Research Progress in Pyrodextrin-The Effect of Pyroconversion on the Structure and Physicochemical Properties of Starch

Abstract:

Resistant dextrin is an anti-digestion, low-calorie dietary fiber, effectively lowering blood sugar and blood lipids, preventing the rise of blood sugar, improving gastrointestinal function, and promoting probiotic proliferation. Pyrodextrin is the key intermediate product during the preparation of resistant dextrin, and it is also the major source of resistance. During the preparation, many new glycoside bonds are generated, which could not be degraded by human digestive enzymes, producing the 'anti-digestibility' of pyrodextrin and resistant dextrin. In this paper, the preparation, molecular structure, physicochemical properties, current main applications and future application development trends of pyrodextrin are reviewed in order to promote the sustainable and healthy development of the pyrodextrin industry.