dextrin


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Related to dextrin: Maltodextrin

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
References in periodicals archive ?
Highly Branched Cyclic Dextrin. Highly branched cyclic dextrin (HBCD) is an innovative form of dextrin that is obtained from waxy corn starch by cyclization reaction of a branching enzyme transferase.
After using Bartlett's test [17] for Homogeneity of Variances, two-way ANOVA repeated measures were used, where parameters reported in Figures 2(b) and 2(c) (number of approaches or total duration of approaches or average duration of approaches or latency of first approaches) were the dependent variable, the within subjects factor was "familiar object" or "novel object," and the between subjects factor was "dextrin" or "Hericium" treatment.
To investigate the effect of agitation intensity on the cultivation of the AO-[M.sub.3]1, HS-[P.sub.1]8, and 147-[G.sub.5]8 mutants in stirred-tank bioreactors, the cell growth, residual dextrin, AVM B1a yields, DO, OUR, SOUR, and broth viscosity at agitation speeds of 150, 250, and 350 rpm and at a fixed aeration rate of 1.0 vvm were examined in this study.
In order to confirm that dextrin was successfully coated on the surface of NPs, FT-IR analysis was done.
It can be assumed that this wastewater is comprised of acids, such as acetic, butyric, propionic, butyric and lactic acids, and the products of amylose and amylopectin degradation, such as dextrin, oligosaccharides and monosaccharides (data non published).
Corp., Gardena, California), dextrin (Cargill Inc.), and stractan (Mountain Resources, Montana), an arabinogalactan polymer.
It's corn dextrin, a processed fiber that's made from long chains of corn sugar.
By acting at random locations along the starch chain a-amylase breaks down long- chain carbohydrates ultimately yielding maltotriose and maltose from amylase or maltose glucose and limit dextrin" from amylopectin by an endoacting hydrolytic mechanism thereby making it amenable to the action of amyloglucosidase for saccharification to reducing sugar [2 3].
Energy-enhancing supplements, especially malto dextrin, which is available in a powder form or incorporated into bars, seems to work for many trainers.
As part of the continuing trend toward natural products, German scientists set out to evaluate the off-flavor masking potential of pea dextrin as an alternative to HPBCD and maltodextrin, a polysaccharide used as an inexpensive food additive to thicken products.
Avoid Added Sugar: Look out for corn syrup, cane sugar, brown sugar, brown sugar syrup, dextrin, dextrose, dried cane syrup, glucose, fructose, high-fructose corn syrup, honey, invert sugar, lactose, maltodextrin, maltose, mannitol, molasses, natural sweeteners, polydextrose, raw sugar, sucrose syrup, turbinado sugar, xylitol, organic evaporated cane juice, evaporated cane juice, evaporated cane juice crystals, evaporated cane sugar and maple syrup.