Hydrolysis of wheat B-starch and characterisation of acetylated maltodextrin.

Wheat B-starch was hydrolysed by α-amylase "Liquozyme supra" from Bacillus licheniformis at 90 °C and pH 7. After 2 h, the dextrose equivalent was 18; according to size exclusion chromatography, however, the hydrolysate contained not only dominant malto-oligosaccharides with the degree of polymerisation (DP)<10 but also more than 20% of components with DP higher than 40. The product was acetylated to a high degree as verified by FTIR and (1)H NMR (degree of substitution DS=3.