Wikipedia:WikiProject Chemicals/Chembox validation/VerifiedDataSandbox and Dextrin: Difference between pages

{{distinguish|Dextran}}

| verifiedrevid = 477166401

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| CASNo = 9004-53-9

| PubChem = 62698

| ChemSpiderID = none}}

|Section2={{Chembox Properties

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| AutoignitionPt = }}

'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]]<ref>An Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127</ref> and [[glycogen]].<ref>Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66</ref> Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].

Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting|malting]] and [[mashing]] in beer brewing<ref>Michael Lewis, Tom W. Young (2002), "Brewing", Kluwer Academic, {{ISBN|0-306-47274-0}}.</ref> or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]].<ref>[https://www.researchgate.net/publication/255731408_Edme-Jean-Baptiste_Bouillon-Lagrange Edme-Jean-Baptiste Bouillon-Lagrange, Revista CENIC Ciencias Biológicas, Vol. 44, No. 1, mayo-agosto, 2013]</ref> 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'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.<ref>Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams (2006), "Food polysaccharides and their applications 2nd edition", p 92-99, CRC Press, Taylor & Francis Group, {{ISBN|0-8247-5922-2}}</ref> See also [[Maillard reaction]].

Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test|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'''.

[[File:Dextrin skeletal.svg|thumb|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]

==Uses==

Yellow dextrins are used as water-soluble [[glue]]s<ref>Jack Augustus Radley (1976). "Industrial uses of starch and its derivatives", Applied Science Publishers Ltd, {{ISBN|0-85334-691-7}}.</ref> in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing|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 [[glaze (cooking technique)|glazes]], ([[International Numbering System for Food Additives|INS number]] 1400)

* a [[textile finishing]] and coating agent to increase weight and stiffness of textile fabrics

* a thickening and binding agent in [[pharmaceutical]]s and [[coated paper|paper coatings]]

* a [[pyrotechnic composition|pyrotechnic binder and fuel]]; this is added to [[fireworks]] and [[sparkler]]s, allowing them to solidify as pellets or "stars"

* a stabilizing agent for certain explosive metal [[Azide | azides]], particularly [[Lead(II) azide]]

Owing to their rebranching, dextrins are less digestible than other carbohydrates. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.<ref>{{cite web|url=http://www.webmd.com/diet/fiber-health-benefits-11/compare-dietary-fibers|title=Types of Fiber and Their Health Benefits (on WebMD)}}</ref>

== Other types==

* Maltodextrin

{{Main|Maltodextrin}}

Maltodextrin is a short-chain [[starch]] sugar used as a [[food additive]]. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-[[white]] [[hygroscopic]] spray-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|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]] ([[degree of polymerization|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.<ref>T. Hiroki, K. Iwao, T. Noboru, S. Yuji, Y. Mikio, Journal: Seibutsu Kogakkaishi, Vol:84; No:2; Page: 61-66 (2006), Industrial Production of Branching Enzyme and Its Application to Production of Highly Branched Cyclic Dextrin (Cluster Dextrin)[http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php] {{Webarchive|url=https://web.archive.org/web/20120229033437/http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php|date=2012-02-29}}</ref>

== See also ==

* {{annotated link|Brewing}}

* {{annotated link|Cellodextrin}}

* {{annotated link|Dextrose equivalent}}

* {{annotated link|Icodextrin}}

* {{annotated link|Modified starch}}

* {{annotated link|Starch gelatinization}}

==References==

{{reflist | 30em}}

==External links==

{{wiktionary}}

* {{cite EB9 |wstitle= Dextrin |volume= VII |page=146 |short=1}}

*{{MeshName|Dextrins}}

*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]

{{Carbohydrates}}

{{Authority control}}

[[Category:Edible thickening agents]]

[[Category:Food additives]]

[[Category:Polysaccharides]]

[[Category:Pyrotechnic chemicals]]

[[Category:Starch]]