Journal articles on the topic 'Maltodextrin'
To see the other types of publications on this topic, follow the link: Maltodextrin.
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Maltodextrin.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
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.
Full textAbstract:
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.
2
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.
Full textAbstract:
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.
3
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.
Full textAbstract:
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.
4
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
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.
6
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.
Full textAbstract:
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.
7
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.
Full textAbstract:
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
8
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.
Full textAbstract:
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.
9
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.
Full textAbstract:
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.
10
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.
Full textAbstract:
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.
11
Fedorova, Anastasiya, Oksana Kozlova, Anatoliy Slavyanskiy, Natalya Velichkovich, and Violetta Le. "Research and Development of Maltodextrin Production Technology for the Dairy Industry." Food Processing: Techniques and Technology 50, no. 4 (December 30, 2020): 616–29. http://dx.doi.org/10.21603/2074-9414-2020-4-616-629.
Full textAbstract:
Introduction. Maltodextrins are a common dietary supplement with a number of positive properties. They consist of D-glucose units connected by a (1–4) glucoside bond. The research objective was to improve the existing technology of maltodextrin production based on potato and corn starch.
Study objects and methods. Maltodextrins were obtained by enzymatic and acidic incomplete hydrolysis of potato and corn starch. Amilolux ATS and Glucolux A were used for enzyme hydrolysis, and sulfuric acid was used for acid hydrolysis. The finished product was obtained by spray drying. The sensory properties of the finished product were determined by standard methods. The method of high-performance liquid chromatography defined the hydrocarbon composition, while the method of dextrose equivalent helped to determine the reducing capacity of sugars.
Results and discussions. The study improved the technique of the enzymatic breakdown of starch. Amylolysis ATS proved to be the optimal enzyme preparation in concentration of 0.5 mL/50 cm3). Other optimal parameters included the starch-splitting activity of 2,330.50 u/mL, temperature of hydrolysis of 65 ± 2°C, and pH reactions of pH 6.5. The method of spray drying proved most efficient for drying starch hydrolysates: the drying temperature and air flow was 100°C, while the flow rate of the solution was 12 mL/min). The experiment also established the dextrose equivalent of the finished product (12–13%) and the quantitative content of sugars in the obtained samples. For maltodextrins obtained from potato starch, the content of maltose and glucose was 16.73 ± 0.25% and 12.48 ± 0.050%, respectively; for corn maltodextrins – 40.22 ± 0.30% and 52.93 ± 0.040%.
Conclusion. The market for food additives is developing rapidly. Maltodextrin is a natural food additive that can be used in various branches of food industry. The research made it possible to improve the technology of maltodextrin production in t dairy industry.
12
Clouard, Caroline, Corentin Lannuzel, Cindy Le Bourgot, and Walter J. J. Gerrits. "Lactose and Digestible Maltodextrin in Milk Replacers Differently Affect Energy Metabolism and Substrate Oxidation: A Calorimetric Study in Piglets." Journal of Nutrition 150, no. 12 (October 23, 2020): 3114–22. http://dx.doi.org/10.1093/jn/nxaa296.
Full textAbstract:
ABSTRACT Background In recent years, lactose-free infant formulas have been increasingly used. Digestible maltodextrins are commonly used as a substitute for lactose in these formulas, but the effects on energy metabolism are unknown. Objective We aimed to evaluate the differences in energy metabolism and substrate oxidation in piglets fed milk replacers containing lactose compared with maltodextrin as the only source of carbohydrates. Methods Piglets (Tempo × Topigs 20) from 8 litters were fed milk replacers containing lactose or maltodextrin (28% w/w, milk powder basis) from 1 to 9 wk of age (n = 4 litters/milk replacer). At 5 wk of age, 4 females and 4 entire males (mean ± SEM bodyweight, 10 ± 0.3 kg) were selected per litter, and housed in 16 groups of 4 littermates, with 2 females and 2 males per pen (n = 8 groups/milk replacer). Between 7 and 9 wk of age, groups were housed for 72 h in climate respiration chambers, and fed their experimental milk replacer in 2 meals per day, at 08:30 and 16:30. Heat production data were calculated from the continuous measurement of gaseous exchanges and analyzed using general linear models in SAS. Results Resting metabolic rate was 6% less in maltodextrin- than in lactose-fed piglets, notably before the morning meal. The postprandial respiratory quotient was 13% greater in maltodextrin- than in lactose-fed piglets after both meals. Net rates of carbohydrate oxidation were on average 5% greater in maltodextrin- than in lactose-fed piglets, particularly after the afternoon meal, whereas net rates of fat oxidation were 9% less in maltodextrin- than in lactose-fed piglets, particularly after the morning meal. Conclusions Compared with lactose, maltodextrin in milk replacers reduced resting metabolic rate in the fasting state, and induced a shift in postprandial substrate oxidation profiles in pigs. Further research is warranted to evaluate the consequences of these metabolic changes for body composition.
13
Seibold, Gerd M., Martin Wurst, and Bernhard J. Eikmanns. "Roles of maltodextrin and glycogen phosphorylases in maltose utilization and glycogen metabolism in Corynebacterium glutamicum." Microbiology 155, no. 2 (February 1, 2009): 347–58. http://dx.doi.org/10.1099/mic.0.023614-0.
Full textAbstract:
Corynebacterium glutamicum transiently accumulates large amounts of glycogen, when cultivated on glucose and other sugars as a source of carbon and energy. Apart from the debranching enzyme GlgX, which is required for the formation of maltodextrins from glycogen, α-glucan phosphorylases were assumed to be involved in glycogen degradation, forming α-glucose 1-phosphate from glycogen and from maltodextrins. We show here that C. glutamicum in fact possesses two α-glucan phosphorylases, which act as a glycogen phosphorylase (GlgP) and as a maltodextrin phosphorylase (MalP). By chromosomal inactivation and subsequent analysis of the mutant, cg1479 was identified as the malP gene. The deletion mutant C. glutamicum ΔmalP completely lacked MalP activity and showed reduced intracellular glycogen degradation, confirming the proposed pathway for glycogen degradation in C. glutamicum via GlgP, GlgX and MalP. Surprisingly, the ΔmalP mutant showed impaired growth, reduced viability and altered cell morphology on maltose and accumulated much higher concentrations of glycogen and maltodextrins than the wild-type during growth on this substrate, suggesting an additional role of MalP in maltose metabolism of C. glutamicum. Further assessment of enzyme activities revealed the presence of 4-α-glucanotransferase (MalQ), glucokinase (Glk) and α-phosphoglucomutase (α-Pgm), and the absence of maltose hydrolase, maltose phosphorylase and β-Pgm, all three known to be involved in maltose utilization by Gram-positive bacteria. Based on these findings, we conclude that C. glutamicum metabolizes maltose via a pathway involving maltodextrin and glucose formation by MalQ, glucose phosphorylation by Glk and maltodextrin degradation via the reactions of MalP and α-Pgm, a pathway hitherto known to be present in Gram-negative rather than in Gram-positive bacteria.
14
Hidalgo, Francisco J., Nathan A. P. Lorentz, TinTin B. Luu, Jonathan D. Tran, Praveen D. Wickremasinghe, Olnita Martini, Peter M. Iovine, and Joan G. Schellinger. "Synthesis, Characterization, and Dynamic Behavior of Well-defined Dithiomaleimide-functionalized Maltodextrins." Letters in Organic Chemistry 17, no. 2 (January 7, 2020): 85–89. http://dx.doi.org/10.2174/1570178616666190212124838.
Full textAbstract:
: Maltodextrins have an increasing number of biomedical and industrial applications due to their attractive physicochemical properties such as biodegradability and biocompatibility. Herein, we describe the development of a synthetic pathway and characterization of thiol-responsive maltodextrin conjugates with dithiomaleimide linkages. 19F NMR studies were also conducted to demonstrate the exchange dynamics of the dithiomaleimide-functionalized sugar end groups.
15
Hasanah, Huswatun, Daimon Syukri, and Ismed Ismed. "EFFECT OF MALTODEXTRIN CONCENTRATION ON ANTIOXIDANTS ACTIVITY AND STABILITY OF NATURAL COLORING POWDER OF SECANG WOOD (CAESALPINIA SAPPAN L) IN VARIOUS CONDITIONS OF PH AND TEMPERATURE." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 3, no. 02 (September 30, 2022): 1–19. http://dx.doi.org/10.25077/aijans.v3.i02.1-19.2022.
Full textAbstract:
This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions. This study used a completely randomized experimental design with five treatments and three replications. The treatments in this study were: A (addition maltodextrin 5%), B (addition maltodextrin 10%), C (addition maltodextrin 15%), D (addition maltodextrin 20%), and E (addition maltodextrin 25%). Before the drying process, maltodextrin was added to the sappan wood extract that had been created. Yield, color analysis, solubility test, color stability test based on pH and heating temperature fluctuations, water content, and antioxidant activity are among the observations made. The addition of maltodextrin had a substansial impact on yield, and color the addition of maltodextrin had a substantial impact on yield, color analysis, solubility, water content, and antioxidant activity, according to the findings. The best treatment in this study was treatment A (addition maltodextrin 5%) with the characteristics of yield 18.33,%, hue value in color analysis was 39,58%, with yellow red color, solubility 87,33%, water content 6,83, and 17,80 ppm antioxidant activity (strong category), as well as maltodextrin which was stable against various pH and temperature treatments.
Keyword: sappan wood, maltodextrin, antioxidant activity, color stability.
16
Lengsfeld, Christina, Stefan Schönert, Renate Dippel, and Winfried Boos. "Glucose- and Glucokinase-Controlled mal Gene Expression in Escherichia coli." Journal of Bacteriology 191, no. 3 (November 21, 2008): 701–12. http://dx.doi.org/10.1128/jb.00767-08.
Full textAbstract:
ABSTRACTMalT is the central transcriptional activator of allmalgenes inEscherichia coli. Its activity is controlled by the inducer maltotriose. It can be inhibited by the interaction with certain proteins, and its expression can be controlled. We report here a novel aspect ofmalgene regulation: the effect of cytoplasmic glucose and glucokinase (Glk) on the activity and the expression of MalT. Amylomaltase (MalQ) is essential for the metabolism of maltose. It forms maltodextrins and glucose from maltose or maltodextrins. We found that glucose above a concentration of 0.1 mM blocked the activity of the enzyme.malQmutants when grown in the absence of maltodextrins are endogenously induced by maltotriose that is derived from the degradation of glycogen. Therefore, the fact thatglk malQ+mutants showed elevatedmalgene expression finds its explanation in the reduced ability to remove glucose from MalQ-catalyzed maltodextrin formation and is caused by a metabolically induced MalQ−phenotype. However, even in mutants lacking glycogen, Glk controls endogenous induction. We found that overexpressed Glk due to its structural similarity with Mlc, the repressor ofmalT, binds to the glucose transporter (PtsG), releasing Mlc and thus increasingmalTrepression. In addition, even in mutants lacking Mlc (and glycogen), the overexpression ofglkleads to a reduction inmalgene expression. We interpret this repression by a direct interaction of Glk with MalT concomitant with MalT inhibition. This repression was dependent on the presence of either maltodextrin phosphorylase or amylomaltase and led to the inactivation of MalT.
17
Juszczak, Lesław, Dorota Gałkowska, Teresa Witczak, and Teresa Fortuna. "Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels." International Journal of Food Science 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/869362.
Full textAbstract:
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.
18
Krisnitya, Widya, Purnama Darmadji, and Yudi Pranoto. "Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)." Journal of Agri-Food Science and Technology 1, no. 1 (April 8, 2020): 26. http://dx.doi.org/10.12928/jafost.v1i1.1861.
Full textAbstract:
Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.
19
Blazek-Welsh, Almira I., and David G. Rhodes. "Maltodextrin-based proniosomes." AAPS PharmSci 3, no. 1 (January 5, 2001): 1–8. http://dx.doi.org/10.1208/ps030101.
Full text
20
Adetoro, Adegoke Olusesan, Umezuruike Linus Opara, and Olaniyi Amos Fawole. "Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder." Foods 9, no. 10 (October 1, 2020): 1388. http://dx.doi.org/10.3390/foods9101388.
Full textAbstract:
The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.
21
Putri, Desiana Nuriza, Okta Pringga Pakpahan, Damat Damat, Ari Rizki Yuspita Ningrum, and Erika Novena Santoso. "PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI." Jurnal Teknologi dan Industri Pangan 32, no. 1 (December 2021): 126–35. http://dx.doi.org/10.6066/jtip.2021.32.2.126.
Full textAbstract:
The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².
22
Dewi, Greitta Kusuma, Ragil Widyorini, and Ganis Lukmandaru. "Application of maltodextrin-based adhesive on particleboard made from Salacca frond." BioResources 17, no. 1 (November 12, 2021): 190–206. http://dx.doi.org/10.15376/biores.17.1.190-206.
Full textAbstract:
Maltodextrin is a potential natural adhesive for particleboard because it is reactive and freely soluble in water. However, maltodextrin has a low water resistance and a high melting point that hinder its development as a particleboard adhesive. An addition of ammonium dihydrogen phosphate (ADP) as a catalyst of maltodextrin was expected to overcome its weaknesses. The optimal pressing temperature was expected to be affected due to the addition of catalysts. This research aimed to investigate the effect of maltodextrin/ADP ratios and pressing temperatures on particleboard properties made from Salacca frond. The maltodextrin/ADP ratios used in this research were 100/0, 90/10, and 80/20 wt%, and the pressing temperatures were set at 200 and 220 °C. The combination of an increased ADP ratio in maltodextrin and an increased pressing temperature improved the particleboard properties. The water resistance was also significantly improved by addition of ADP and increased pressing temperature. Thermal analyses showed that the onset temperature of weight reduction of maltodextrin added particles was lowered by addition of ADP. The results suggested that a maltodextrin/ADP mixture could be a promising particleboard binder.
23
Dewi, G. K., R. Widyorini, and G. Lukmandaru. "Enhancement of maltodextrin-based adhesive properties using ammonium dihydrogen phosphate (ADP)." IOP Conference Series: Earth and Environmental Science 891, no. 1 (November 1, 2021): 012004. http://dx.doi.org/10.1088/1755-1315/891/1/012004.
Full textAbstract:
Abstract Maltodextrin is a new saccharide-based adhesive that can be potentially developed as an alternative for particleboard due to its abundant resources. The addition of ammonium dihydrogen phosphate (ADP) was expected to be able to improve the properties of the maltodextrin, especially the water resistance of the cured adhesive. This study aimed to investigate the properties of maltodextrin/ADP adhesive in the ratios of 100/0, 90/10 and 80/20 wt%. The results showed that the increasing ratio of ADP in maltodextrin-based adhesive can increase not only the insoluble matter rate during boiling condition, but also the other adhesive properties of maltodextrin by lowering the viscosity and increasing the wettability tested in salacca frond particles. The pH adhesive decreased along with the increased ADP ratio. Oneway analysis of variance and Tukey test showed that the maltodextrin/ADP ratios significantly affected the adhesive properties. The thermogravimetric analysis (TGA) of dried mixture adhesive showed the significant changes in the onset and the highest weight reduction temperature of maltodextrin after the ADP addition. The FTIR analysis detected some new peaks that were expected to be related to furan ring and carbonyl groups after the maltodextrin/ADP 90/10 and 80/20 wt% were heated at 200°C for 10 minutes and/or 15 minutes. Maltodextrin/ADP 80/20 wt% had the best adhesive properties for particleboard application.
24
Anwar, Effionora, Hilmia Erianto, and Kurnia Sari Setio Putri. "PREPARATION OF POWDER FROM BROWN SEAWEED (SARGASSUM PLAGYOPHYLLUM) BY FREEZE-DRYING WITH MALTODEXTRIN AS A STABILIZER." International Journal of Applied Pharmaceutics 10, no. 1 (December 20, 2018): 348. http://dx.doi.org/10.22159/ijap.2018.v10s1.77.
Full textAbstract:
Objective: The aim of this study was to prepare powder from liquid extract with maltodextrin dextrose equivalent 10–15 as a stabilizer using a freezedryingmethod to maintain stability during drying process and extend storage time.Methods: Powders were prepared for four formulas: F1 (without maltodextrin), F2 (2.5% maltodextrin), F3 (5% maltodextrin), and F4 (10%maltodextrin). Powder from the four formulas was characterized by its phlorotannin concentration, antioxidant activity, water content, morphology,particle size distribution, pH, and organoleptic activities.Results: F4 was the best formula because it contained the highest phlorotannin concentration (113.06±1.36) or 0.25%, highest percentage ofinhibition concentration50 (IC50) (4.06% at a concentration of 5000 ppm), and lowest water content (5.16%); moreover, in a stability test, F4 exhibiteda more stable phlorotannin concentration and lower water content than F1, with an optimal storage temperature of 4°C.Conclusion: Maltodextrin can improve the stability bioactive compounds during the freeze-drying process and storage time.
25
Ibrahim, Nor Madihah Bt, Norazah Bt Abdul Rahman, and Syafiza Bt Abd Hashib. "Effect of Maltodextrin in Production of Spray Dried Kaffir Lime." Advanced Materials Research 1113 (July 2015): 296–99. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.296.
Full textAbstract:
This study investigated the effect amount of maltodextrin as a carrier agent in production of Kaffir Lime powder. Pure concentrated Citrus Hystrix juice with maltodextrin as carrier agent has been spray dried at constant inlet temperature of 140°C, outlet temperatute of 70°C and pressure of 40psi and pump speeds at 1 rpm with different percentage of maltodextrin. The highest amount of Kaffir Lime powder, 23.43 g was obtained at 40% of maltodextrin added to the juice.
26
Afonso, Marcos R. A., Brena K. M. Rodrigues, José M. C. da Costa, Ana C. P. Rybka, and Nedio J. Wurlitzer. "Microstructure and flow properties of lyophilized mango pulp with maltodextrin." Revista Brasileira de Engenharia Agrícola e Ambiental 23, no. 2 (February 2019): 133–37. http://dx.doi.org/10.1590/1807-1929/agriambi.v23n2p133-137.
Full textAbstract:
ABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density.
27
Cahyani, Reni Tri, and Laode Muhamad Hazairin Nadia. "PENGARUH KOMBINASI TWEEN 80 DAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FLAVOR ENHANCER IKAN BULAN-BULAN (Megalops cyprinoides)." Jurnal Harpodon Borneo 15, no. 1 (June 30, 2022): 26–36. http://dx.doi.org/10.35334/harpodon.v15i1.2502.
Full textAbstract:
One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.
28
Clermont, Lina, Arthur Macha, Laura M. Müller, Sami M. Derya, Philipp von Zaluskowski, Alexander Eck, Bernhard J. Eikmanns, and Gerd M. Seibold. "The α-Glucan Phosphorylase MalP of Corynebacterium glutamicum Is Subject to Transcriptional Regulation and Competitive Inhibition by ADP-Glucose." Journal of Bacteriology 197, no. 8 (February 9, 2015): 1394–407. http://dx.doi.org/10.1128/jb.02395-14.
Full textAbstract:
ABSTRACTα-Glucan phosphorylases contribute to degradation of glycogen and maltodextrins formed in the course of maltose metabolism in bacteria. Accordingly, bacterial α-glucan phosphorylases are classified as either glycogen or maltodextrin phosphorylase, GlgP or MalP, respectively. GlgP and MalP enzymes follow the same catalytic mechanism, and thus their substrate spectra overlap; however, they differ in their regulation: GlgP genes are constitutively expressed and the enzymes are controlled on the activity level, whereas expression of MalP genes are transcriptionally controlled in response to the carbon source used for cultivation. We characterize here the modes of control of the α-glucan phosphorylase MalP of the Gram-positiveCorynebacterium glutamicum. In accordance to the proposed function of themalPgene product as MalP, we found transcription ofmalPto be regulated in response to the carbon source. Moreover,malPtranscription is shown to depend on the growth phase and to occur independently of the cell glycogen content. Surprisingly, we also found MalP activity to be tightly regulated competitively by the presence of ADP-glucose, an intermediate of glycogen synthesis. Since the latter is considered a typical feature of GlgPs, we propose thatC. glutamicumMalP acts as both maltodextrin and glycogen phosphorylase and, based on these findings, we question the current system for classification of bacterial α-glucan phosphorylases.IMPORTANCEBacterial α-glucan phosphorylases have been classified conferring to their purpose as either glycogen or maltodextrin phosphorylases. We found transcription ofmalPinC. glutamicumto be regulated in response to the carbon source, which is recognized as typical for maltodextrin phosphorylases. Surprisingly, we also found MalP activity to be tightly regulated competitively by the presence of ADP-glucose, an intermediate of glycogen synthesis. The latter is considered a typical feature of GlgPs. These findings, taken together, suggest thatC. glutamicumMalP is the first α-glucan phosphorylase that does not fit into the current system for classification of bacterial α-glucan phosphorylases and exemplifies the complex mechanisms underlying the control of glycogen content and maltose metabolism in this model organism.
29
Hardi, Jaya, and Ruslan Lina. "Kinetics Degradation and Shelf Life of Curcumin from Turmeric (Curcuma domestica Val) with Ethanol Extract Coated by Maltodextrin at Room Temperature Storage." Indonesian Journal of Chemical Science and Technology (IJCST) 6, no. 1 (February 1, 2023): 83. http://dx.doi.org/10.24114/ijcst.v6i1.43186.
Full textAbstract:
Curcumin extract from the turmeric plant is unstable to light, temperature and changes in pH, therefore it is necessary to be coated with biopolymers to have a longer shelf life. This study aims to determine the type of degradation kinetics of maltodextrin-coated curcumin and its shelf life at room temperature storage. Encapsulation was performed using an emulsion technique combined with freeze drying with the ratio of turmeric ethanol extract to maltodextrin of 7: 5 (w/w). The results showed that the efficiency of coating ethanol extract of turmeric with maltodextrin was 31.26%. Kinetics degradation of curcumin coated with maltodextrin follows zero-order reaction kinetics. Microcapsule of turmeric ethanol extract coated with maltodextrin has a shelf life at room temperature for 8.35 weeks.
30
Yanti, H. F., F. Violalita, Evawati, S. Syahrul, and K. Fahmy. "Determination of Maltodextrin Concentration in Red Ginger (Zingiber officinale Rosc.) and Cinnamon (Cinnamomum zeylanicum) Instant Drink." IOP Conference Series: Earth and Environmental Science 1059, no. 1 (July 1, 2022): 012066. http://dx.doi.org/10.1088/1755-1315/1059/1/012066.
Full textAbstract:
Abstract Maltodextrin is a food additive produced from starch which is hydrolyzed by the addition of acids or enzymes. Maltodextrin is often added to the production of instant drinks. The use of maltodextrin in instant drinks serves as a filler material that can inhibit material damage due to the drying process, coat flavor components, accelerate the drying process, and increase solubility. The purpose of this study was to determine the appropriate concentration of maltodextrin in the manufacture of red ginger and cinnamon instant drinks. The research method used was a completely randomized design (RAL) mono factorial used a concentration of maltodextrin 10%, 15%, 20% and 25%. An instant drink produced were analyzed for moisture content, ash content, sugar content, total phenol-antioxidant activity, and sensory properties. The results obtained were analyzed using the RStudio program and further tested using DMRT. The results of the analysis showed that the water content of herbal instant drinks ranged from 0.81 – 1.33%, ash content 0.16 – 0.54%, reducing sugar content 0.16 – 0.54%, and total phenol 21.83 – 31.17 g/mg GAE. Sensory analysis showed that the preferred color of herbal instant drink was the use of 10 and 15% maltodextrin, while the most preferred aroma and taste is the use of 15% maltodextrin.
31
Chuacharoen, T., J. Moolwong, and T. Chyrsirichote. "Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder." Food Research 5, no. 6 (December 12, 2021): 178–86. http://dx.doi.org/10.26656/fr.2017.5(6).739.
Full textAbstract:
The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C) was investigated. The incorporation of maltodextrin reduced the water sorption capacity of the powder due to its less hygroscopic nature. Parameters derived from the Guggenheim, Anderson, and de Boer (GAB) model describing the properties of absorbed water are discussed. The water absorption isotherm possessed the characteristic sigmoid-shaped type II isotherm curves and the model gave the best fit over the whole range of aw tested. The differential scanning calorimetric method was used to measure the Tg of freeze-dried avocado samples. Increasing the water content decreased the Tg, and Tg was increased with increasing maltodextrin content. Increased maltodextrin content to solid material in the freeze-dried sample was associated with less sensitivity to caking as evidenced by Tg values. In addition, increased maltodextrin content in the powders caused brighter, less yellowish, and more greenish coloration and protected color change including browning index. The antioxidant capacity was significantly decreased with increasing maltodextrin content. Thus, the effect of maltodextrin concentration on physicochemical properties was a promising way to preserve the physical property and chemical compounds in freezedried avocado powder.
32
Oktavia, Devi Ambarwaty, Diini Fithriani, and Pujoyuwono Martosuyono. "Physical Characteristics of Probiotic Effervescent Tablets with Various Concentration of Maltodextrin as Coating Materials." E3S Web of Conferences 147 (2020): 03023. http://dx.doi.org/10.1051/e3sconf/202014703023.
Full textAbstract:
The application of RICA (Research Institute for Coastal Aquaculture) liquid probiotic bacteria proved to be able to prevent attacks of both types of vibriosis disease and White Spot Syndrome Virus (WSSV) through improved pond water quality. This RICA liquid probiotics is coated using maltodextrin with 3 variations of concentration which are then formed into probiotic effervescent tablets. Apart from making it easy to distribute, this solid probiotic is easily applied without fermentation such as the use of liquid probiotics. The aims of this study was to determine the physical characteristics of probiotic effervescent tablets from maltodextrin coatings with different concentration. The concentration maltodextrin as coating materials were is 20%, 30% and 40% (b/v). The parameters test are average weight, friability, hardness and disintegration time. The results showed that the effervescent tablets of probiotics with a concentration of maltodextrin 40% had a mean weight higher than other concentrations at 798.88 mg. While the effervescent tablets of probiotic with a maltodextrin concentration of 20% had a lower friability and disintegration time compared to other concentrations of 0.05% and 12.96 minutes. And has a higher level of hardness that is equal to 10.89 N compared to other concentrations that is 30% and 40% concentration maltodextrin. The concentration of 20% maltodextrin was the best treatment of this study.
33
Noviyandari, Dini, Jaya Hardi, and Mappiratu Mappiratu. "APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL." KOVALEN: Jurnal Riset Kimia 5, no. 3 (December 31, 2019): 322–29. http://dx.doi.org/10.22487/kovalen.2019.v5.i3.14799.
Full textAbstract:
A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of functional instant noodle. The goal was reached by using various of lycopene coated with maltodextrin concentration i.e. 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 2500 ppm. The functional instant noodle was kept at room temperature for 49 days and it was measured every 7 days. The result showed that the shelf life of functional instant noodle increased with the increase of lycopene coated with maltodextrin concentration. The longest shelf life (354.79 days) was found in 2500 ppm of maltodextrin concentration.
Keywords: tomato, lycopene, instant noodle, shelf life
34
Thuong Nhan, Nguyen Phu, Vo Tan Thanh, Mai Huynh Cang, Tri Duc Lam, Nguyen Cam Huong, Le Thi Hong Nhan, Tran Thanh Truc, Quoc Toan Tran, and Long Giang Bach. "Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters." Processes 8, no. 1 (January 1, 2020): 40. http://dx.doi.org/10.3390/pr8010040.
Full textAbstract:
The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.
35
Charbit, Alain. "Maltodextrin transport through LamB." Frontiers in Bioscience 8, no. 6 (2003): s265–274. http://dx.doi.org/10.2741/1046.
Full text
36
Dewi, Greitta Kusuma, Ragil Widyorini, and Ganis Lukmandaru. "Effect of Ammonium Dihydrogen Phosphate (ADP) Addition as Catalyst on the Curing Maltodextrin Adhesives Properties." Key Engineering Materials 840 (April 2020): 551–57. http://dx.doi.org/10.4028/www.scientific.net/kem.840.551.
Full textAbstract:
Ammonium dihydrogen phosphate (ADP) is expected to be an effective catalyst to increase the water-resistance and hasten the curing speed of maltodextrin as wood adhesives. This research investigated the effect of ADP addition on the curing maltodextrin properties. The ratio of maltodextrin/ADP was 100/0 and 90/10 wt%. The heat treatment was 180-220 °C for 10 min. The water-resistance improvement and the chemical changes were analyzed using insoluble matter rate against boiling water and Fourier Transform Infrared (FTIR) analysis, respectively. The thermal behavior of the dried mixture of adhesives was also analyzed through differential scanning calorimetry (DSC) analysis at room temperature until 400 °C. The results showed that the water-resistance properties of maltodextrin increased with the addition of 10 wt% ADP and increasing the heating temperature. FTIR analysis detected a high water-resistant substance of furan in the adhesives with maltodextrin/ADP ratio 90/10 wt% and heat treatment of 220 °C for 10 min. DSC analysis showed that ADP addition can hasten the reaction of maltodextrin as the endotherm peak temperature was shifted from 272 to 204 °C.
37
Dewi, Rosita, Siti Aminah, and Agus Suyanto. "Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin." Jurnal Pangan dan Gizi 9, no. 1 (June 14, 2019): 1. http://dx.doi.org/10.26714/jpg.9.1.2019.1-15.
Full textAbstract:
The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.
38
Lubis, Minda Sari. "EVALUATION OF DISINTEGRATION AND DISSOLUTION TEST OF METOCLOPRAMIDE ORALLY DISINTEGRATING TABLET USING MALTODEXTRINS FROM BANANA STARCH (MUSA PARADISIACA L) AS SUPERDISINTEGRANT." Asian Journal of Pharmaceutical and Clinical Research 11, no. 13 (April 26, 2018): 210. http://dx.doi.org/10.22159/ajpcr.2018.v11s1.26609.
Full textAbstract:
Objective: The objective of this study was to know maltodextrin can be used as a superdisintegrant and to know the dissolution time and to know disintegration and dissolution test of metoclopramide orally disintegrating tablet (ODT) better than conventional metoclopramide tablets.Methods: The methods used in this study include the formulation of banana starch, formulation of maltodextrin, and then maltodextrin formulated into ODT with metoclopramide drug model, and evaluated the disintegration and dissolution test of ODT metoclopramide.Results: The results of the evaluation of 5 ODT formulas studied, showed ODT with maltodextrin 15% (ODT 4) gave the fastest in vitro disintegration of 22.2 s, the in vivo disintegration averaged between 55.38 s and 75.72 s, and dissolution test results against ODT 4 and metoclopramide tablets (positive comparator) showed statistically significant differences (p<0.05).Conclusion: Maltodextrin can be formulated superdisintegrant on metoclopramide ODT by giving disintegration, and dissolution was better than the conventional tablets.
39
Nilsang, Poonyanuch. "Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage." Trends in Sciences 18, no. 20 (October 23, 2021): 15. http://dx.doi.org/10.48048/tis.2021.15.
Full textAbstract:
This research aimed to determine the process condition for microencapsulation of Lactobacillus casei TISTR 390 by spray drying with maltodextrin and inulin as the coating agent. The physical properties and survivability of the microencapsulated cell were evaluated under simulated gastrointestinal conditions and during storage. Firstly, 3 inlet temperatures (150, 160 and 170 ºC) and 3 maltodextrin levels (5, 10 and 15 % (w/v)) were examined. The result reveals that an optimum condition was at 160 ºC inlet temperature with 15 % maltodextrin. Subsequently, inulin was added in 3 combinations; T1 (15 % maltodextrin and 5 % inulin (w/v)), T2 (10 % maltodextrin and 10 % inulin (w/v)) and T3 (5 % maltodextrin and 15 % inulin (w/v)) in an effort to generate synbiotic powder products. The best result was observed with a combination of 10 % maltodextrin and 10 % inulin. The obtained powder had a moisture content of 1.5±0.01 %, a water activity of 0.28±0.02, a total density of 0.71±0.04 g/mL, a solubility of 84.71±0.01 %, and a lactobacilli survival rate after spray drying of 90.76 %. The microencapsulated lactobacilli containing inulin powders were able to survive in acidic (pH 2) and bile salt solution (2 % w/v) after 120 min of incubation time with more than 60 % of the cell surviving. Furthermore, the microencapsulated powders were kept in aluminum-laminated bags at room temperature for 6 weeks and it was found that the cell viability remained at 6 log CFU/g. Therefore, a combination of an equal weight of maltodextrin and inulin was a promising protection agent for L. casei TISTR 390 in the simulated gastrointestinal conditions and during storage at ambient temperature. HIGHLIGHTS Microencapsulation probiotic bacteria with prebiotic by spray drying method contribute the synbiotic microcapsule Microencapsulaiton with an equal weight of maltodextrin and inulin was promising as a protective agent to serve the survival in the gastrointestinal tract and during storage The synbiotic microcapsule can survive at room temperature for up to 6 weeks in an aluminum-laminated bag.
40
Ariyanti Lestari, Putu Dwi, Luh Putu Wrasiati, and Ni Putu Suwariani. "Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 4 (December 23, 2019): 509. http://dx.doi.org/10.24843/jrma.2019.v07.i04.p03.
Full textAbstract:
Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61.
Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.
41
Thymann, Thomas, Hanne K. Møller, Barbara Stoll, Ann Cathrine F. Støy, Randal K. Buddington, Stine B. Bering, Bent B. Jensen, et al. "Carbohydrate maldigestion induces necrotizing enterocolitis in preterm pigs." American Journal of Physiology-Gastrointestinal and Liver Physiology 297, no. 6 (December 2009): G1115—G1125. http://dx.doi.org/10.1152/ajpgi.00261.2009.
Full textAbstract:
Necrotizing enterocolitis (NEC) remains the most severe gastrointestinal disorder in preterm infants. It is associated with the initiation of enteral nutrition and may be related to immature carbohydrate digestive capacity. We tested the hypothesis that a formula containing maltodextrin vs. a formula containing lactose as the principal source of carbohydrate would predispose preterm pigs to a higher NEC incidence. Cesarean-derived preterm pigs were given total parenteral nutrition for 48 h followed by total enteral nutrition with a lactose-based ( n = 11) or maltodextrin-based ( n = 11) formula for 36 h. A higher incidence (91% vs. 27%) and severity (score of 3.3 vs. 1.8) of NEC were observed in the maltodextrin than in the lactose group. This higher incidence of NEC in the maltodextrin group was associated with significantly lower activities of lactase, maltase, and aminopeptidase; reduced villus height; transiently reduced in vivo aldohexose uptake; and reduced ex vivo aldohexose uptake capacity in the middle region of the small intestine. Bacterial diversity was low for both diets, but alterations in bacterial composition and luminal concentrations of short-chain fatty acids were observed in the maltodextrin group. In a second study, we quantified net portal absorption of aldohexoses (glucose and galactose) during acute jejunal infusion of a maltodextrin- or a lactose-based formula ( n = 8) into preterm pigs. We found lower net portal aldohexose absorption (4% vs. 42%) and greater intestinal recovery of undigested carbohydrate (68% vs. 27%) in pigs acutely perfused with the maltodextrin-based formula than those perfused with the lactose-based formula. The higher digestibility of the lactose than the maltodextrin in the formulas can be attributed to a 5- to 20-fold higher hydrolytic activity of tissue-specific lactase than maltases. We conclude that carbohydrate maldigestion is sufficient to increase the incidence and severity of NEC in preterm pigs.
42
Sucianti, Nurhaeni, and Jaya Hardi. "Mikroenkapsulasi Ekstrak Kulit Buah Naga Super Merah (Hylocereus costaricensis) pada Berbagai Massa Maltodekstrin dan Aplikasinya Sebagai Antioksidan." KOVALEN: Jurnal Riset Kimia 6, no. 3 (December 30, 2020): 191–97. http://dx.doi.org/10.22487/kovalen.2020.v6.i3.9889.
Full textAbstract:
Red super dragon fruit peel (Hylocereus costaricensis) extract has capability to scavenge DPPH and the activity could be maintained by using maltodextrin as coating. The aims of the research are to determine ratio of red super dragon fruit peel ethanol extract toward maltodextrin producing microcapsule with the highest coating efficiency and DPPH scavenging content by microcapsule of red super dragon fruit peel extract. Microencapsulation was carried out using freeze drying technique. Comparison of red super dragon fruit peel extract and maltodextrin were 1: 8, 1: 10, 1: 12, and 1:14 (w / w). The results show that the highest efficiency ratio of coating extract of red super dragon fruit peel with maltodextrin was 1: 8 with percentage of 90,77%. Level of DPPH scavenging content of red super dragon fruit peel extract microcapsule with ratio of 1:8 on 5 minutes and 60 minutes each is 27.36% and 46.62%.
Keywords: Hylocereus costaricensis, freeze drying, maltodextrin, microencapsulation
43
Yu, Guo Ping, Chao Ran Dou, Yan Song, Hao Wu, and Zhu Gong. "Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates." Advanced Materials Research 602-604 (December 2012): 1206–10. http://dx.doi.org/10.4028/www.scientific.net/amr.602-604.1206.
Full textAbstract:
The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.
44
Aditya, Samapta Manggala, Luh Putu Wrasiati, and Sri Mulyani. "Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, no. 1 (March 26, 2021): 42. http://dx.doi.org/10.24843/jrma.2021.v09.i01.p05.
Full textAbstract:
Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were using a randomized block design with one treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84.
Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation
45
Anwar, Effionora, Dyah Ayu Ratna Yulianti, and Kurnia Sari Setio Putri. "STABILITY OF MICROSPHERE OF SARGASSUM PLAGYOPHYLLUM (MERTENS) J. G. AGARDH EXTRACT PRODUCED BY SPRAY DRYING USING MALTODEXTRIN." International Journal of Applied Pharmaceutics 10, no. 1 (December 20, 2018): 376. http://dx.doi.org/10.22159/ijap.2018.v10s1.83.
Full textAbstract:
Objective: This study aimed to determine the stability of microspheres of Sargassum plagyophyllum (brown seaweed) after preparation using spraydrying with maltodextrin DE 10–15 and during drying and storage.Methods: Aqueous extracts of brown seaweed were formulated into microspheres using maltodextrin DE 10–15 as a coating agent. For increasing thestability of polyphenol compounds, spray drying was performed with an inlet temperature of 110°C. Four microsphere formulations were producedusing maltodextrin DE 10–15 at concentrations of 0%, 5%, 10%, and 15%. The resulting microspheres were then characterized in the assessments ofmoisture contents, particle size distributions, pH, total phlorotannin contents, and antioxidant activity, and surface morphology was analyzed usingscanning electron microscope analyses.Results: Powders that were produced with 0% and 15% maltodextrin were more stable at 4°C±2°C than at 28°C±2°C and 40°C±2°C. At the lowesttemperature, phlorotannin contents were maintained in powders that were prepared with 15% maltodextrin but were decreased by 10% in powdersthat were prepared without maltodextrin.Conclusion: Maltodextrin DE 10–15 is a suitable coating agent for dry formulations of S. plagyophyllum powder and maintained stability during spraydrying at 110°C and during storage for 2 months at 4°C±2°C.
46
Rezende, Gabriela, Rodrigo A. Arthur, Debora Grando, and Lina N. Hashizume. "Cariogenic Potential of Sucrose Associated with Maltodextrin on Dental Enamel." Caries Research 51, no. 2 (2017): 129–35. http://dx.doi.org/10.1159/000453623.
Full textAbstract:
Maltodextrin is a hydrolysate of cornstarch and has been widely used in the food industry associated with sucrose. The addition of starch can increase the cariogenic potential of sucrose; however, there are sparse data regarding the cariogenicity of sucrose associated with maltodextrin. Therefore, the aim of this study was to test in situ if maltodextrin could increase the cariogenic potential of sucrose. This was an in situ, randomized, crossover, split-mouth, and double-blind study. Volunteers wore palatal appliances containing bovine enamel blocks for 2 periods of 14 days. They dripped the following solutions on the enamel blocks 8 times per day: deionized distilled water (DDW), maltodextrin (M), sucrose + maltodextrin (S+M), or sucrose (S). At the end of each experimental period, biofilms were collected and analyzed for microbiological (mutans streptococci, lactobacilli, and total microorganisms counts) and biochemical (calcium, inorganic phosphate, fluoride, and insoluble extracellular polysaccharides concentrations) compositions. The enamel demineralization was assessed by microhardness. Treatments S and S+M resulted in a lower inorganic composition and higher concentration of insoluble extracellular polysaccharides in the biofilms, and higher enamel mineral loss compared to DDW and M. It can be concluded that the cariogenic potential of sucrose is not changed when this carbohydrate is associated with maltodextrin (dextrose equivalent 13-17).
47
Jovanović, Miloš, Zorica Drinić, Dubravka Bigović, Gordana Zdunić, Jelena Mudrić, and Katarina Šavikin. "Effect of carrier type on the spray-dried willowherb (Epilobium angustifolium L.) leaves extract, powder properties and bioactive compounds encapsulation." Lekovite sirovine, no. 41 (2021): 41–45. http://dx.doi.org/10.5937/leksir2141041j.
Full textAbstract:
Willowherb (Epilobium angustifolium L.) leaves are a valuable source of polyphenolic compounds (phenolic acids, flavonoids, and ellagitannins) that are mainly used in the treatment of benign prostatic hyperplasia. In the presented study, the impacts of maltodextrin and whey protein as carriers on the efficiency of spray drying and physicochemical properties of the obtained powders were examined. The use of carriers significantly improved the drying yield (over 60 %). Moisture content, hygroscopicity, and rehydration time of all dried extracts (without the carrier, with maltodextrin and whey protein) were at an acceptable level, while their flowability and cohesiveness were poor. The encapsulation efficiency of polyphenols in a whey protein carrier of 92.02 % was significantly higher compared to 75.80 % for maltodextrin. These results show that whey protein efficiently encloses the extract ingredients into powder particles and thus preserves sensitive phenolic compounds during the drying process. The efficacy of flavonoid encapsulation was also high (93.00 % for maltodextrin and 94.34 % for whey protein), with no statistically significant differences between carrier types. Therefore, willowherb leaves extract can be successfully encapsulated by spray drying using maltodextrin and whey protein as carriers.
48
Vidović, Senka, Milica Ramić, Rita Ambrus, Jelena Vladić, Piroska Szabó-Révész, and Aleksandra Gavarić. "Aronia Berry Processing by Spray Drying." Food technology and biotechnology 57, no. 4 (2019): 513–24. http://dx.doi.org/10.17113/ftb.57.04.19.6369.
Full textAbstract:
The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory. In the current study, ultrasound-assisted extraction was applied for the production of aronia liquid feed and maltodextrin was used as a carrier and encapsulating agent. In spray drying, the influence of inlet temperature and maltodextrin type and mass fraction on process efficiency and powder properties were observed. The physical and chemical properties of the obtained powders were characterized. It was determined that the powder produced using inlet temperature 140 °C and 40 % maltodextrin with dextrose equivalent (DE) 19.7 had the most desirable characteristics. It was observed that the increase in maltodextrin mass fraction decreases the powder moisture content, hygroscopicity and the content of bioactive compounds, but increases water solubility index and particle size. The increase in dextrose equivalent of maltodextrin increases the powder hygroscopicity and water solubility index, while the increase of inlet temperature causes a decrease in moisture content of aronia powders.
49
Rowlands, David S., Marilla Swift, Marjolein Ros, and Jackson G. Green. "Composite versus single transportable carbohydrate solution enhances race and laboratory cycling performance." Applied Physiology, Nutrition, and Metabolism 37, no. 3 (June 2012): 425–36. http://dx.doi.org/10.1139/h2012-013.
Full textAbstract:
When ingested at high rates (1.8–2.4 g·min–1) in concentrated solutions, carbohydrates absorbed by multiple (e.g., fructose and glucose) vs. single intestinal transporters can increase exogenous carbohydrate oxidation and endurance performance, but their effect when ingested at lower, more realistic, rates during intermittent high-intensity endurance competition and trials is unknown. Trained cyclists participated in two independent randomized crossover investigations comprising mountain-bike races (average 141 min; n = 10) and laboratory trials (94-min high-intensity intervals followed by 10 maximal sprints; n = 16). Solutions ingested during exercise contained electrolytes and fructose + maltodextrin or glucose + maltodextrin in 1:2 ratio ingested, on average, at 1.2 g carbohydrate·kg–1·h–1. Exertion, muscle fatigue, and gastrointestinal discomfort were recorded. Data were analysed using mixed models with gastrointestinal discomfort as a mechanism covariate; inferences were made against substantiveness thresholds (1.2% for performance) and standardized difference. The fructose–maltodextrin solution substantially reduced race time (–1.8%; 90% confidence interval = ±1.8%) and abdominal cramps (–8.1 on a 0–100 scale; ±6.6). After accounting for gastrointestinal discomfort, the effect of the fructose–maltodextrin solution on lap time was reduced (–1.1%; ±2.4%), suggesting that gastrointestinal discomfort explained part of the effect of fructose–maltodextrin on performance. In the laboratory, mean sprint power was enhanced (1.4%; ±0.8%) with fructose–maltodextrin, but the effect on peak power was unclear (0.7%; ±1.5%). Adjusting out gastrointestinal discomfort augmented the fructose–maltodextrin effect on mean (2.6%; ±1.9%) and peak (2.5%; ±3.0%) power. Ingestion of multiple transportable vs. single transportable carbohydrates enhanced mountain-bike race and high-intensity laboratory cycling performance, with inconsistent but not irreconcilable effects of gut discomfort as a possible mediating mechanism.
50
Rocha, G. A., M. A. Trindade, F. M. Netto, and C. S. Favaro-Trindade. "Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars." Food Science and Technology International 15, no. 4 (August 2009): 407–13. http://dx.doi.org/10.1177/1082013209346042.
Full textAbstract:
The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (aw) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced only the particle size and Tg. The sensory panel considered the protein bars produced with both encapsulated materials less bitter (p < 0.05) than those produced with the free casein hydrolysates. Microencapsulation by spray drying with maltodextrin DE 10 and 20 was successful to attenuate the bitter taste and the hygroscopicity of casein hydrolysates.