dextrins

https://doi.org/10.1351/goldbook.D01656
Poly-α-d-glucosides of intermediate @[email protected] derived from starch components (amylopectins) by the action of amylases (starch hydrolysing @[email protected]).
See also:
cyclodextrins
,
dextrans
Source:
PAC, 1995, 67, 1307. (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)) on page 1331 [Terms] [Paper]
Cite as: IUPAC. Compendium of Chemical Terminology, 2nd ed. (the "Gold Book"). Compiled by A. D. McNaught and A. Wilkinson. Blackwell Scientific Publications, Oxford (1997). Online version (2019-) created by S. J. Chalk. ISBN 0-9678550-9-8. https://doi.org/10.1351/goldbook.
Div. IIIPDFTextJSONHistory
Last revised: February 24, 2014