Preparation of Indigestible Dextrin from Pyrodextrin
2000
Woo Dong-Ho Samyang Genex Food Research Center, Inchon (Korea Republic) Moon Tae-Wha Department of Food Service and Technology, Seoul National University, Suwon (Korea Republic)
The indigestible dextrin 1 was prepared by hydrolyzing pyrodextrin with thermostable alpha-amylase. The mean values of indigestible fraction and dieatry fiber of indigestible dextrin 1 prepared from yellow dextrin were 50.0% and 25.0%, respectively. Also the indigestible dextrin 2 was prepared by removing low molecular weight saccharides containing glucose with ethanol from enzyme hydrolysate of pyrodextrins. Over 80% of glucose and maltose in initial enzyme hydrolysate were removed, therefore the ihdigestible fraction and dietary fiber of the indigestible dextrins increased. The indigestible dextrin from ethanol precipitate of enzyme hydrolysate of yellow dextrin by alpha-amylase and amyloglucosidase showed a higher contents of indigestible fraction and dietary fiber than ethanol precipitates by any other enzyme combination, and its mean values were 83.6% and 62.8%, respectively. Consequently, it was found that the indigestible dextrins which are resistant to starch-hydrolysing enzyme can be easily prepared from pyrodextrin, and presumed that they can perform physiological functions as soluble dietary fiber.
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