| 释义 |
dex·trin
\ˈdekstrə̇n\ noun
also dex·trine \-ˌstrēn, -_strə̇n\
(-s)
Etymology: French dextrine, from dextr- + -ine -in, -ine
: any of various water-soluble dextrorotatory gummy polysaccharides obtained from starch by the action of heat, acids, or enzymes as a yellow or white powder or granules, capable of yielding maltose or glucose by further hydrolysis, and used as adhesives, as sizes for paper and textiles, as gum substitutes, and in making syrups and beer — called also British gum |