Dextrina: Diferenzas entre revisións

{{entradución}}

[[Ficheiro:Poly-(1-4)-alpha-D-Glucose.svg|thumb|right|300 px|As dextrinas son polímeros de glicosa.]]

 

'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]]<ref>An Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127</ref> or [[glycogen]].<ref>Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66</ref> Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].

White and yellow dextrins from [[starch]] roasted with little or no acid is called '''British gum'''.

 

 

==Aplicacións==