Produção de maltodextrina com baixo teor de glicose

Abstract

Maltodextrins are mixtures of maltooligosaccharides having a dextrose equivalent (D.E.) lower than 20, which are produced by the hydrolysis of starch. They are usually availabe as a whit solid powder, which is not sweet and has the general formula H(C6H10O5)n.OH. They are largely used in the food and pharmaceutical industries. The main objective of this work was to study the production and purification of maltodextrins by selective removal of glucose and maltose.This is behavior of commercially available maltodextrins, with the ones locally produced by hydrolysis of cassava starch with x-amylase. Experiments were also performed to compare removal yields of batch and column extractions, the later in fixed and fluidized beds. The appeal of purified product is the potential application in the area of dietetic foods with restricted glucose intake. a cassava suspension, was hydrolyzed by the enzyme TERMAMYL 120L from NOVO NORDISK. This hydrolysis was run at different extents of time to generate a correlation D.E. produced as a function of the hydrolysis reaction time. Reducing sugars present in the hydrolysis solutions were measured by the method of somogyi-Nelson and the D.E. was calculated from these results. Maltodextrins solutions produced with low D.E. (13-14) where spray-dried giving a fine white powder with mean particle size of 2.5u and a humidity of 2.56%. This maltodextrin extracted batchwise with ethanol 90% gave a glucose extraction yield of 85,59%, whereas commercially available, FLUKA-Dextrin 10 from maize starch, gave an extraction yield of 77,67%. Column extraction of FLUKA maltodextrin as a fixe-bed gave an extraction yield of 57.73% and as fluidized-bed it gave 7.2%.