongation of the chain by cyclodextrin glucanotransferase (CGTase) from Bacillus macerans with ?-cyclodextrin as acyl donor provided maltoligosaccharides esters. CGTase from Bacillus macerans converted these products from the first step and ?-cyclodextrin into oligosaccharide esters. HPLC coupled to charged aerosol detector and amperometric exchange and thin layer chromatography were used to identify the oligosaccharide esters. About 75% or 55% of ?-cyclodextrin was converted under consumption of 40.5% of glucose propionate (G1P) or 86.3% of maltose propionate (G2P) by CGTase activity. The composition of the final solution was since 2 to 14 glucose units with one acrylate or propionate moiety
Doutorado
Engenharia Química
Doutora em Engenharia Quimica
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Schönert, Stefan. "Maltose- und Maltodextrin-Verwertung in Bacillus subtilis." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=973091967.
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O'Reilly, Marc. "Oligosaccharide binding studies with E. coli maltodextrin phosphorylase." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364106.
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Ribeiro, Adriana Giacomini [UNESP]. "Desenvolvimento de produto tipo shake utilizando farinha de tremoço doce (Lupinus albus) CV multolupa, decorticada e desengordurada." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88662.
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ribeiro_ag_me_arafcf.pdf: 302009 bytes, checksum: c60147e9d132b7e3caf3c8f764b580c0 (MD5)Universidade Estadual Paulista (UNESP)
As leguminosas são consideradas uma das melhores fontes de proteína vegetal. O tremoço (Lupinus sp.), cultivado por cerca de 4000 anos, é uma leguminosa como a soja, feijão ou lentilha, que tem diversas espécies, sendo que as três mais plantadas são originárias da região do Mediterrâneo. Certas espécies de tremoço (Lupinus albus) apresentam cerca de 10% de energia dada pelo conteúdo de óleo e cerca de 40% de proteína, próximo aos valores encontrados na soja. A qualidade de vários alimentos pode ser aprimorada pela suplementação com leguminosas, onde o tremoço é um bom candidato para esta função incluindo melhor digestibilidade, maior conteúdo de fibras e bom rendimento em diferentes climas e solos. A realização de um trabalho utilizando tremoço doce (Lupinus albus) em forma de farinha para o desenvolvimento de um alimento tipo shake, que possui uma diversidade de trabalhos e pesquisas interessados no desenvolvimento de produtos nutritivos, versáteis e saborosos, estabelecendo as condições adequadas para sua formulação, torna-se interessante para ampliar as perspectivas de aproveitamento industrial do tremoço como suplemento alimentar (uma fonte protéica alternativa e de baixo custo) e promover uma inovação no mercado de alimentos. A formulação ainda contou com os ingredientes leite em pó integral e maltodextrina, cujas interações foram estudadas utilizando um delineamento experimental do tipo centroid simplex para modelagem de misturas. Os resultados da análise sensorial obtidos pela análise estatística da variância mostraram preferência (ordem crescente) pelas formulações que seguem: leite em pó integral e maltodextrina; leite em pó integral; maltodextrina; farinha decorticada e desengordurada de tremoço doce, leite em pó integral e maltodextrina...
Grain legumes are considered one of the best vegetable protein sources. Being cultivated for about 4000 years, lupin is a plant like soya, bean or lentil. There are several species of lupin; three of them most cultivated come from Mediterraneum. Some species of lupin (Lupinus albus) have about 10% of energy given by its oil content and about 40% of protein, similar to the values found in soya. The quality of several food products may be refined by vegetable supplementation being lupin a good candidate for this function. It includes a better digestibility, greater fiber content and good yield in both different climates and soils. An experiment using sweet lupin in form of flour in order to develop a kind of food called shake, which has a great variety of studies and researches interested in nutritional, versatile and tasteful products, establishing suitable conditions for their formulation, becomes interesting not only to enlarge the lupin industrial perspective use as food supplement (a low cost alternative protein source) but also to promote innovation in food market. Its formulation is still composed of whole milk powder and maltodextrin whose interactions were studied by utilizing experimental centroid simplex outlining for mixture modelling. Sensorial analysis results obtained by statistical analysis of variance showed preference (crescent order) to the following formulations: whole milk powder and maltodextrin; whole milk powder; maltodextrin; husky unfattened sweet lupin flour, whole milk powder and maltodextrin; husky unfattened sweet lupin flour and whole milk powder; husky unfattened sweet lupin flour and maltodextrin; husky unfattened sweet lupin flour.
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Bernocchi, Beatrice. "Porous maltodextrin nanoparticles for the intranasal delivery of vaccines." Thesis, Lille 2, 2016. http://www.theses.fr/2016LIL2S010/document.
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Au cours des dernières décennies, la technologie des nanoparticules pour la délivrance des vaccins au niveau de muqueuses a reçu un intérêt croissant. L’administration intranasale possède de grands avantages pour la stimulation du système immunitaire, telles que la stimulation d’une immunité protectrice locale et systémique. Cependant des systèmes de délivrance et des adjuvants sont souvent nécessaires pour déclencher efficacement la réponse immunitaire. Nous avons appliqué la technologie des nanoparticules en tant que système de délivrance d'un vaccin universel nasal contre la grippe dans un projet européen FP7 appelé UniVacFlu. Nous avons formulé un antigène adjuvé CTA1-3M2e-DD avec les NPL. Cet antigène est composé de la sous-unité A1 de la toxine du choléra et d’un épitope conservé du virus de la grippe A (M2e), ainsi que du dimère de l’analogue synthétique de la protéine A de Staphylococcus aureus (DD). Les nanoparticules utilisées sont poreuses et constituées de maltodextrines réticulées ayant un coeur lipidique (NPL). L’association de cet antigène avec les NPL est quantitative et la formulation est stable pendant au moins six mois à 4°C. Les NPL permettent également de délivrer d’une manière accrue cet antigène dans les cellules épithéliales des voies respiratoires et les macrophages. Actuellement ces formulations sont évaluées chez la souris par le consortium UniVacFlu.L'un des principaux problèmes des vaccins nasal est la toxicité qui peut être provoquée par le passage nez-cerveau de l'un de ses composants. Le but de ce travail est d'évaluer le potentiel des NPL, en tant que vecteurs pour la délivrance des vaccins nasal. Ainsi, nous avons étudié le chargement d’un antigène dans les NPL et sa délivrance dans les cellules épithéliales des voies respiratoires. Notre étude révèle que les NPL interagissent fortement avec les muqueuses et délivrent d’une manière accrue les antigènes dans les cellules. Nous avons également montré l'absence de transcytose et de passage paracellulaire des NPL ou des antigènes délivrés dans un modèle de barrière épithéliale in vitro. Les résultats in vivo confirment l'absence de passage nez-cerveau des NPL et montrent qu’elles prolongent fortement le temps de résidence nasale des antigènes qui sont ensuite éliminés par le tractus gastro-intestinal.Ces résultats mettent en évidence l'intérêt des NPL comme vecteurs pour la prochaine génération de médicaments et de vaccinsNanoparticles technology for mucosal delivery of vaccines received a growing interest in the last decades. Intranasal administration owns great advantages for immune system stimulation, such as local and systemic protection against infectious diseases. However delivery systems and adjuvants are often required to efficiently trigger mucosal and systemic immune responses. In this thesis, nanoparticles (NP) have been evaluated as delivery system for a nasal universal influenza vaccine in a People Program of the European Union Seventh Framework Program FP7 called UniVacFlu. The aim of the UniVacFlu network is to develop a universal influenza vaccine administered through the mucosal route. We used porous maltodextrin nanoparticles with a lipidic core (NPL). We loaded an adjuvanted antigen named CTA1-3M2e-DD in the NPL. CTA1-3M2e-DD is composed of the A1 subunit of the cholera toxin and a conserved epitope of influenza A virus (M2e), while DD, dimer of the synthetic analogue of the Staphyloccous aureus protein A, targets B cells. Interestingly the antigen loading in NPL was quantitative for the antigen: NPL 1:5 mass ratio and the formulation was stable for at least six months at 4°C. We assessed the successful delivery of the antigen by NPL in airway epithelial cells and macrophages. These formulations are currently evaluated by the UniVacFlu consortium in mice.One of the main issues of intranasal vaccines is the toxicity that can be elicited by the nose-brain passage of one of their components. We investigated the loading of antigens in NPL and their delivery in airway mucosa. We observed a high endocytosis of NPL and an increased protein delivery into the cells. On a transwell model of the airway mucosa we assessed the absence of transcytosis and paracellular passage of the NPL. In vivo results confirmed the lack of nose-brain passage of the NPL, as NPL were found not to cross the mucosa. Interestingly, we observed an increased nasal residence time of the protein targeted by NPL. The particles after having delivered their payload are totally eliminated through the gastrointestinal tract, making these nanoparticles good candidates for mucosal delivery system. These results highlight the interest of NPL as vectors for mucosal delivery of drugs
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Girão, Lúcio Vilela Carneiro [UNESP]. "Substituição do soro de leite e lactose pela combinação de ingredientes energéticos e protéicos em rações de leitões na fase de creche." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/95267.
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girao_lvc_me_botfmvz.pdf: 853601 bytes, checksum: 13b6f21d40ac1f8769be65c189da2a75 (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Universidade Estadual Paulista (UNESP)
O objetivo deste trabalho foi avaliar os parâmetros de desempenho de leitões desmamados e a digestibilidade aparente das dietas pré-iniciais (PI) e iniciais (I), contendo combinação de ingredientes energéticos e protéicos em substituição ao soro de leite e lactose. Foram utilizados 108 leitões, desmamados com idade média de 21 dias e peso médio 6,02 ± 0,40 kg, distribuídos em um delineamento experimental de blocos ao acaso em quatro tratamentos: controle com soro de leite seco e lactose; concentrado protéico de soro de leite, maltodextrina e blend energético contendo maltodextrina e óleo de milho; farelo de glúten 60, maltodextrina e blend energético contendo maltodextrina e óleo de milho; blend energético protéico contendo maltodextrina, água de maceração do milho e óleo de milho. Durante os períodos experimentais de 0 a 17 e 18 a 29 dias, foram realizadas coletas parciais de fezes para se determinar a digestibilidade aparente utilizando-se o óxido de crômio III (Cr2O3) a 0,1% como marcador nas rações. Foram avaliados os parâmetros de desempenho: consumo diário de ração (CDR), ganho diário de peso (GDP) e conversão alimentar (CA) dos leitões nos períodos de 0 a 17 e de 0 a 29 dias após o desmame; os coeficientes de digestibilidade aparente da matéria seca (CDAMS), extrato etéreo (CDAEE), proteína bruta (CDAPB) e energia bruta (CDAEB); os valores digestíveis de matéria seca (MSD), proteína (PD), extrato etéreo (EED) e energia (ED) das dietas PI e I. Não foram verificadas diferenças entre os tratamentos em relação às variáveis CDR, GDP e CA (P>0,05). Não houve influência dos tratamentos nos valores de CDAMS, CDAPB, CDAEB, MSD e ED (P>0,05) das dietas PI e I. Foram encontradas diferenças para as variáveis: CDAEE (P=0,007), PD (P=0,002) e EED (P<0,001) para a ração I. Portanto, os blends estudados, associados...
The objective of this work was to evaluate parameters for weanling pigs performance and digestibility of pre-initial (PI) and initial (I) diets containing a combination of energetic and protein ingredients to substitute the dried whey and lactose. One hundred and eight weanling pigs aging about 21 days old and with average weight of 6.02 ± 0.40 kg distributed in a randomized complete block design of four treatments: control with dried whey and lactose; whey protein concentrated, maltodextrin and an energetic blend containing maltodextrin and corn oil; gluten meal 60% CP, maltodextrin and energetic blend containing maltodextrin and corn oil; protein energetic blend containing maltodextrin, corn steep liquor and corn oil. Collection of feces was done during the experiment period (0-17 days old and 18-29 days old) in order to determine digestibility. Such assess was done using 0.1% Chromium (III) oxide as a marker in the feed. The assessed performance parameters were: daily feed intake (DFI), daily weight gain (DWG) and feed conversion (FC) of piglets from 0 to 17 and from 0 to 29 days after weaning; digestibility coefficient of dry matter (DCDM), ether extract (DCEE), crude protein (DCCP), and gross energy (DCGE); digestible values for dry matter (DMD), protein (PD), ether extract (EED), and energy (ED) on PI and I diets. There was no significant difference among treatments considering DFI, DWG, FC (P>0.05). Treatments had no influence upon DCDM, DCCP, DCGE, DMDV, EDV values (P>0.05) for PI and I diets. Differences were found for I diet in DCEE (P=0.007), PD (P=0.002), and EED (P<0.001). The studied blends whether associated or not with protein sources (either vegetal or animal) were feasible substitutes for dried whey and lactose in PI and I diets. They did not interfere in the performance of weanling pigs aged from 21 to 50 days old or in the digestibility... (Complete abstract click electronic access below)
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Piffer, Maria Letícia Tescaro. "Influência da maltodextrina no perfil da glicemia, insulina, lactato e cortisol sérico em equinos submetidos a exercício de alta intensidade e curta duração." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-31082015-180919/.
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O objetivo deste estudo foi determinar os efeitos da suplementação com maltodextrina sobre a glicemia, insulina, lactato sanguíneo e cortisol sérico durante o exercício de alta intensidade e curta duração. Além disso, o estudo teve como objetivos secundários investigar se a suplementação com este carboidrato pode ser usada como fonte de energia durante o exercício, e, em caso positivo, estabelecer uma dose na qual não se observe pico de insulina e cortisol que poderiam ser prejudiciais ao desempenho físico. Quatro animais foram dispostos em um quadrado latino 4x4 e suplementados com diferentes doses de maltodextrina (0, 50, 100 e 200 gramas) trinta minutos antes de serem submetidos a um teste de esforço progressivo a campo. Para analisar a glicose, insulina, lactato e cortisol sérico, amostras de sangue foram coletadas trinta minutos antes do exercício, logo antes do início deste, ao final de cada estágio de aceleração do teste de esforço, cinco e trinta minutos após o término do teste. A análise estatística destas variáveis indicou influência da velocidade sobre as variáveis: frequência cardíaca, lactato sanguíneo, glicose plasmática e cortisol sérico durante o teste de esforço. Durante a fase de recuperação, houve diferença estatística para influência do tempo nas variáveis: frequência cardíaca, lactato sanguíneo e insulina. A influência do tratamento só foi obtida no teste de esforço para a variável cortisol e na fase de recuperação para o lactato sanguíneo. O resultado do uso da maltodextrina como suplemento antes do exercício não prejudicou o desempenho durante o exercício, não causando pico de insulina e hipoglicemia rebote. Porém, a suplementação aparentemente não se mostrou eficiente para aumentar a disponibilidade energética devido à elevação nos níveis de cortisol, entretanto, a realização de biópsias musculares poderia complementar a avaliação da disponibilidade energética muscularThe aim of this study was to determine the effects of supplementation with maltodextrin on blood glucose, insulin, blood lactate and serum cortisol in horses submitted to high intensity, short-duration exercise. In addition, the study also aimed to investigate if the supplementation with this carbohydrate could be used as an energy source during exercise, and, if so, establishes a dose in which is not observed an insulin and cortisol peak which could be responsible for poor performance. Four animals were arranged in a 4x4 Latin square and supplemented with different maltodextrin doses (0, 50, 100 and 200 grams) thirty minutes before being submitted to a progressive exercise test in the field. To analyze glucose, insulin, lactate and serum cortisol, blood samples were collected thirty minutes before the exercise, just before the beginning of it, at the end of each stage of the effort test, five and thirty minutes after finishing the test. Statistical analysis showed influence of the speed on the variables: heart rate, blood lactate, plasma glucose and serum cortisol during the effort test. During the recovery phase, there was statistical difference to the influence of time on the variables: heart rate, blood lactate and insulin. The influence of treatment was only obtained at cortisol during the effort test and at plasma lactate during the recovery phase. The result of the use of maltodextrin as a supplement before exercise does not interfered at performance during the test, without cause high levels of insulin and rebound hypoglycemia. However, supplementation apparently not efficient to increase energy availability due to the increase in cortisol levels, however, muscle biopsies could complement the evaluation of muscle energy availability
Books on the topic "Maltodextrin"
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Moffat, G. M. The development of a magnetically stabilised fluidised bed reactor for maltodextrin hydrolysis. Manchester: UMIST, 1995.
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Botham, Ruth Louise. An investigation of the aqueous solution properties of D-glucose and the maltodextrins. Norwich: University of East Anglia, 1990.
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Treptow, Nancy Anne. A genetic approach to the study of protein-protein interactions in an active transport system of Escherichia coli. 1987.
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Parker, Philip M. The 2007-2012 World Outlook for Glucose Corn Syrup Solids, Dried Glucose Syrup, and Maltodextrins of Less Than 20 Dextrose Equivalent. ICON Group International, Inc., 2006.
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The 2006-2011 World Outlook for Glucose Corn Syrup Solids, Dried Glucose Syrup, and Maltodextrins of Less Than 20 Dextrose Equivalent. Icon Group International, Inc., 2005.
Find full textBook chapters on the topic "Maltodextrin"
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Bährle-Rapp, Marina. "Maltodextrin." In Springer Lexikon Kosmetik und Körperpflege, 338. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_6267.
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Wohlfarth, Ch. "Second virial coefficient of maltodextrin." In Polymer Solutions, 573. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-02890-8_340.
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Wohlfarth, Ch. "pVT data of maltodextrin in water." In Polymer Solutions, 28. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-02890-8_27.
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Wohlfarth, Ch. "Enthalpy of dilution of maltodextrin in water." In Polymer Solutions, 1272. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-02890-8_757.
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Wohlfarth, Ch. "Vapor-liquid equilibrium data of maltodextrin in water." In Polymer Solutions, 66–70. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-88057-8_14.
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Yusoff, N. M., J. Gimbun, and M. M. Yusoff. "Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture." In Developments in Sustainable Chemical and Bioprocess Technology, 151–57. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-6208-8_20.
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Loret, C. L., W. J. Frith, and P. J. Fryer. "Mechanical properties of maltodextrin gels: Small and large deformation." In Special Publications, 116–23. Cambridge: Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847551214-00116.
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Shuman, Howard A., and Nancy A. Treptow. "The Maltose-Maltodextrin-Transport System of Escherichia coli K-12." In The Enzymes of Biological Membranes, 561–75. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4684-4601-2_16.
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Stewart, Maria. "Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential." In Nondigestible Carbohydrates and Digestive Health, 273–94. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958186.ch11.
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Muñoz-Herrera, A. L., V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López. "Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 673–79. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch65.
Full textConference papers on the topic "Maltodextrin"
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Yüksel, Hira, Özle Ünlüeroğlugil, Gülşah Çalışkan Koç, and Safiye Nur Dirim. "Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7469.
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This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties
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�nanskikh, Viktor, Alexander Papakhin, and Lyubov Shleina. "OBTAINING MALTODEXTRIN FROM PEA FLOUR." In 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021. STEF92 Technology, 2021. http://dx.doi.org/10.5593/sgem2021/6.1/s25.27.
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Chursin, Vyacheslav I., and Anton A. Borisov. "Preparation of polymer tanning agent based on oxidized polysaccharides." In INTERNATIONAL SCIENTIFIC-TECHNICAL SYMPOSIUM (ISTS) «IMPROVING ENERGY AND RESOURCE-EFFICIENT AND ENVIRONMENTAL SAFETY OF PROCESSES AND DEVICES IN CHEMICAL AND RELATED INDUSTRIES». The Kosygin State University of Russia, 2021. http://dx.doi.org/10.37816/eeste-2021-2-173-177.
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The results of experimental studies of the kinetics of oxidation of maltodextrin with sodium periodate and hydrogen peroxide are presented, and the effect of oxidation conditions on the properties of the polymer tanning agent is shown. The obtained dialdehyde derivatives of maltodextrin have been used for structuring gelatin and in the tanning process with positive results.
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Foerst, Petra, M. Lechner, N. Vorhauer, H. Schuchmann, and E. Tsotsas. "Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7310.
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The pore structure is a decisive factor for the process efficiency and product quality of freeze dried products. In this work the two-dimensional ice crystal structure was investigated for maltodextrin solutions with different concentrations by a freeze drying microscope. The resulting drying kinetics was investigated for different pore structures. Additionally the three-dimensional pore structure of the freeze dried samples was measured by µ-computed tomography and the pore size distribution was quantified by image analysis techniques. The two- and three-dimensional pore size distributions were compared and linked to the drying kinetics.Keywords: pore size distribution; freeze drying; maltodextrin solution; freeze drying microscope
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Narain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.
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The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 ºC. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder. Keywords: Acerola, Spray drying, dehydration, volatiles, aroma, GC-MS.
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Oliveira, R. A., C. T. Soares, F. G. Nogueira, and A. A. Santana. "Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7803.
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Vitamin C is one of the constituents of pequi pulp. It is a natural antioxidant, capable of sequestering free radicals. The present study aimed to freeze dry a pequi pulp encapsulated with maltodextrin and whey protein and analyze vitamin C content. Vitamin C loss was lower in the experimental run that did not use encapsulating agent. Whereas, the run that used 15% of whey protein concentrate as encapsulant agent in relation to pequi solids presented the highest value (220.74 mg vitamin C / g pequi solids). Freeze drying of pequi pulp is a technique for vitamin C conservation independently of the variation in maltodextrin and whey protein proportion.Keywords: drying; encapsulating agent; ascorbic acid.
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Kasyanova, V. V., I. N. Bazhukova, A. V. Myshkina, E. O. Baksheev, and M. A. Mashkovtsev. "The enzyme-mimic activity of maltodextrin stabilized cerium dioxide nanoparticles." In PHYSICS, TECHNOLOGIES AND INNOVATION (PTI-2019): Proceedings of the VI International Young Researchers’ Conference. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134373.
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Ashraf, Humaira. "Physicochemical Assessment of Curcumin Microencapsules Containing Maltodextrin and Gelatin Coatings." In IBRAS 2021 INTERNATIONAL CONFERENCE ON BIOLOGICAL RESEARCH AND APPLIED SCIENCE. Juw, 2021. http://dx.doi.org/10.37962/ibras/2021/140-145.
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Korang-Yeboah, Maxwell, Pankaj Sharma, Ashley Evans Knowell, Divya Patel, Yamini Gorantla, Swathi Chinaranagari, Ravi Palaniappa, and Jaideep Chaudhary. "Abstract 4518: PCL/Maltodextrin delivered ID4 maintains its tumor suppressor role." In Proceedings: AACR 104th Annual Meeting 2013; Apr 6-10, 2013; Washington, DC. American Association for Cancer Research, 2013. http://dx.doi.org/10.1158/1538-7445.am2013-4518.
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Mangiring, Getta Austin, Diah Kartika Pratami, Heri Hermansyah, Anondho Wijanarko, Etin Rohmatin, and Muhamad Sahlan. "Microencapsulation of ethanol extract propolis by maltodextrin and freeze-dried preparation." In 2ND BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: Proceedings of the International Symposium of Biomedical Engineering (ISBE) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5023946.
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