amylodextrin

am·y·lo·dex·trin

(am'i-lō-deks'trin),
End product of hydrolysis of amylopectin by β-amylase; further hydrolysis requires amylo-1,6-glucosidase, which attacks the branch points. Identified by its color reaction with iodine (amylodextrin turns blue). Compare: achroodextrin, erythrodextrin.

amylodextrin

(am″ĭ-lō-deks′trĭn) [ amylo- + dextrin]
A soluble substance produced during the hydrolysis of starch into sugar.
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References in periodicals archive ?
Dextrin Market Segmentation: Dextrin market is segmented on the basis of type as maltodextrin, cyclodextrin, amylodextrin, limit dextrin, highly branched cyclic dextrin etc.
first applied TEMPO-mediated oxidation to water-soluble polysaccharides such as starch, amylodextrin, and pullulan for regioselective conversion of C6 primary hydroxyls to carboxylate groups.
A combination of the carbohydrate, amylodextrin, and beta glucan, the main fiber in oats and barley, Oatrim has been licensed by the USDA to two manufacturers, Quaker and ConAgra.
It contains the carbohydrate amylodextrin, along with beta glucan, the principal fiber in oats and barley.
The combination of beta glucan--a soluble fiber credited with the cholesterol-lowering property of oats--and amylodextrin makes Oatrim absorb water like a sponge and turn into a gel.