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AmylopectinAmyloseStarch SynthaseStarch1,4-alpha-Glucan Branching EnzymeIsoamylaseMaltoseGlycogen Debranching Enzyme SystemDextrinsGlucansalpha-CyclodextrinsGlucosyltransferasesalpha-AmylasesPancreatic alpha-AmylasesLactobacillalesPolysaccharidesGlycoside HydrolasesPhosphotransferases (Paired Acceptors)Administration, BuccalDietary CarbohydratesTrisaccharidesOligosaccharidesStarch PhosphorylaseEndospermPrebioticsSolanum tuberosumZea maysGlycogen Storage Disease Type IVGlycogenOligo-1,6-GlucosidaseBacteroidaceae

Amylose and amylopectinGlycogenGlucoseCyclic DextrinMaltoseLinkagesStarchesBranching enzymePullulanStarch to produceSolubleGlicoCarbohydrateMoleculesAmylaseMolecular weightEnzymesAcidChainsCharacteristicsClusterResultsAmyloseLimit dextrinsCyclic dextrinEnzymeMaltoseMaltodextrinBeta-amylaseDextrinaseAlpha-amylaseDigestionActionUniqueVariableStructure

Amylose and amylopectin5

• While this is not necessary for conversion, as plants do exactly this when they germinate, it greatly speeds up the process though the exposure of a lot of substrate (amylose and amylopectin) from the starch granule to the starch converting enzymes (mainly α- and β-amylase). (braukaiser.com)
• The reason for that is the presence of enzymes (in particular α-amylase) that will start breaking down the amylose and amylopectin molecules as soon as they become accessible. (braukaiser.com)
• This is a natural process that occurs after baking when the two main components of starch - amylose and amylopectin - undergo a recrystallization process. (bakingbusiness.com)
• The salivary amylase breaks down amylose and amylopectin into smaller chains of glucose, called dextrins and maltose. (pressbooks.pub)
• It can hydrolyze amylose and amylopectin to produce dextrins with different chain lengths and small amount of oligosaccharides. (starbiozyme.com)

Glycogen7

• Hydrolysis of (1,6)-α-D-glucosidic branch linkages in glycogen, amylopectin and their β-limit dextrins. (megazyme.com)
• It is an autosomal recessive disorder in which there is an AGL gene mutations which causes deficiency in glycogen debranchinging enzyme and limited storage of dextrin. (medscape.com)
• An enzyme that hydrolyzes 1,6-alpha-glucosidic branch linkages in glycogen, amylopectin, and their beta-limit dextrins. (nih.gov)
• It is distinguished from amylopectin 6-glucanohydrolase (EC 3.2.1.69) by its action on glycogen. (nih.gov)
• it cleaves 1,6-alpha-glucosidic linkages in pullulan, amylopectin, and glycogen, and in alpha-and beta-amylase limit-dextrins of amylopectin and glycogen. (unl.edu)
• Iodine test, also known as a starch-iodine test, is a chemical test used to distinguish mono- or disaccharides from specific polysaccharides like amylase, dextrin, and glycogen. (microbenotes.com)
• Iodine test is based on the fact that polyiodide ions form colored adsorption complex with helical chains of glucose residue of amylase (blue-black), dextrin (black), or glycogen (reddish-brown). (microbenotes.com)

Glucose6

• On the other hand, if approximately 2500-fold higher average molecular weight Cluster Dextrin compared to glucose is used, osmotic pressure is hardly affected and hypotonic sports drinks can be readily designed, even though electrolytes, vitamins, and amino acids , which are essential for sports drinks, are combined ( in the Figure). (musclefeast.com)
• What Is Cluster Dextrin AKA Cyclic Dextrin Highly Branched Cluster Dextrin (HBCD), also known as Cyclic Dextrin, is a carbohydrate that is made up of designer glucose polymers. (alwaysonnutrition.com)
• Cluster Dextrin TM has relatively long side chains of glucose that are considered to adopt a helical conformation. (starlabsnutrition.com)
• amylase# decomposes long-chain carbohydrates# eventually producing maltotriose and the amylose maltose or maltose# glucose and# the "dextrin limit" of amylopectin. (lagas.org)
• Starch is composed of glucose molecules linked together in a linear (amylose) or branched polymer (amylopectin). (gusmerenterprises.com)
• Glucoamylases break off single molecules of glucose from starch molecules, dextrins and maltose. (gusmerenterprises.com)

Cyclic Dextrin4

• Wife and I have ordered Muscle Feast 5-pound cyclic dextrin every other month for the past 2 yrs and always a premium product. (musclefeast.com)
• Cluster Dextrin TM is a trademarked form of Highly Branched Cyclic Dextrin that is a new type of dextrin that is produced from amylopectin via cyclization reaction of a branching enzyme (BE,1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase,EC 2.4.1.18). (musclefeast.com)
• Cluster dextrin®, also known as highly branched cyclic dextrin (HBCD), is another cutting-edge carbohydrate that was developed by glico nutrition. (planetsupplements.com)
• The names Cluster Dextrin and Cyclic Dextrin can be used interchangeably. (alwaysonnutrition.com)

Maltose1

• When degraded by pure beta-amylase, linear macromolecules are completely converted into maltose, whereas branched chains give also one beta-limit dextrin consisting of the remaining inner core polysaccharide structure with its outer chains recessed. (hmdb.ca)

Linkages2

• Limit dextrinase (LD) is definitely the only endogenous hydrolase which will cleave -1-6 linkages amylopectin and -limit dextrin [105]. (esiservizi.com)
• MECHANISMFungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as we. (sunsonenzymes.com)

Starches4

• Dextrins are more completely hydrolyzed products than fluidity starches. (heimduo.org)
• During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin. (heimduo.org)
• Cyclodextrins are produced by degradation of amylopectin and they have common characteristics with starches (amylopectins), but they have added benefits. (starlabsnutrition.com)
• Some types of modified starches, like white or yellow dextrin, roasted or dextrinated starch, and physically modified starch are not considered food additives. (nguyenstarch.com)

Branching enzyme1

• The branching enzyme works on the joint of the cluster structure of amylopectin and degrades it by cyclization. (musclefeast.com)

Pullulan1

• It is distinguished from pullulanase (EC 3.2.1.41) by its inability to attack pullulan and by the feeble action of alpha-limit dextrins. (nih.gov)

Starch to produce2

• Alpha- amylases randomly hydrolyze α-1,4 glycosidic bonds in starch to produce smaller sugars and fragments of starch called dextrins that contribute to flavor, body and mouthfeel. (gusmerenterprises.com)
• The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. (sunsonenzymes.com)

Soluble2

• Cluster dextrin® is made from amylopectin, a water-soluble polysaccharide naturally found in plants. (planetsupplements.com)
• Moreover, cluster dextrin® is highly soluble in water so it will mix effortlessly in your shaker cup. (planetsupplements.com)

Glico2

• Ezaki Glico has successfully achieved industrial production of Cluster Dextrin by applying its unique technology in enzymology. (musclefeast.com)
• Glico obtained FDA Notified GRAS status for Cluster Dextrin in October 2012. (musclefeast.com)

Carbohydrate1

• This pancreatic juice contains the enzyme, pancreatic amylase, which starts again the breakdown of dextrins into shorter and shorter carbohydrate chains. (pressbooks.pub)

Molecules1

• The branched points in amylopectin can be broken with pullulanase, a starch-debranching enzyme, allowing amylase enzymes better access to starch molecules. (gusmerenterprises.com)

Amylase1

• Simple dextrins, from the reduction of starch by alpha amylase. (castlemalting.com)

Molecular weight1

• Unlike other dextrins, cluster dextrin® has a low osmolality and high molecular weight. (planetsupplements.com)

Enzymes1

• Enzymes can cut down starch into smaller dextrins, which prevents the starch from recrystallizing in the same way," she said. (bakingbusiness.com)

Acid1

• Dextrins are formed through acid modification of a dry powder. (heimduo.org)

Chains1

• Amylopectin is a highly-branched molecule, consisting of three types of branch chains. (heimduo.org)

Characteristics1

• These characteristics are related to the chemical structures of the amylopectin and amylose and how they are arranged in the starch granule (PMID 9730163 ). (hmdb.ca)

Cluster3

• Thus, Cluster Dextrin TM is considered to maintain the cluster structure, which is the basic structural unit of amylopectin, nearly as it is. (musclefeast.com)
• Since demo day uses carb10™, cluster dextrin®, and palatinose™, it won't cause rapid spikes and crashes in blood sugar levels or gastrointestinal issues, such as gas and bloating. (planetsupplements.com)
• This unique characteristic also allows cluster dextrin® to provide you with a fast, yet sustained source of energy without a sudden spike and drop-off in blood sugar levels. (planetsupplements.com)

Results2

• Producing dextrin therefore results in a change in colour of food to golden brown. (heimduo.org)
• This results in a superior performance to other dextrins. (starlabsnutrition.com)

Amylose12

• It is a form of alpha-amylase that acts on starch (amylose and amylopectin) and breaks it down to simple sugars such as maltose and dextrins. (bigsurspiritgarden.com)
• While this is not necessary for conversion, as plants do exactly this when they germinate, it greatly speeds up the process though the exposure of a lot of substrate (amylose and amylopectin) from the starch granule to the starch converting enzymes (mainly α- and β-amylase). (braukaiser.com)
• The reason for that is the presence of enzymes (in particular α-amylase) that will start breaking down the amylose and amylopectin molecules as soon as they become accessible. (braukaiser.com)
• Gelatinization refers to the swelling of the starch granules, whereas liquefaction is the de-branching process that breaks down the intermolecular bonds of starch (both amylose and amylopectin) in the presence of excess water and applying heat in order to take up more water-this is also known as hydrolysis. (beerco.com.au)
• amylase# decomposes long-chain carbohydrates# eventually producing maltotriose and the amylose maltose or maltose# glucose and# the "dextrin limit" of amylopectin. (lagas.org)
• Starch is a mixture of the soluble straight-chain amylose molecules and the insoluble, branched-chain amylopectin molecules. (mfa.org)
• The amylose component turns blue with Iodine and the amylopectin component turns violet with iodine. (mfa.org)
• One is a simple chain called amylose , and the other is a complex branched form called amylopectin . (scitoys.com)
• As the starch swells up with water, the amylose leaches out, and the amylopectin forms the gel. (scitoys.com)
• Some starches have higher amylopectin content, and make better gels than those containing lots of amylose. (scitoys.com)
• The starch found in malt is composed from Amylose and Amylopectin. (homebrewtalk.com)
• 17-24% of barley starch is Amylose [Narziss, 2005] the remaining 76-83% is Amylopectin. (homebrewtalk.com)

Limit dextrins5

• Different from EC 3.2.1.142 (limit dextrinase) in its action on glycogen, and its rate of hydrolysis of limit dextrins. (qmul.ac.uk)
• An enzyme that hydrolyzes 1,6-alpha-glucosidic branch linkages in glycogen, amylopectin, and their beta-limit dextrins. (bvsalud.org)
• It is distinguished from pullulanase (EC 3.2.1.41) by its inability to attack pullulan and by the feeble action of alpha-limit dextrins. (bvsalud.org)
• it cleaves 1,6-alpha-glucosidic linkages in pullulan, amylopectin, and glycogen, and in alpha-and beta-amylase limit-dextrins of amylopectin and glycogen. (unl.edu)
• It is therefore able to reduce the amount of limit dextrins (glucose chains containing a 1-6 link) which are left over by alpha and beta amylase activity. (homebrewtalk.com)

Cyclic dextrin3

• These include exotic offerings such as fractionated amylopectin and highly branched cyclic dextrin. (nutraingredients.com)
• Cluster Dextrin® (Highly Branched Cyclic Dextrin) is a new type of dextrin that is produced from amylopectin via a cyclization reaction of a branching enzyme (BE, 1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18). (moxilife.com)
• Cyclic Dextrin (5g) - fast-digesting carbohydrate derived from amylopectin, a starch found in plants. (nutritioncomplex.com)

Enzyme1

• It is an autosomal recessive disorder in which there is an AGL gene mutations which causes deficiency in glycogen debranchinging enzyme and limited storage of dextrin. (medscape.com)

Maltose1

• Products are maltose, maltotriose, and α-limit dextrin. (flashcardmachine.com)

Maltodextrin1

• Faster Gastric Emptying than dextrin, maltodextrin, sugars. (moxilife.com)

Beta-amylase1

• But since it cannot get past the branch joins, Amylopectin cannot completely be converted by beta amylase. (homebrewtalk.com)

Dextrinase1

• Limit dextrinase is able to split the 1-6 links that are found in Amylopectin. (homebrewtalk.com)

Alpha-amylase1

• Simple dextrins, from the reduction of starch by alpha amylase. (castlemalting.com)

Digestion2

• Intermediate digestion products of starch include the dextrins. (gpnotebook.com)
• Amylopectin consists of glycoside bonds, resulting in FAST and EASY digestion. (moxilife.com)

Action2

• Its action on amylopectin is complete. (qmul.ac.uk)
• It is distinguished from amylopectin 6-glucanohydrolase (EC 3.2.1.69) by its action on glycogen. (bvsalud.org)

Unique2

• Ezaki Glico has successfully achieved industrial production of Cluster Dextrin® by applying its unique technology in enzymology. (moxilife.com)
• Cyclic dextrins unique, highly branched structure speeds its travel through the digestive system with no stomach upset or heavy feeling and is then rapidly absorbed by your muscles to support energy production and glycogen replenishment. (nutritioncomplex.com)

Variable1

• The substrates involved are unaltered starch and dextrins of variable molecular size. (bigsurspiritgarden.com)

Structure1

• Amylopectin has a branched structure. (homebrewtalk.com)