Noun:

ডেক্ষত্রীন,

dextrins's Usage Examples:

brown rice with enzyme isolates to produce a solution full of solubilised dextrins (derived from the breakdown of starch) and heat coagulated protein-hemicellulose-lipid.

This creates dextrins (glucose and short glucose chains).

The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.

polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose.

three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches.

hydrolysis of (1->6)-alpha-D-glucosidic linkages in alpha- and beta-limits dextrins of amylopectin and glycogen, in amylopectin and pullulan.

(1->6)-alpha-D-glucosidic branch linkages in glycogen, amylopectin and their beta-limit dextrins This enzyme also readily hydrolyses amylopectin.

reaction with the most important being the synthesis of non-reducing cyclic dextrins known as cyclodextrins starting from starch, amylose, and other polysaccharides.

breaks down to form dextrins, also called "pyrodextrins" in this context.

(Pyro)dextrins are mainly yellow.

starting material for production of starch derivatives, hydrolysates, dextrins.

or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides.

The longer glucose chains, sometimes called dextrins or maltodextrins, along with the remaining branched chains give body and.

for selected materials Carbohydrate Dextrose Equivalent (DE) Starch ~0% Dextrins 1–13% Maltodextrins 3–20% Glucose syrups ≥20% Dextrose (glucose) 100%.

"Novel Cyclic dextrins, Cycloisomaltooligosaccharides, from Bacillus sp.

"The biological synthesis of dextran from dextrins".

The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose.

The problem stems from the production of dextrins and polysaccharides by certain lactic acid bacteria, particularly of the.

will use other sources of carbohydrates, such as sucrose and glucose, dextrins, and natural and modified starches.