| 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 supplements
출처: wordnet.princeton.edu/perl/webwn
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| dextrin |
Dextrins are a group of carbohydrates produced by the hydrolysis of starch. They have the same general formula as carbohydrates but are of shorter chain length. Industrial production is generally performed by acidic hydrolysis of potato starch. Dextrins are water soluble, white to slightly yellow solids which are optically active. Analytically, dextrins can be detected with iodine solution, giving a red coloration. Cyclical dextrins are known as cyclodextrins. ...
출처: en.wikipedia.org/wiki/Dextrin
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| dextrin |
A soluble, gummy carbohydrate formed by the decomposition of starch by heat, acids or enzymes.
출처: www.siebelinstitute.com/brewterms/D.html
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| dextrin |
A complex sugar molecule, left over from diastatic enzyme action on starch.
출처: www.howtobrew.com/glossary.html
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| dextrinase |
any enzyme that catalyzes the hydrolysis of dextrins.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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