What is it about?
Commercial pyrodextrins manufactured without any step of purification were described in terms of structure and rheology as well as the presence and nature of small molecular mass impurities.
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Why is it important?
Thanks to application of both IR spectroscopy and size exclusion chromatography with triple detection it was possible to explain the paradox of Newtonian behaviour of dextrins solutions. These polysaccharides have molecular mass of tens of thousands Daltons but due to transglycosylation occurring by dextrinisation have branched structure and get very compact conformation in solution. Important information is also that commercial pyrodextrins contain small amounts of low molecular mass impurities which not affect their rheology but disqualifies them as a material for food use.
Perspectives
According to JECFA and EFSA regulations dextrins, n contrast to many of chemically modified starches, are recognized simple as food products. Detailed structural studies of that type of products can make an important contribution to understanding their nutritional value.
Grażyna Lewandowicz
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This page is a summary of: Molecular and Supermolecular Structure of Commercial Pyrodextrins, Journal of Food Science, July 2016, Wiley,
DOI: 10.1111/1750-3841.13401.
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