Waxy corn starch hydrolysis by β-amylase and properties of the dextrin

Using waxy corn starch as material, β-limit dextrin was prepared, and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied.Part of maltose was separated by membrance.The solubility, freeze-thaw stability, water holding capacity and apparent viscosity of the separated products was investigated.Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis, and became stable after 24h of hydolysis.As the degree of hydrolysis increasing, the solubility of dextrin increased, and freeze-thaw stability, water holding capacity and apparent viscosity decreased.The product showed pseudoplastic fluid .After membrane separation, the water holding capacity, freeze thaw stability and apparent viscosity of the dextrin increased.