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{{Pathnav|Dietary supplement|Dietary fiber|frame=1}}<br />
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{{distinguish|Dextran}}<br />
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|Section2={{Chembox Properties<br />
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| Appearance = white or yellow powder<br />
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'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]] and [[glycogen]]. Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].<br />
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Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting|malting]] and [[mashing]] in beer brewing or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]]. The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also [[Maillard reaction]].<br />
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Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).<br />
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White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.<br />
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[[File:Dextrin skeletal.svg|thumb|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]<br />
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==Uses==<br />
Yellow dextrins are used as water-soluble [[glue]]s in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.<br />
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White dextrins are used as: <br />
* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)|glazes]], ([[International Numbering System for Food Additives|INS number]] 1400) <br />
* a [[textile finishing]] and coating agent to increase weight and stiffness of textile fabrics<br />
* a thickening and binding agent in [[pharmaceutical]]s and [[coated paper|paper coatings]]<br />
* a [[pyrotechnic composition|pyrotechnic binder and fuel]]; this is added to [[fireworks]] and [[sparkler]]s, allowing them to solidify as pellets or "stars"<br />
* a stabilizing agent for certain explosive metal [[Azide | azides]], particularly [[Lead(II) azide]]<br />
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Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.<br />
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== Other types==<br />
* Maltodextrin<br />
{{Main|Maltodextrin}}<br />
Maltodextrin is a short-chain [[starch]] sugar used as a [[food additive]]. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-[[white]] [[hygroscopic]] spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as [[glucose]], and might either be moderately [[sweet]] or have hardly any flavor at all.<br />
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* Cyclodextrin<br />
{{Main|Cyclodextrin}}<br />
The cyclical dextrins are known as cyclodextrins. They are formed by [[enzymatic]] degradation of starch by certain [[bacteria]], for example, ''[[Paenibacillus macerans]]'' (''Bacillus macerans''). Cyclodextrins have toroidal structures formed by 6-8 [[glucose]] residues.<br />
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* Amylodextrin is a linear dextrin or short chained [[amylose]] ([[degree of polymerization|DP]] 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.<br />
*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.<br />
*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.<br />
* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.<br />
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== See also ==<br />
* {{annotated link|Brewing}}<br />
* {{annotated link|Cellodextrin}}<br />
* {{annotated link|Dextrose equivalent}}<br />
* {{annotated link|Icodextrin}}<br />
* {{annotated link|Modified starch}}<br />
* {{annotated link|Starch gelatinization}}<br />
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==External links==<br />
{{wiktionary}}<br />
* {{cite EB9 |wstitle= Dextrin |volume= VII |page=146 |short=1}}<br />
*{{MeshName|Dextrins}}<br />
*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]<br />
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{{Carbohydrates}}<br />
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{{Authority control}}<br />
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{{二次利用}}<br />
[[Category:Edible thickening agents]]<br />
[[Category:Food additives]]<br />
[[Category:Polysaccharides]]<br />
[[Category:Pyrotechnic chemicals]]<br />
[[Category:Starch]]</div>FuzzyBot