Dextrin

Dextrin

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Structure of poly-(1-4)-alpha-D-glucose, a component of dextrin.

Dextrin is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. They are used in food processing, pharmaceuticals, and as adhesives.

Production

Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins.

Types of Dextrins

Dextrins can be classified into several types based on their production method and properties:

• White dextrins: Produced by dry heating of starch, they are used as water-soluble glues and in food products.
• Yellow dextrins: Also known as British gum, they are produced by heating starch in the presence of acid and are used in adhesives and coatings.
• Maltodextrins: These are short chains of glucose molecules and are used as food additives.

Applications

Dextrins have a wide range of applications due to their adhesive properties and solubility:

• In the food industry, dextrins are used as thickeners, stabilizers, and sweeteners.
• In pharmaceuticals, they serve as excipients and binders in tablet formulations.
• In the paper and textile industries, dextrins are used as adhesives and sizing agents.

Chemical Structure

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Skeletal structure of dextrin.

Dextrins are composed of D-glucose units linked primarily by α-(1→4) glycosidic bonds. The structure can vary depending on the degree of polymerization and the presence of branching through α-(1→6) linkages.

Related Pages

• Starch
• Glycogen
• Carbohydrate
• Maltodextrin