dextrin

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Related to Dextrins: dextrose, Dextrans

dex·trin

 (dĕk′strĭn) also dex·trine (dĕk′strĭn, -strēn′)
n.
Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.

dextrin

(ˈdɛkstrɪn) or

dextrine

n
(Elements & Compounds) 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
[C19: from French dextrine; see dextro-, -in]

dex•trin

(ˈdɛk strɪn)

also dex•trine

(-strɪn, -strin)

n.
a soluble gummy substance, formed from starch by the action of heat, acids, or ferments, having dextrorotatory properties: used chiefly as a thickening agent, as a mucilage, and as a substitute for gum arabic and other natural substances.
[1825–35; < French dextrine. See dexter, -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.dextrin - any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
polyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules
Translations
References in periodicals archive ?
Fibre consists of non-starch polysaccharides, such as cellulose, dextrins, inulin, lignin, chitins, pectins, beta-glucans, waxes, and oligosaccharides.
4-[alpha]-glycoside linkages of amylose and amylopectin chains, decomposing starch into soluble dextrins and oligosaccharides.
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.
Sugar can be sucrose, lactose, glucose, syrup and dextrins.
Table 1: Types of Fiber Polysaccharides/Oligosaccharides Carbohydrate Fibers Lignans (non-starch) Cellulose Indigestible Waxes dextrins Hemicellulose Resistant Phytate maltodextrins Arabinoxylans Resistant potato Cutin dextrins Arabinogalactans Synthesized Saponins carbohydrates Polyfructoses Polydextrose Suberin Inulin Methyl cellulose Tannins Oligofructans Hydroxypropylmethyl cellulose Galacto-oligosaccharides Resistant starches Gums Mucilages Pectins Adapted from Lattimer and Haub 2010
Stay away from foods that contain high levels of saturated fat, cholesterol and hidden sources of sugar such as high fructose corn syrup, some dextrins, or evaporated cane juice.
These starch mashes, now liquefied by SEBstar HTL, produce large amounts of low molecular weight dextrins that then can be hydrolyzed into fermentable sugars.
Major development trends are based on improving existing grades of excipients; for example, pregelatinized starch has been developed to facilitate the granulation step during the tabletting process; dextrins have also been developed with better binding properties.
2) are exoacting enzymes that cleave non-reducing chain ends of amylase, amylopectin and glycosidic linkages in amylopectin and results in incomplete degradation of the molecule yielding maltose and [beta]- limit dextrins.
A similar conclusion is documented in other sources, such as a French Food Safety Agency report on prebiotics wherein only inulin and FOS are recognized as true prebiotics: several other substances, such as resistant dextrins, are only presented as candidates (AFSSA, 2005).
Products of this initial phase of intestinal starch assimilation are a mixture of maltose, maltotriose and various limit dextrins that occur as a result of [alpha]-1,6 branch points (Harmon, 1993).
In this research, researchers used two dextrins, one of high solubility and the other of medium solubility, to study their effects on battered, prefried fish nuggets.