Maltodextrin Production: Challenges and Advances in Enzymatic and Metabolic Synthesis for Controlled Polymerization of Degree.
Saved in:
| Title: | Maltodextrin Production: Challenges and Advances in Enzymatic and Metabolic Synthesis for Controlled Polymerization of Degree. |
|---|---|
| Authors: | Zheng, Luhua1 (AUTHOR), Jiang, Bo2 (AUTHOR), Wu, Yuanfeng1 (AUTHOR) wuyuanfeng@zju.edu.cn |
| Source: | Food Reviews International. 2025, Vol. 41 Issue 7, p2094-2112. 19p. |
| Subjects: | Maltodextrin, Polymerization, Catalytic hydrolysis, Amylolysis, Food industry, Cyclodextrins, Biosynthesis, Product quality |
| Abstract: | Maltodextrins are widely used in food processing; however, they suffer from major quality issues, including uneven polymerization, high reducing potential, and browning. These problems remain unresolved and pose challenges to global food industries that use maltodextrin as a bulk ingredient. Currently, economically feasible and precise control of the degree of polymerization in maltodextrin production remains challenging. This review summarizes mainstream preparation methods from the perspectives of enzymatic synthesis and intracellular metabolism. Enzymatically, maltodextrin is produced either by amylase-mediated starch hydrolysis or by cyclodextrinase-mediated cyclodextrin hydrolysis, yielding products with broad or narrower polymerization distributions. Intracellularly, starch is metabolized and converted into maltodextrin via two pathways: the maltodextrin and cyclodextrin metabolic systems. By comparing and analyzing the hydrolysis mechanisms from both enzymatic and metabolic perspectives, this review elucidates the factors contributing to the dispersed degree of polymerization in the produced maltodextrin. The objective is to identify approaches to achieve maltodextrin with a specific degree of polymerization in future investigations. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | Maltodextrins are widely used in food processing; however, they suffer from major quality issues, including uneven polymerization, high reducing potential, and browning. These problems remain unresolved and pose challenges to global food industries that use maltodextrin as a bulk ingredient. Currently, economically feasible and precise control of the degree of polymerization in maltodextrin production remains challenging. This review summarizes mainstream preparation methods from the perspectives of enzymatic synthesis and intracellular metabolism. Enzymatically, maltodextrin is produced either by amylase-mediated starch hydrolysis or by cyclodextrinase-mediated cyclodextrin hydrolysis, yielding products with broad or narrower polymerization distributions. Intracellularly, starch is metabolized and converted into maltodextrin via two pathways: the maltodextrin and cyclodextrin metabolic systems. By comparing and analyzing the hydrolysis mechanisms from both enzymatic and metabolic perspectives, this review elucidates the factors contributing to the dispersed degree of polymerization in the produced maltodextrin. The objective is to identify approaches to achieve maltodextrin with a specific degree of polymerization in future investigations. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 87559129 |
| DOI: | 10.1080/87559129.2025.2469593 |
