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dextrin
Sign in to saveAlso known as dextrins, dextrine
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
In the Vinony graph
Vinony's link graph records 209 inbound references to dextrin, and connects out to hexose, enzyme and glycosidic bond.
It sits within the topics Chemicals that do not have a ChemSpider ID assigned, ECHA InfoCard ID from Wikidata and Edible thickening agents.
Vinony links it to 46 Wikipedia language editions.
Research
21,074 papers- Dextrin utilization in Streptococcus pyogenes pathogenesis and growth.Journal of oral biosciences · 2025
- Nutraceutical Concepts and Dextrin-Based Delivery Systems.International journal of molecular sciences · 2022
- Treating glioblastoma with dextrin-based polymers.Expert opinion on drug delivery · 2025
- Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods.Critical reviews in food science and nutrition · 2025
- Nutriose, a Dextrin-based Natural Polysaccharide Polymer with Beneficial Activities as a Candidate for Future Drug Delivery: A Review.Combinatorial chemistry & high throughput screening · 2025
via PubMed
Wikidata facts
via Wikidata · CC0
~4 min read
Encyclopedic overview
5 sectionsContents
- Uses
- Other types
- See also
- References
- External links
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing in beer brewing or by applying dry heat under acidic conditions (pyrolysis or roasting). This procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange. 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. See also Maillard reaction.
Excerpted from Wikipedia’s “dextrin” article, available under the CC BY-SA 4.0 licence.