| 释义 |
dextrin
dex·trin D0187300 (dĕk′strĭn) also dex·trine (dĕk′strĭn, -strēn′)n. Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.dextrin (ˈdɛkstrɪn) or dextrinen (Elements & Compounds) any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums[C19: from French dextrine; see dextro-, -in]dex•trin (ˈdɛk strɪn) also dex•trine (-strɪn, -strin)
n. a soluble gummy substance, formed from starch by the action of heat, acids, or ferments, having dextrorotatory properties: used chiefly as a thickening agent, as a mucilage, and as a substitute for gum arabic and other natural substances. [1825–35; < French dextrine. See dexter, -in1] Thesaurus| Noun | 1. | dextrin - any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplementspolyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules |
Translationsdextrin
dextrin, any one of a number of carbohydratescarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
..... Click the link for more information. having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysishydrolysis
, chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water.
..... Click the link for more information. of starch by heat, by acids, and by enzymes. Their nature and their chemical behavior depend to a great extent on the kind of starch from which they are derived. For example, some react with iodine to give a reddish-brown color, others a blue, and still others yield no color at all. For commerical use dextrin is prepared by heating dry starch or starch treated with acids to produce a colorless or yellowish, tasteless, odorless powder which, when mixed with water, forms a strongly adhesive paste. It is used widely in adhesives, e.g., for postage stamps, envelopes, and wallpapers, and for sizing paper and textiles.dextrin[′dek·strən] (biochemistry) A polymer ofD-glucose which is intermediate in complexity between starch and maltose. dextrin, amylin, starch gumA starch-like compound having strong adhesive properties; an amorphous, odorless, sweetish-tasting, white, water-soluble gum; used as a wallpaper adhesive.dextrin, dextrine any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums dextrin
dextrin [dek´strin] any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.dex·trin (deks'trin), A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence not suitable as plasma expanders; dextrin (usually white dextrin) is used in pharmaceutical preparations. Synonym(s): starch gumdextrin (dĕk′strĭn) also dextrine (dĕk′strĭn, -strēn′)n. Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.dex·trin (deks'trin) A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence not suitable as plasma expanders; used in pharmaceutical preparations.
Synonym(s): starch gum.  Fig. 130 Dextrin . The hydrolysis of insoluble starch to soluble glucose. dextrin a polysaccharide carbohydrate that may form an intermediate step in the hydrolysis of insoluble starch to soluble glucose, ready for CELL RESPIRATION, TRANSLOCATION or further synthesis.dextrin
Related to dextrin: MaltodextrinWords related to dextrinnoun any of various polysaccharides obtained by hydrolysis of starchRelated Words |