DEXTRINS IN BREWING

Resistant Dextrins as Prebiotic

Characterization of dextrins with different Dextrose Equivalents.

Dextrins are widely used for their functional properties and prepared by partial hydrolysis of starch using acid, enzymes, or combinations of both. The physiochemical properties of dextrins are dependent on their molecular distribution and oligosaccharide profiles. In this study, scanning electron microscopy (SEM), X-ray diffractometry (XRD), rapid viscoanalysis (RVA), high-performance Liquid C...

Behavior of dextrins towards taka-diastase.

That taka-diastase, when allowed to react under the appropriate conditions, will hydrolyze starch and maltose completely or almost completely to glucose has been known for some time (2, 9). It might, therefore, be expected that dextrins, which are intermediates in the hydrolytic breakdown of starch to maltose, should be similarly susceptible to taka-diastase. Results contrary to this expectatio...

Marketing in Brewing and Distilling

 Strategic planning aims to harness a company’s core competencies to capitalise on identified environmental opportunities and minimise or avoid environmental threats.  As marketing managers bridge the gap between company, customers, competitors and channels of distribution, they not only manage their marketing strategies, but also tend to be highly influential in business and corporate strate...

Novel Cyclic Dextrins, Cycloisomaltooligosaccharides, from Bacillus sp. T-3040 Culture.

Three kinds of novel cyclic isomaltooligosaccharides were isolated from the culture broth of a strain of Bacillus sp. T-3040, which had been isolated from soil. They were identified as cycloisomalto-heptaose, -octaose, and -nonaose, respectively, on the basis of their mass spectra, proton nuclear magnetic resonance spectra, carbon nuclear magnetic resonance spectra, infrared spectra, reducing p...