Dextrin from starch

A. Villiers, Fermentation of starch by the but5ric ferment, Compt. Rend., 1891, 112, 536-538 F. Schardinger, Formation of crystaUine non-reducing polysaccharides from starch by microbic action. Cent. Bakt. Parasitenk. [II], 1909,22, 98-103 F. Schardinger, The formation of crystal-lin polysaccharides (dextrins) from starch paste by microorganisims, Cent. Bakt. Parasitenk. [II], 1911, 29, 188-197. 

Enzymes of A. macerans form cyclic six-, seven- and eight-membered dextrins from starch substances (p. 681). 

Macerans amylase produces other cyclic dextrins from starch in low yields (11). These dextrins have been isolated and preliminary structural data have been obtained. These data indicate that the dextrins are composed of 9 to 12 glucose units some of which form a cyclic ring and have oligosaccharide side Chains linked by a-D-(l,6) bonds to the residues of the core. However, the complete structures of the new dextrins have not yet been determined. 

Macerans amylase not only produces cyclic dextrins from starch by the cyclizing reaction but also produces linear oligosaccharides from the dextrins and appropriate co-substrates. Figure 4, top... 

The reacting mixtures of malted barley alpha amylase and starch exhibit alpha mutarotation.23,72 Myrback82 has presented evidence to show that this mutarotation is exhibited by the dextrins as well as by the sugars formed from starch by this enzyme. 

This enzyme [EC 3.2.1.10] (also referred to as oUgo-1,6-glucosidase, sucrase-isomaltase, and limit dextrinase) catalyzes the hydrolysis of l,6-o -D-glucosidic linkages in isomaltose and dextrin products generated from starch and glycogen via a-amylase. See also Sucrase... 

Yusuph, M., Tester, R. F., Ansell, R., Snape, C. E. (2003). Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem., 82,283-289. Zhu, Q., Bertoft, E. (1996). Composition and structural analysis of alpha-dextrins from potato amylopectin. Carbohydr. Res., 288, 155-174. 

Sephadex G-75 water fractionation of dextrins from hydrolysis of starch 114... 

Oligo-( 1— 6)-D-glucosidase isomaltase, dextrin 6-a-D-glucanohydrolase hydrolysis of (1— -6)-a-D-glucosyl links in isomaltose, panose, and gluco-oligosaccharides produced from starch by alpha amylase... 

We subject envelope and stamp adhesives to stringent safety requirements. Since we re likely to swallow traces of the stuff, we have to regulate it as a food. Gum arable from the acacia tree, dextrin from corn starch, and the water soluble resin polyvinyl alcohol are the adhesives we use most often. We also... 

Methacrylic esters of poly hydroxy compounds, like glucose (SO, 51, 136), maltose (136), dextrin (136), starch (136), sorbitol (47, 50, 51) and mannitol (47) derivatives, have also been polymerized however the polymers obtained are mostly insoluble and have not been investigated from the point of view of the relationships between optical activity and structure. 

Amylase facilitates the removal of starch-containing stains such as those from pasta, potato, gravy, chocolate, and baby food. Dried-up starch is difficult to remove from medium- to low temperatures. Amylase adheres to the surface of laundry, acting as an adhesive for other stain components. Starch acts as a kind of glue which binds particulate soil to the surface. Amylase hydrolyzes the starch into dextrins and oligosaccharides the latter are readily dissolved in the washing liquor and thus successively diminish the stain. Likewise, dried-on food, in particular stains and films from starch-containing foods, may be difficult to remove in a dishwasher. 

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