dextrin /dex·trin/ (dek´strin)
dextrin,
dextrin [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.
dex·trin (d k str n) or dex·trine (dkstrn, -str n )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,
a glucose polymer formed by the hydrolysis of starch. It is a tasteless, colorless, gummy substance, soluble in water. Dextrin is an intermediate during the conversion of starch into monosaccharides, such as glucose. It is used in a number of pharmaceutic products.
dextrin [dek´strin]
any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.
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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