dextrin
A low-molecular-weight polysaccharide
(carbohydrate) that is formed as an intermediate product in the digestion
of starch by the enzyme amalyase. It is also
obtained from starch by heating or partial
hydrolysis with acids, diastase,
or the bacterium Bacillus macerans. Soluble in water, dextrin is
used in the preparation of pharmaceutical products (as an excipient), in
surgical dressings, as an adhesive, and
as a size for paper and textiles.
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