Starch sanoatida DE qiymati nima?

Tashkil Topildi 06.03

The DE value, short for Dextrose Equivalent, is a measure of reducing sugar calculated as D-glucose on dry basis. In the starch industry, it is a central concept, which acts as a precise ruler to indicate the degree of hydrolysis of starch. 

From a microscopic point of view, starch is a macromolecular polysaccharide formed by numerous glucose units through the glycosidic bonds. During the hydrolysis process, the glycosidic bonds are gradually broken, and the starch molecules are disassembled into smaller ones, resulting in sugars with different polymerization, including glucose, maltose, maltotriose and various dextrins. The DE value is just an item expressed the degree of breakage of starch molecules during the hydrolysis process.

When the DE value is low, it means that the degree of hydrolysis is limited, and there are more macrodextrins and polysaccharides in the saccharified solution, which have longer molecular chains and retain the original structural characteristics of native starch. Normally, starch hydrolyzates with the DE value below 20 are referred to as Maltodextrin.

As the DE value increases, it indicates that the starch molecule is more completely broken, more small sugars such as glucose are generated, and the monosaccharide content increases. Taking Dextrose monohydrate for example, the DE value is already close to 100%. 

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