Research of production of maltodextrin by extrusion
The possibility of produced maltodextrin by twin-screw extruder was studied. The central combination design test and response methodology (RSM) were used. The emphasis was the influences of barrel temperature, moister content and enzyme concentration on DE values. The results showed that DE values increased with feed moisture content and enzyme concentration. And DE value was maximal at 1.4mL per kg corn starch. But the effect of temperature was different. Maximal DE values occurred at around 95℃, with higher temperature causing reducing. And maltodextrin of different DE values was prepared.