Dextrins [noun]

Iodine commonly turns commercial dextrin blue, but does not affect the colour of pure dextrin.

In undressed Mysore coffee Commaille found 2.6 percent of glucose and no dextrin.

Intense heat changes the content of the starch granules on the surface of the slice of bread to dextrin.

With intense dry heat, as in toasting, the granule expands and opens, and the contents change to dextrin.

This cellulose is closely allied in composition to starch, dextrin, and a form of sugar called glucose.

Upon hydrolysis starch gives first a mixture of dextrin and maltose, then glucose alone as an end-product.

Dextrin, as has already been stated, is an intermediate product of the hydrolysis of starch by acid or enzymes.

The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.

In other forms a substance (probably glycogen or amylo-dextrin) which turns brown with iodine has been observed.

It is composed chiefly of achroo-dextrin, mixed with varying quantities of erythro-dextrin and glucose.