English

Noun

1. Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives

Synonyms

• E1400 when used as a food additive

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. Because branched amylopectin and glycogen also contain α-(1,6) bonds, which α-amylase cannot hydrolyze in humans, the digest resulting from this action contains a mixture of dextrins. They have the same general formula as carbohydrates but are of shorter chain length. Industrial production is, in general, performed by acidic hydrolysis of potato starch. Dextrins are water-soluble, white to slightly yellow solids that are optically active. Under analysis, dextrins can be detected with iodine solution, giving a red coloration.

• Starch gelatinization
• Dextran

External links

• EAFUS
• Maltodextrin entry on Grokfood.com