Dextrin: Difference between revisions
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From [http://wikipedia.org Wikipedia]: | From [http://wikipedia.org 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. | 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 [[Enzyme|enzymes]] like [[Amylase|amylases]], as during digestion in the human body and during [[Malting|malting]] and [[Mashing|mashing]]. | Dextrins can be produced from starch using [[Enzyme|enzymes]] like [[Amylase|amylases]], as during digestion in the human body and during [[Malting|malting]] and [[Mashing|mashing]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 00:07, 25 August 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.