Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure

Structural influences of hydrocolloids gels on the release of carbohydrates was examined with a focus on structure-function relationships. This understanding will guide formulation of food gels for targeted sugar release in populations such as diabetics and athletes. Hydrocolloid gels with well characterised structures, with a focus on high acyl (HA) and low acyl (LA) gellan gum, were formulated with glucose, maltose, DE 10 maltodextrin (MD) and DE 2 MD. Gel structure did not significantly affect glucose release, but mixed gel type had a significant effect on MD availability. A DE 2 MD required amylase to release more than 10% of the carbohydrates but still had 38% retained in a gel formulated with 30% MD. Formulation with any non-melting gelling hydrocolloid decreased the amount of released MD and phase separated networks released more than interpenetrating networks. Differential scanning calorimetry was used to compare helix formation of MD gels and the number of helices was inversely correlated with carbohydrate release. These results demonstrated a range of sugar release profiles achievable from formulation from specific gelling agent structures and carbohydrates.