INDEX Dextrine

Fio. 6.—Chromatogram on Carbon (CarborafRn Pretreated with 0.15% Ephedrine) of a Corn-starch Limit Dextrin (MW 975), by Displacement Development with 0.5% Ephedrine (Refractive Index vs. Volume of Effluent). ... 

Evans and Caldwell introduced an index called the Blue staining residue (B.s.r.) which is related to the intensity of the color developed by a dextrin with iodine. B.s.r. values decrease together with the thixotropy of gels from dextrins. It should be noted that fatty acids present in the dextrinized starch favor the formation of dextrins having a high B.s.r., that is, dextrins of good thixotropic properties. For studies on a related subject, see an article by Tsuji and Mochizuki. ... 

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

Beta amylase is an exoenzyme that degrades amylose chains from the nonreducing end, to liberate maltose. The official notation of this enzyme is (1 — 4)-a-D-glucan maltohydiolase, EC 3.2.1.2. The changes as a function of time in the beta-amylolytic index (a percents of the convernon into maltose) for com starch is shown in Fig. 19. A small increase in the case of dextrinization at lower temperatures was interpreted as the result of cleavage of hydrogen bonds, which makes some r ons of hydrolyzed material more easily accessible to enzymes. ... 

The specific rotation,, of the products of dextrinization is randomly estimated. This index is not of any special interest. As reported for a maize starch, [a] (and its variation) is nonuniformly dependent on the temperature of dextrinization. After a given time of heating, it increases together with temperature ofdextrinization (from about +160° at 120°Cto+198° at 230°C). Only dextrinization at 210°C causes a drastic decrease of [aJo as a function of the time of dextrinization in other cases, the variation of this index is small. The decrease of [a]o is interpreted as the result of the formation of new yS-D bonds by D-glucosyl residues. 

Fig. 22.— Relationship between Amylolytic Index, Reducing Sugars, and Solubility of Dextrin, and Time of Dextrinization of Maize Starch in the Process Involving Alum. [Curves from 1 to 5 correspond to temperatures of the process which decrease regularly from 180 to 140 ° in decimal ranges, respectively.]...

Tenite Cellulosic Propionate 358-13 Tenite Cellulosic Propionate 360-12 Tenite Cellulosic Propionate 371-10 Tenite Cellulosic Propionate 382-09 9004-53-9 Clinton 600 Dextrin Clinton 655 Dextrin Clinton 656 Dextrin Clinton 700 Dextrin Clinton 721 Dextrin Dextrin Eclipse N Index ... 

Clinton 600 Dextrin Clinton 655 Dextrin Clinton 656 Dextrin Clinton 700 Dextrin Clinton 721 Dextrin Dextrin Index ... 

This medium was chosen so that the bran could be dried and preserved for use after growth of the organism to give a product similar to malt. They worked out the optimum conditions for growth and tested action on starch by measures of dextrinization and used yeast fermentation as an index of sugar production, tinder the best conditions their product was slightly better than barley njalt by both criteria. 

---