dextrin

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dextrin

 [dek´strin]
any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.

dex·trin

(deks'trin),
A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence not suitable as plasma expanders; dextrin (usually white dextrin) is used in pharmaceutical preparations.
Synonym(s): starch gum

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

(dĕk′strĭn) also

dextrine

(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

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.

dex·trin

(deks'trin)
A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence not suitable as plasma expanders; used in pharmaceutical preparations.
Synonym(s): starch gum.
Dextrinclick for a larger image
Fig. 130 Dextrin . The hydrolysis of insoluble starch to soluble glucose.

dextrin

a polysaccharide carbohydrate that may form an intermediate step in the hydrolysis of insoluble starch to soluble glucose, ready for CELL RESPIRATION, TRANSLOCATION or further synthesis.

dextrin

any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.

limit dextrin
a by-product of glycogenolysis.