What monomers make up dextrose

  Dextrins, also called starch gum, are poly- and oligosaccharide mixtures and are usually in the form of white or light yellow powder. They are mainly obtained from wheat and corn starch by dry heating under the action of acid. In nature, for example, dextrin is produced by Bacillus macerans.

In the human body, in addition to glucose and maltose, short-chain oligosaccharides are formed in the course of digestion from amylopectin and amylose (components of starch), which are often mistaken for dextrins. During the enzymatic breakdown of starch, the polymers are broken down into mono- (dextrose), di- (maltose) and oligosaccharides. The products formed are called maltodextrin or glucose syrup, depending on their degree of degradation (dextrose equivalent or DE value). The monomers are linked to one another via a 1,4-glycosidic bond. Amylopectin and amylose are split into oligosaccharides by the α-amylase, which in turn can be split by β-amylase into maltose and finally into α-D-glucose (also called dextrose or grape sugar) using α-glucosidase.

Dextrins also form in the crust of pastries and in roux. They arise from polysaccharides, in the absence of water and at high temperatures from 150 ° C. You give the pastry, among other things. the color and typical taste. In the past, dextrins were also referred to as roasted dextrins, because the high temperatures and dry heat meant that they were made like roasting. This treatment makes some of the dextrins insensitive to the digestive enzymes in the human body and is not broken down in the small intestine, which enables dextrins to be used as dietary fiber.

Nowadays, dextrins are largely tasteless thanks to modern manufacturing processes.

Dextrin dissolves very well in water; only part of the product dissolves in ethanol, depending on its composition.

Dextrins are used, among other things, as soluble fiber in foods, as binders for watercolors and as adhesives.

Manufacture of dextrin glue

  • Mix 50 g of dextrin in 100 ml of water and add
  • 5 g of potassium hydroxide dissolved in 200 ml of water

Mix together, possibly make it more elastic with a little glycerine.

Categories: Fabric Group | carbohydrate