Abstract: Preparing hydroxypropyl maltodextrin indirectly can improve the quality of the product by preventing the occurrence of Maillard reaction.Further more,it is easy for the product to be separated from the solution,thus reducing the production cost,etc.Therefore,hydroxypropyl maltodextrin was prepared by indirect method in this paper,and the physico-chemical properties of different degrees of substitution and different DE of hydroxypropyl maltodextrin were studied systematically.The results showed that the relative molecular weight decreased with the increase of DE value.However,its relative molecular weight had little changes with the change of degrees of substitution.Compared with unmodified maltdextrin,the transparency,transparent stability,freeze-thaw stability and viscosity stability all have been improved after modification.However,the retrogradation reduced.With the increasing degree of substitution and the reducing of the DE value,the changes were more obvious.
2013, Vol. 39 
