Explore: Dextrins

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose

Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity. The digestible maltodextrins

consisting of natural pigment, water, a binding agent (usually gum arabic or dextrin), and sometimes additional inert material. Gouache is designed to be opaque

Hehre EJ, Hamilton DM (1953). "The biological synthesis of dextran from dextrins". J. Biol. Chem. 192: 161–174. doi:10.1016/S0021-9258(18)55917-2. PMID 14917661

breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow

reaction with the most important being the synthesis of non-reducing cyclic dextrins known as cyclodextrins starting from starch, amylose, and other polysaccharides

pure, rice dextrins. A similar product to the rice-dextrin (modified starch) produced by this step is often sold under the name of malto-dextrin, but this

names Cyclohexaamylose Cyclohexadextrin Cyclomaltohexose α-Cycloamylose α-Dextrin Identifiers CAS Number 10016-20-3 (hydrate) Y 3D model (JSmol) Interactive

hydrolysis of (1->6)-alpha-D-glucosidic linkages in alpha- and beta-limits dextrins of amylopectin and glycogen, in amylopectin and pullulan. Sucrase-isomaltase

fermentation. Amyloglucosidase converts the dextrins into fermentable sugar. This process eliminates the dextrins and reduces the carbohydrates found in 12