Dextrin
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Not to be confused with Dextran.
Dextrin
Identifiers
CAS Number 9004-53-9
ChemSpider none
ECHA InfoCard 100.029.693
E number E1400 (additional chemicals)
KEGG C00721
PubChem CID 62698
UNII 2NX48Z0A9G
Properties
Chemical formula (C6H10O5)n
Molar mass variable
Appearance white or yellow powder
Except where otherwise noted, data are given for materials in their standard state (at
25 °C [77 °F], 100 kPa).
verify (what is ?)
Infobox references
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
[1] [2]
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, or by applying dry heat under acidic conditions
[3]
(pyrolysis or roasting). 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. The 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.
[4]
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
Contents
[hide]
1Uses
2Other types
3See also
4References
5External links
Uses[edit]
Yellow dextrins are used as water-soluble glues in remoistable envelope adhesives and paper
[5]
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:
a crispness enhancer for food processing, in food batters, coatings, and glazes, (INS
number 1400)
a textile finishing and coating agent to increase weight and stiffness of textile fabrics
a thickening and binding agent in pharmaceuticals and paper coatings
a pyrotechnic binder and fuel; this is added to fireworks and sparklers, allowing them to
solidify as pellets or "stars"
a stabilizing agent for certain explosive metal azides, particularly Lead(II) azide
Owing to the rebranching, dextrins are less digestible; indigestible dextrins are developed as soluble
stand-alone fiber supplements and for adding to processed food products. [6]
Other types[edit]
Maltodextrin
Main article: maltodextrin
Maltodextrin is a short-chain starch sugar used as a food additive. It is produced also by enzymatic
hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopicspray-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. [7]
See also[edit]
Brewing
Cellodextrin, breakdown of cellulose
Dextrose equivalent
Icodextrin
Modified starch
Starch gelatinization
