File:Poly-(1-4)-alpha-D-Glucose.svg · Wikimedia Commons · See Wikimedia Commons
Also 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.
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
Article · 中文
糊精（dextrin、pyrodextrin）是淀粉的不完全水解产物，有固定的分子通式，但是碳链长短不一定相同。 * 糊精一般为黄色或白色无定形粉末。稍溶于冷水，较易溶于热水，不溶于乙醇和乙醚。 * 糊精可用作黏合剂和药物的賦形劑。 * 糊精遇碘产生红色反应。 一般工業上是由馬鈴薯澱粉的酸水解製得。糊精在肠道内有利于嗜酸杆菌生长，能减少肠道内细菌的腐化作用。
Abstract from DBpedia / Wikipedia · CC BY-SA