A novel dextrin produced by the enzymatic reaction of 6-?-glucosyltransferase. ?. Practical advantages of the novel dextrin as a food modifier

ABSTRACT High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by ?-1,6 glycosidic bond at the terminal point of chain, forming MWS-1000. In this study, physical properties MWS-1000 were characterized, advantages its use as a food modifier described. From rheological calorimetric studies, it found that does not undergo retrogradation, but prevent retrogradation WS-1000, suggesting they have no intermolecular interaction in solution. Investigation effect on viscoelasticity gelatinized wheat showed linear viscoelastic region, storage modulus decreased tan ? increased with increase replaced content. addition, confirmed containing behavior similar commercially available custard cream.