X-ray diffraction analysis of maltodextrins obtained by acid and enzyme hydrolysis of starch

Abstract

X-ray diffraction is one of the methods that can be successfully applied to identify various chemical compounds in polycrystalline mixtures, for example, such as food additives. X-ray diffraction makes it possible to understand the compositions of such mixtures. Maltodextrin is a multifunctional food additive, which is obtained by incomplete enzymatic or acid hydrolysis of starch. The purpose of the study is to study samples of maltodextrin based on potato and corn starch by X-ray diffraction analysis. The main objects of the study were maltodextrin obtained by enzymatic and acid cleavage of potato and corn starch. To obtain diffractograms of maltodextrin samples, a powder diffractometer (DRON-8, Russia) was used in parallel beams focused by a Goebel mirror (Germany). During the study of diffractograms, the phase structure was established for all starch and maltodextrin samples. Thus, an amorphous structure has been established for maltodextrin obtained by enzymatic cleavage of potato and corn starch, maltodextrin obtained by acid hydrolysis of potato and corn starch has a partially crystallized structure. The degree of crystallization during acid splitting of starches is 28%. In the samples of maltodextrins obtained by enzymatic hydrolysis of corn starch, some content of calcium (3.69 keV), chlorine (2.62 and 2.82 keV) and potassium (3.31 and 3.59 keV) was found. In the samples of maltodextrins obtained by acid splitting of potato and corn starch, the calcium content is present in greater quantities (4.01 keV).