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.
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amylodextrin(am″ĭ-lō-deks′trĭn) [ amylo- + dextrin]
A soluble substance produced during the hydrolysis of starch into sugar.
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