dextrin

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dextrin

dextrin any one of a number of carbohydrates 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 hydrolysis 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.

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"dextrin." The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. 17 Dec. 2009 <http://www.encyclopedia.com>.

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dextrin

A Dictionary of Biology | 2004 | Â© A Dictionary of Biology 2004, originally published by Oxford University Press 2004. (Hide copyright information) Copyright

dextrin An intermediate polysaccharide compound resulting from the hydrolysis of starch to maltose by amylase enzymes.

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dextrin

A Dictionary of Nursing | 2008 | Â© A Dictionary of Nursing 2008, originally published by Oxford University Press 2008. (Hide copyright information) Copyright

dextrin (deks-trin) n. a carbohydrate formed as an intermediate product in the digestion of starch by the enzyme amylase. Dextrin is used in the preparation of pharmaceutical products and surgical dressings.

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	Gluten-free cuisine. Magazine article from: Vegetarian Journal; 7/1/2006

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