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limit 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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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