Dextrins

{
  "id": "MLC-T-CHM-003116",
  "term": "Dextrins",
  "field": "Chemistry",
  "definition": "Poly-alpha-D-glucosides of intermediate chain length obtained by partial hydrolysis of starch with amylases, acids, or heat. Their glucose units are joined mainly by alpha-1,4 linkages, with alpha-1,6 branch points from the amylopectin component. Dextrins are mixtures that are more soluble than starch and give a red-brown or no color with iodine, unlike the blue of starch, and the cyclic cyclodextrins are made by a different enzyme and are not usually counted among them.",
  "subject": "Organic and Biomolecular Chemistry",
  "see_also": [
    "chain length",
    "cyclodextrins",
    "dextrans",
    "enzymes"
  ],
  "references": [
    "PAC, 1995, 67, 1307. 'Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)' on page 1331 (https://doi.org/10.1351/pac199567081307)"
  ],
  "url": "https://mlchart.com/terminology/chemistry/dextrins/"
}