Effect of some quality parameters on maltodextrin production

In this study, production of maltodextrin from corn starch was carried out under both industrial and laboratory-scale production conditions by using two different ? -amylase enzymes, named Clearflow AA and Spezyme Fred, which are commonly used in food industry. The effects of the parameters like concentration of Ca++, pH value, enzyme type/concentration and reaction time on the quality of maltodextrin had been found out during the research by applying 32 different experiments. The production conditions were determined based on the Dextrose Equivalant (DE) obtained at the end of the process. According to the results, the highest DE values for Clearflow AA and Spezyme Fred were obtained 23,2 and 20,6 respectively. The highest DE yield for Clearflow AA was obtained under 120 min reaction time, 6,2 pH, 100 ppm Ca++ and 0,6 kg/MT DS (ton maltodextrin as dry basis) content. Similarly, the highest DE for Spezyme Fred was achieved when reaction time was 120 min, pH 6,2, Ca++ and enzyme concentration 100 ppm and 1,12 kg/MT DS respectively. The result of the HPLC analysis indicated that when Clearflow AA gave the highest and lowest DE yields, content of the large-sized oligosaccharides in the medium were 77,5 % and 93,7 % respectively. Similarly, with Spezyme Fred; these values were % 80,8 ve % 97,0. The same further, FT-IR analyses were used to reveal the difference in chemical processes during the hydrolization of starch to give maltodextrin in the presence of the mentioned enzymes. The Response Surface Methodology (RSM) and Minitab statistical programmes were used in order to identify the effects of parameters on DE content. Minitab, when compared to RSM, had low absolute deviations.Key Words: Maltodextrin, Production, Quality, Corn starch, Dextrose equivalent, Enzyme, Response Surface Methodology, Minitab