dextrin

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Related to Dextrines: maltodextrins, Dextrans

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

(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.

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.