Dextrins


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Related to Dextrins: dextrose, Dextrans

Dextrins

 

intermediate products of the enzymatic hydrolysis of polysaccharides, formed by the action of enzymes of the amylase and phosphorylase types. Dextrins are amorphous substances with more or less marked reducing properties, and they form colloidal solutions. They are characterized by considerable variations in molecular weight and degree of branching of the polysaccharide chain. In the initial stages of hydrolysis, amylodextrins are formed, which give a blue color with iodine, followed by erythrodextrins (reddish brown color with iodine) and maltodextrins, which give no color with iodine. Subsequent breakdown of dextrins gives disaccharides, mainly maltoses, and then monosaccharides. The partial breakdown of starch with the formation of dextrins can also occur on rapid heating (so-called dextrinization of starch, making it soluble in water).

References in periodicals archive ?
It is well known that, although the action of [alpha]-amylase is limited to breaking the [alpha]-1,4 bonds of amylose and amylopectin, different saccharides and dextrins are formed, such as maltoheptoses, maltohexoses, maltopentoses, maltotrioses, maltose and glucose therefore, the DE was less than 30% (Ruiz, Sanchez, Torrres, & Molina, 2011).
Howerer, in our study, the difference of protease activity produced by different carbon sources is not significant, and the protease activity by the dextrins which produce higher amylase activity is higher than the control samples which have lower amylase activity.
The substrate specificity of the enzyme from both the crude extract and post dialysis solution (ammonium salt precipitation) upon 3 different substrates: soluble starch, glycogen and dextrin.
Small intestinal starch digestion in steers: Effect of various levels of abomasal glucose, corn starch and corn dextrin infusion on small intestinal disappearance and net glucose absorption.
But according to a 2005 report by the National Academy of Sciences, "there are no human studies to support a laxative benefit from ingestion of indigestible dextrins.
The objectives of this research were to quantify the effects of arabi noxylan, beta-glucan, and dextrin on the viscosity and membrane filterability of a beer model solution.
Resistant dextrins or resistant maltodextrins (RS dextrins) are mixed and random glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3 bonds, from transglucosidation.
The enzyme CGTase catalyses the reactions of cyclization, which form the closed rings of CDs, coupling (reverse reaction of cyclization that opens the rings) and disproportionation, in which two molecules of linear dextrins exchange segments of their chains and are converted into two other dextrins of different sizes (SZEJTLI, 1988; VAN DER VEEN et al.
This ingredient can often be a substitute for all of the corn syrup and a portion of the sucrose in many types of confections, allowing the reduction of sugars and increase of fiber fortification, without sacrificing the same great taste of the traditional counterparts," she said," The outstanding stability of resistant dextrins facilitates production of candies that may require high temperatures such as hard candies and/or acid stability such as fruit flavored gummies, with no loss of fiber.
They also used commercially available starch derivatives, such as dextrins, as shell materials.
Coated french fries typically contain potato starch in combination with dextrins and other starches and some flavoring.
Developed by Robert Lynch, Fruitrim is formed by bonding unrefined fruit juice to dextrins from whole grain.