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dextrin |
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dextrin /dex·trin/ (dek´strin) 1. any one, or the mixture, of the water-soluble, intermediate polysaccharides formed during the hydrolysis of starch to sugar. 2. a preparation of such formed by boiling starch and used in pharmacy. limit dextrin any of the small polymers remaining after exhaustive digestion of glycogen or starch by enzymes that catalyze the removal of terminal sugar residues but that cannot cleave the linkages at branch points.
dextrin any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch. limit dextrin a by-product of glycogenolysis. |
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? Mentioned in | ? References in periodicals archive | |
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Major dextrin-producing companies in the United States say that they use corn, but imported dextrin could be made from wheat. Wood and "staff" (a mix of gypsum, alumina, glycerin, and dextrin made stiff with fibers from burlap to create a plaster-like substitute for stone) were used even in the construction of hotels and "towers. The new product, which contains resistant dextrin, helps moderate sugar absorption after meal and inhibits a sharp rise in the blood sugar level. |
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dextrin