dextrin

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dextrin,

any one of a number of carbohydratescarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
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 having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysishydrolysis
, chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water.
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 of starch by heat, by acids, and by enzymes. Their nature and their chemical behavior depend to a great extent on the kind of starch from which they are derived. For example, some react with iodine to give a reddish-brown color, others a blue, and still others yield no color at all. For commerical use dextrin is prepared by heating dry starch or starch treated with acids to produce a colorless or yellowish, tasteless, odorless powder which, when mixed with water, forms a strongly adhesive paste. It is used widely in adhesives, e.g., for postage stamps, envelopes, and wallpapers, and for sizing paper and textiles.

dextrin

[′dek·strən]
(biochemistry)
A polymer ofD-glucose which is intermediate in complexity between starch and maltose.

dextrin, amylin, starch gum

A starch-like compound having strong adhesive properties; an amorphous, odorless, sweetish-tasting, white, water-soluble gum; used as a wallpaper adhesive.

dextrin

, dextrine
any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums