Dextrin: Difference between revisions

Latest revision as of 14:19, 21 February 2025

Dextrin

Dextrin is 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. They are used in food processing, pharmaceuticals, and as adhesives.

Production[edit]

Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins.

Types of Dextrins[edit]

Dextrins can be classified into several types based on their production method and properties:

White dextrins: Produced by dry heating of starch, they are used as water-soluble glues and in food products.
Yellow dextrins: Also known as British gum, they are produced by heating starch in the presence of acid and are used in adhesives and coatings.
Maltodextrins: These are short chains of glucose molecules and are used as food additives.

Applications[edit]

Dextrins have a wide range of applications due to their adhesive properties and solubility:

In the food industry, dextrins are used as thickeners, stabilizers, and sweeteners.
In pharmaceuticals, they serve as excipients and binders in tablet formulations.
In the paper and textile industries, dextrins are used as adhesives and sizing agents.

Chemical Structure[edit]

Dextrins are composed of D-glucose units linked primarily by α-(1→4) glycosidic bonds. The structure can vary depending on the degree of polymerization and the presence of branching through α-(1→6) linkages.

Related Pages[edit]

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-'''Dextrin''' refers to a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. They are polymers of [[glucose]] and are intermediate products in the digestion of starch by enzymes such as [[amylase]] and [[glycoamylase]]. Dextrins are soluble in water, and their solubility and structure depend on the method of preparation. They are used in various industrial applications, including as adhesives, in the textile industry, as a crispness enhancer in food, and in the pharmaceutical industry as excipients in tablets.
+Dextrin
+[[File:Poly-(1-4)-alpha-D-Glucose.svg|thumb|right|Structure of poly-(1-4)-alpha-D-glucose, a component of dextrin.]]
+'''Dextrin''' is 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. They are used in food processing, pharmaceuticals, and as adhesives.
 ==Production==
-Dextrins are produced through the application of heat, acid, or enzymes on starch. The process, known as dextrinization, breaks down the starch into shorter chains of glucose molecules. The type of dextrin produced (e.g., white or yellow dextrin) depends on the conditions under which dextrinization occurs. For example, white dextrins are obtained by heating starch in the presence of acid, while yellow dextrins result from heating starch without acid.
+Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins.
+==Types of Dextrins==
+Dextrins can be classified into several types based on their production method and properties:
-==Types and Uses==
+* '''White dextrins''': Produced by dry heating of starch, they are used as water-soluble glues and in food products.
-There are several types of dextrin, including maltodextrin, cyclodextrin, and pyrodextrin, each with specific properties and uses.
+* '''Yellow dextrins''': Also known as British gum, they are produced by heating starch in the presence of acid and are used in adhesives and coatings.
+* '''Maltodextrins''': These are short chains of glucose molecules and are used as food additives.
-* '''Maltodextrin''' is a commonly used dextrin in the food industry, known for its ability to serve as a thickener, filler, or preservative in various food products.
+==Applications==
-* '''Cyclodextrin''' is notable for its ring-shaped structure, making it useful in pharmaceuticals for enhancing the solubility and stability of drugs.
+Dextrins have a wide range of applications due to their adhesive properties and solubility:
-* '''Pyrodextrin''' is used in adhesives and as a binder due to its ability to form a strong bond when mixed with other substances.
-==Health and Nutrition==
+* In the food industry, dextrins are used as thickeners, stabilizers, and sweeteners.
-In the context of nutrition, dextrins are considered a source of dietary fiber, particularly resistant dextrin, which is not digested in the small intestine but is fermented in the colon, promoting gut health. However, the impact of dextrins on health can vary depending on the type and amount consumed. For instance, excessive intake of certain dextrins may lead to digestive discomfort in some individuals.
+* In pharmaceuticals, they serve as excipients and binders in tablet formulations.
+* In the paper and textile industries, dextrins are used as adhesives and sizing agents.
-==Regulation and Safety==
+==Chemical Structure==
-The use of dextrins in food and pharmaceutical products is regulated by various health authorities worldwide, including the [[Food and Drug Administration]] (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. These organizations assess the safety of dextrins and provide guidelines on their acceptable levels in different products.
+[[File:Dextrin_skeletal.svg|thumb|left|Skeletal structure of dextrin.]]
+Dextrins are composed of D-glucose units linked primarily by α-(1→4) glycosidic bonds. The structure can vary depending on the degree of polymerization and the presence of branching through α-(1→6) linkages.
-==Research and Development==
+==Related Pages==
-Ongoing research into dextrins focuses on expanding their applications and improving their functionality. This includes developing new methods of production, exploring their potential as prebiotics, and investigating their use in novel drug delivery systems.
+* [[Starch]]
+* [[Glycogen]]
+* [[Carbohydrate]]
+* [[Maltodextrin]]
 [[Category:Carbohydrates]]
 [[Category:Food additives]]
-[[Category:Pharmaceutical excipients]]
+[[Category:Polysaccharides]]
-{{Chemistry-stub}}
-{{Nutrition-stub}}
-<gallery>
-File:Dextrin Poly-(1-4)-alpha-D-Glucose.svg|Dextrin Poly-(1-4)-alpha-D-Glucose
-File:Dextrin_skeletal.svg|Dextrin skeletal structure
-</gallery>