Dextrin: Difference between revisions
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From [ | [[file:Dextrin_skeletal.svg|thumb|200px|right|Dextrin]] | ||
From [https://en.wikipedia.org/wiki/Dextrin Wikipedia]: | |||
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of [[starch]] or glycogen. Dextrins are mixtures of polymers of D-[[glucose]] units linked by α-(1→4) or α-(1→6) glycosidic bonds. The chemical formula for dextrin is (C<sub>6</sub>H<sub>10</sub>O<sub>5</sub>)<sub>n</sub> | Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of [[starch]] or glycogen. Dextrins are mixtures of polymers of D-[[glucose]] units linked by α-(1→4) or α-(1→6) glycosidic bonds. The chemical formula for dextrin is (C<sub>6</sub>H<sub>10</sub>O<sub>5</sub>)<sub>n</sub> | ||
Dextrins can be produced from starch using [[ | Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[malting]] and [[mashing]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 00:37, 7 October 2017
From Wikipedia:
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. The chemical formula for dextrin is (C6H10O5)n
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing.