Dextrins classification

The above-mentioned substance was called diastase (Greek separation ) because of its ability to separate soluble dextrin from insoluble envelopes of starch grains. Diastase became a generally applied term for these enzyme mixtures until 1898, when Duclaux suggested the use of -ase in the name of an enzyme this classification procedure still holds today. 

The product classification covering white dextrins includes a large number of products and a broad range of properties. It is generally marked by extremes of conversion from those that are only lightly converted to those that approach the very highly converted character of the canary dextrins. 

On the other hand, Acton accepted the definition that British gums are products of heating of starch either alone or with a basic catalyst. Additionally, many technicians understand British gums to be the products prepared with catalytic amounts of acids. In this situation, the classification of dextrins in accord with some selected physical properties should be given priority. It parallels, to a certain extent, the foregoing classifications as, for instance, the solubility of white dextrins ranges from 1 to 95%, and their water uptake is described by a ratio of dextrin to water of 1 1 to 1 5. Yellow dextrins are water-soluble to the extent of 95 to 100%, and their water uptake is 1 1.5 to 1 0.75, and even less. British gums resemble white dextrins in their solubility, but simultaneously they form more-viscous solutions. 

The lability to alkali " seems to be another reasonable index useful in the classification of dextrins. 

Others when brought into contact with a given solvent remain undissolvcd, or they form spontaneously colloidal solutions only, e.g., hemoglobin, albumin, dextrin in water caoutchouc in benzol or carbon disulfide resinates in ethereal oils. Substances of this sort even in a pure state can, without question, be considered as colloids according to Graham s classification. 

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