n.
Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
Dictionary:
dex·trin (dĕk'strĭn) also dex·trine
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Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
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A polymer of D-glucose which is intermediate in complexity between starch and maltose. The dextrins are usually obtained by hydrolysis of starch with diastase (amylases). The higher dextrins resemble starch, while the lower dextrins more nearly resemble the sugars. Compared with the original starch, the dextrins produce less viscous solutions. They are soluble in water but insoluble in alcohol. Dextrins may be obtained from starch by controlled hydrolysis with acids. They are used commercially as adhesives. Tapioca, waxy maize, and sweet potato starch represent the best material for their manufacture. See also Glucose.
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A carbohydrate formed as an intermediate breakdown product in the digestion of starch by the enzyme, amylase. Dextrin is also formed by the application of dry heat on starch (e.g. toasting bread). Dextrin added to water forms a sticky gum used as a food thickener.
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Any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.
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| Dextrin | |
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| Identifiers | |
| CAS number | [] |
| Properties | |
| Molecular formula | (C6H10O5)n |
| Molar mass | variable |
| Appearance | white or yellow powder |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers starting with an α-(1,6) bond.
Digestion of starch starts in mouth by the salivary alpha amylase to maltose gives intermediate products as dextrins which, according their colour with iodine, can be called erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).
During malting and mashing process of the grain also dextrins are produced during the fermentation of starch. Dextrins are also formed on the surface of bread during the baking process and contribute to the flavour and colour and crispness.
Industrial production is roasting starch powder under more or less acidic conditions causing hydrolysis and rebranching of the starch molecule. These type of dextrins are also called pyrodextrins. White and yellow dextrins are partially or fully water-soluble low viscous powders that are optically active. Under analysis, dextrins can be detected with iodine solution, giving a red coloration. Starch roasted with little or no acid is called british gum.
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Yellow dextrins are used as water-soluble glues in remoistable envelop adhesives and paper tubes, in the mining industry as additive in froth flotation, in the foundry industry as green strength additive in sand casting, as binder in gouache paint.
White dextrins are used as:
As pyrotechnic binder and fuel, they are added to fire formulas, allowing them to solidify as pellets or "stars.", in sparklers
Due to the rebranching, dextrins are less digestible, indigestible dextrin are developed as soluble fiber supplements for food products.
Maltodextrin is a short chained starch sugar, dextrin, that is used as a food additive. It is produced also by enzymatic hydrolyse from starch and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or might have hardly any flavor at all. Maltodextin are mostly classified with a DE (dextrose equivalent) of 20 or higher.
The cyclical dextrins are known as cyclodextrins. They are formed by enzymatic degradation of starch by certain bacteria, for example, Bacillus macerans. Cyclodextrins have toroidal structures formed by 6-8 glucose residues.
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