Temperature influences on network formation of low DE maltodextrin gels.

Gelation of maltodextrin (DE 2) was examined over a range of temperatures to understand the behaviour within mixed-gel systems. Maltodextrin solutions were prepared at 95 °C and held at temperatures between 5 °C and 60 °C for four days. Bulk gel properties and the underlying microstructure were analysed using fracture strength, proton relaxation time, and differential scanning calorimetry (DSC). Holding at lower temperatures led to a greater gel strength with a brittle and crumbly texture. Analysis of the microstructure showed that gelation at 10 °C versus 60 °C produced a greater number of aggregates (melting enthalpy 14.5 J/g versus 3.4 J/g) and structuring of a higher melting entropy (45 mJ/g K versus 10 mJ/g K). A thermal hysteresis with signs of structure corresponding to both holding temperatures was also measured. Elevated temperature was hypothesized to decrease the amount of smaller molecular weight chains participating in aggregation by shifting from the helix to coil form.