A new application note describing how triple detection gel permeation chromatography (GPC) technology has been used to determine differences in the branching structure of maltodextrins
Widely used as an ingredient in processed foods, maltodextrins are produced by the enzymatic degradation of starch.
Varying starch type, the degradation enzymes used, or the length of the process produces maltodextrins with different branching structure and hence end properties.
Examples are given in the application note illustrating how triple detection GPC can clearly differentiate between maltodextrins produced by different degradation processes.
The note further shows the technique to be able to detect and quantitate maltodextrins with only minor differences in branching structure.
By comparison, traditional GPC methods such as multi-angle light scattering (MALS) cannot differentiate between the minor differences in the maltodextrin branching structure as the molecules typically are too small to get any size information.
The unique Triple Detection GPC technology from Viscotek Europe combines the separating power of GPC with high sensitivity light scattering, concentration, and viscometric detectors.
The powerful combination of three complementary detectors gives the maximum information about biomolecular materials used in foods like modified starch, pectins, celluloses, and proteins in a single GPC run, without column calibration.
Both molecular size and weight are determined directly from the detectors, giving precise information on structure across the molecular weight distribution, which is an important parameter in determining the end properties of a food ingredient.
Typical food applications for maltodextrins include sports drinks (where they add carbohydrate loading), fat-free foods (where they add viscosity and body), dispersing agents, and as flavour carriers.
