Dextrin: Difference between revisions

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'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]]<ref>An Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127</ref> and [[glycogen]].<ref>Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66</ref> Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].
'''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]].


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<ref>Michael Lewis, Tom W. Young (2002), "Brewing", Kluwer Academic, {{ISBN|0-306-47274-0}}.</ref> or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]].<ref>[https://www.researchgate.net/publication/255731408_Edme-Jean-Baptiste_Bouillon-Lagrange    Edme-Jean-Baptiste Bouillon-Lagrange, Revista CENIC Ciencias Biológicas, Vol. 44, No. 1, mayo-agosto, 2013]</ref> 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.<ref>Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams (2006), "Food polysaccharides and their applications 2nd edition", p 92-99, CRC Press, Taylor & Francis Group, {{ISBN|0-8247-5922-2}}</ref> See also [[Maillard reaction]].
<!--T:2-->
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]].


<!--T:3-->
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).
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).


<!--T:4-->
White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.
White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.


<!--T:5-->
[[File:Dextrin skeletal.svg|thumb|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]
[[File:Dextrin skeletal.svg|thumb|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]


==Uses==
==Uses== <!--T:6-->
Yellow dextrins are used as water-soluble [[glue]]s<ref>Jack Augustus Radley (1976). "Industrial uses of starch and its derivatives", Applied Science Publishers Ltd, {{ISBN|0-85334-691-7}}.</ref> 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.
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.


<!--T:7-->
White dextrins are used as:  
White dextrins are used as:  
* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)|glazes]], ([[International Numbering System for Food Additives|INS number]] 1400)  
* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)|glazes]], ([[International Numbering System for Food Additives|INS number]] 1400)  
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* a stabilizing agent for certain explosive metal [[Azide | azides]], particularly [[Lead(II) azide]]
* a stabilizing agent for certain explosive metal [[Azide | azides]], particularly [[Lead(II) azide]]


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.<ref>{{cite web|url=http://www.webmd.com/diet/fiber-health-benefits-11/compare-dietary-fibers|title=Types of Fiber and Their Health Benefits (on WebMD)}}</ref>
<!--T:8-->
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.


== Other types==
== Other types== <!--T:9-->
* Maltodextrin
* Maltodextrin
{{Main|Maltodextrin}}
{{Main|Maltodextrin}}
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.
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.


<!--T:10-->
* Cyclodextrin
* Cyclodextrin
{{Main|Cyclodextrin}}
{{Main|Cyclodextrin}}
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.
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.


<!--T:11-->
* 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.
* 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.
*(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.
*(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.
*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
* 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.<ref>T. Hiroki, K. Iwao, T. Noboru, S. Yuji, Y. Mikio, Journal: Seibutsu Kogakkaishi, Vol:84; No:2; Page: 61-66 (2006), Industrial Production of Branching Enzyme and Its Application to Production of Highly Branched Cyclic Dextrin (Cluster Dextrin)[http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php] {{Webarchive|url=https://web.archive.org/web/20120229033437/http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php|date=2012-02-29}}</ref>
* 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.


== See also ==
== See also == <!--T:12-->
* {{annotated link|Brewing}}
* {{annotated link|Brewing}}
* {{annotated link|Cellodextrin}}
* {{annotated link|Cellodextrin}}
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* {{annotated link|Starch gelatinization}}
* {{annotated link|Starch gelatinization}}


==References==
==External links== <!--T:13-->
{{reflist | 30em}}
 
==External links==
{{wiktionary}}
{{wiktionary}}
* {{cite EB9 |wstitle= Dextrin |volume= VII |page=146 |short=1}}
* {{cite EB9 |wstitle= Dextrin |volume= VII |page=146 |short=1}}
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*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]
*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]


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{{Carbohydrates}}
{{Carbohydrates}}


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{{Authority control}}
{{Authority control}}


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{{二次利用}}
{{二次利用}}
[[Category:Edible thickening agents]]
[[Category:Edible thickening agents]]
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[[Category:Pyrotechnic chemicals]]
[[Category:Pyrotechnic chemicals]]
[[Category:Starch]]
[[Category:Starch]]
[[Category:Dietary fiber]]
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Latest revision as of 09:32, 23 November 2023

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Dietary supplement > Dietary fiber > Dextrin
Not to be confused with Dextran.
Dextrin
Identifiers
ChemSpider
  • none
KEGG
UNII
Properties
(C6H10O5)n
Molar mass variable
Appearance white or yellow powder

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.

Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during 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.

Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).

White and yellow dextrins from starch roasted with little or no acid are called British gum.

A dextrin with α-(1→4) and α-(1→6) glycosidic bonds

Uses

Yellow dextrins are used as water-soluble glues 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 printing thickener for batik resist dyeing, and as binders in gouache paint and also in the leather industry.

White dextrins are used as:

Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone fiber supplements and for adding to processed food products.

Other types

  • Maltodextrin
Main article: Maltodextrin

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.

  • Cyclodextrin
Main article: Cyclodextrin

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.

  • Amylodextrin is a linear dextrin or short chained amylose (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.
  • (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.
  • (Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
  • 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.

See also

External links

Look up dextrin in Wiktionary, the free dictionary.
  • "Dextrin" . Encyclopædia Britannica. VII (9th ed.). 1878. p. 146.
  • Dextrins at the U.S. National Library of Medicine Medical Subject Headings (MeSH)
  • EAFUS
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