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 was the indication that dextrins are quite capable of enhancing the solubility of drugs, like MLX.
However, this model does not include the disproportionation reactions because these reactions are very fast in comparison with cyclization and can form a quasi-equilibrium condition for the concentration of the linear dextrins, which will be transformed into CDs by the reactions considered in the model.
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. The enzyme activity typically behaves on different substrates.
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." And more recent studies have been inconsistent.
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.
In this paper, the inducing mechanism of corn dextrins with different DE values (dextrose equivalent value) on production of a-amylase by Bacillus subtilis (B.subtilis) ZJF-1A5 was investigated.
They also used commercially available starch derivatives, such as dextrins, as shell materials.
Developed by Robert Lynch, Fruitrim is formed by bonding unrefined fruit juice to dextrins from whole grain.
* Natural products - starches, dextrins, bitumens, albumen, casein, gelatins, rosin.
They might find use, for instance, to improve the shelf life of bakery products; clarify beer; produce glucose, fructose or dextrins; hydrolyze lactose; or modify food pectins.
They also may use commercially available starch derivatives, such as dextrins, as shell materials.
This enzyme showed specificity based on the length of the substrate, a property that makes it useful for converting dextrins to fermentable sugars during the mashing or fermentation stage of brewing.