Product Code Database
Dextrins are a group of low-molecular-weight produced by the hydrolysis of starchAn Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127 and glycogen.Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66 Dextrins are mixtures of of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrins can be produced from starch using like , as during digestion in the human body and during malting and mashing in beer brewingMichael Lewis, Tom W. Young (2002), "Brewing", Kluwer Academic, . or by applying dry heat under acidic conditions (pyrolysis or roasting). This procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange. Edme-Jean-Baptiste Bouillon-Lagrange, Revista CENIC Ciencias Biológicas, Vol. 44, No. 1, mayo-agosto, 2013 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.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, See also Maillard reaction.
Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding Optical rotation solutions of low viscosity. Most of them can be detected with iodine test, 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.
White dextrins are used as:
Owing to their rebranching, dextrins are less digestible than other carbohydrates. Indigestible dextrins have been developed as soluble stand-alone and for adding to processed food products.
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.
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.
|
|
