Fractionation of maltodextrins by ethanol

被引：32

作者：

Defloor, I

Vandenreyken, V

Grobet, PJ

Delcour, JA

机构：

[1] Katholieke Univ Leuven, Food Chem Lab, B-3001 Heverlee, Belgium

[2] Katholieke Univ Leuven, Ctr Surface Chem & Catalysis, B-3001 Heverlee, Belgium

来源：

JOURNAL OF CHROMATOGRAPHY A | 1998年 / 803卷 / 1-2期

关键词：

ethanol precipitation; maltodextrins; carbohydrates;

D O I：

10.1016/S0021-9673(97)01268-5

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Potato starch and waxy maize starch derived maltodextrins were fractionated by ethanol precipitation. Fractional precipitation was effective in separating the maltodextrins into fractions of different size as evidenced by their gel permeation profiles and their degrees of polymerisation. At a given ethanol concentration, the size of the precipitated material clearly depends upon the initial concentration of the maltodextrins in solution. (C) 1998 Elsevier Science B.V.

引用

页码：103 / 109

页数：7

共 8 条

[1] FRACTIONAL PRECIPITATION OF AMYLOPECTIN ALPHA-DEXTRINS USING METHANOL [J].