TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

DEXTRIN [10 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-09-25

English

Subject field(s)
  • Chemistry
DEF

A member of a group of cyclic oligomers of glucose in which the individual glucose units are connected by 1,4 bonds.

French

Domaine(s)
  • Chimie
DEF

Molécule cyclique d'origine naturelle.

CONT

Les cyclodextrines (A) sont des molécules cycliques d'origine naturelle (on les extrait de l'amidon) formées par l'enchaînement de six molécules de glucose.

Spanish

Campo(s) temático(s)
  • Química
DEF

Oligómero cíclico de la glucosa.

Save record 1

Record 2 2011-07-05

English

Subject field(s)
  • Chemistry
  • Food Additives
  • Biotechnology
DEF

A group of colloidal products formed by the hydrolysis of starches. Industrially, it is made by treatment of various starches with dilute acids or by heating dry starch. The yellow or white powder or granules are soluble in boiling water and insoluble in alcohol and ether.

CONT

Dextrin [is an] excipient for dry extracts and pills; [it is used :] for preparing emulsions and dry bandages; for thickening dye pastes and mordants used in printing fabrics in fast colors; sizing paper and fabrics; printing tapestries; preparing felt; manuf printer's inks... ;polishing cereals...

OBS

We can distinguish three types of dextrin : a) British gum, also called starch gum; b) canary dextrin, also called yellow dextrin; c) white dextrin. The difference is based on the mode of production and the type of reaction.

Key term(s)
  • British gum
  • yellow dextrin
  • white dextrin

French

Domaine(s)
  • Chimie
  • Additifs alimentaires
  • Biotechnologie
DEF

Nom générique de polyholosides [...] dérivés de l'[alpha]-D-glucose, provenant de la dégradation de l'amidon par chauffage ou par hydrolyse, et fortement dextrogyres.

CONT

Les dextrines sont très utilisées par diverses industries : pharmacie, teinturerie, pâtes et papiers, imprimerie, allumettes, explosifs, brasserie (antimousse), confiserie (épaississant), etc. Elles servent également au polissage de céréales.

Key term(s)
  • amylodextrine
  • érythrodextrine
  • acrodextrine

Spanish

Campo(s) temático(s)
  • Química
  • Aditivos alimentarios
  • Biotecnología
DEF

Cualquiera de los polisacáridos de bajo peso molecular obtenidos por polimerización de -D-glucosa mediante enlaces 1,4 y, ocasionalmente, 1,6.

Save record 2

Record 3 2002-02-07

English

Subject field(s)
  • Food Industries
  • Breadmaking
  • Biochemistry
CONT

In any discussion of the effect of damaged starch in breadmaking, it is essential to consider the role of flour amylases. There are at least three areas where damaged starch and amylases are particularly important : in the determination of baking absorption; in the production of fermentable carbohydrates for gas production in the dough, throughout fermentation, proofing and the early stage of baking; in the control of the level of dextrin production by enzymic degradation of starch during baking.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
  • Biochimie
CONT

Pour apprécier vraiment les effets produits dans la panification par l'amidon endommagé, il est indispensable de tenir compte également du rôle des amylases de la farine. Il existe au moins trois secteurs dans lesquels le rôle de l'amidon endommagé et des amylases revêt une importance particulière : dans l'établissement de l'hydratation; dans la production d'hydrates de carbone fermentescibles générateurs de gaz dans la pâte en fermentation, à l'apprêt et pendant les premiers stades de la cuisson; dans la quantité de dextrine produite par la dégradation enzymatique de l'amidon pendant la cuisson.

Key term(s)
  • hydrate de carbone fermentable
  • hydrate de carbone fermentible

Spanish

Save record 3

Record 4 2001-08-20

English

Subject field(s)
  • Binders and Mastics (Constr.)
  • Concrete Construction
CONT

Replicas on this building, as well as fiberglass replacements of 60 concrete lanterns on the California Building (Museum of Man), put up during a renovation in 1975 [...], were frayed and discolored and were so slick that they did not adhere to walls. Donaldson insisted on using Glass-Fiber-Reinforced-Concrete (GFRC) because it rendered details with greater precision, lasted indefinitely, has the look and feel of stone that the original staff plaster was trying to emulate, can be integrally colored, won’t warp of deform, is easily patched and sealed, is fire-resistant, and when knocked on doesn’t sound like an object made of fiberglass.

OBS

staff : A stiff plastic material composed of plaster of Paris mixed water and a little glycerin and dextrin;...

French

Domaine(s)
  • Liants et mastics (Construction)
  • Bétonnage
DEF

Mélange de plâtre et de filasse destiné à la réalisation de plaques planes ou d'éléments décoratifs (moulures, corniches, rosaces...) utilisés dans le bâtiment.

OBS

Par extension, ce terme désigne les plâtres armés de fibres végétales ou textiles, toiles, ou treillis métalliques.

OBS

staff : Ouvrage moulé en plâtre très fin additionné de glycérine et armé de filasse, d'étoupe ou de fibre de verre. On en fait surtout des plaques planes légères pour faux-plafonds et divers éléments d'ornement intérieur, corniches, moulures, rosaces [...]

Spanish

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Record 5 2000-11-29

English

Subject field(s)
  • Brewing and Malting
  • Beverages
CONT

The malt is ground to a coarse grist, is weighed, and is placed in a mash tub, or mash tun, and then water is added. The prepared cereal mash usually is cooked to liquefy the starch and then is added to the malt fraction. The malt's enzymes convert the starch into fermentable sugars--maltose and dextrin.

CONT

Mixing the mash. The milled malt, called grist, is mixed with water, providing conditions in which starch, other molecules, and enzymes are dissolved and rapid enzyme action takes place.

French

Domaine(s)
  • Brasserie et malterie
  • Boissons (Industrie de l'alimentation)
CONT

L'empâtage commence par le mélange de l'eau de fabrication et de la mouture de malt [...] Ce mélange est appelé salade ou Maische (en allemand). La salade subit au cours de l'empâtage toute une série de réactions enzymatiques (action des amylases, des protéases, [...]) En particulier, l'amidon du malt est liquéfié puis saccharifiée par les amylases.

Spanish

Save record 5

Record 6 2000-05-15

English

Subject field(s)
  • Textile Industries
  • Textiles: Preparation and Processing
DEF

Softening : Making fabrics softer and sometimes also increasing absorbency involves the addition of such agents as dextrin, glycerin, sulfonated oils, sulfated tallow, and sulfated alcohols.

CONT

Denim clothing undoubtedly improves with age the gradual softening of the woven fabric and characteristic fading at wear points is due to the indigo-dyeing process ... .

French

Domaine(s)
  • Industries du textile
  • Apprêt et traitements divers (Textiles)
DEF

Traitement destiné à améliorer le toucher des articles textiles en leur conférant de la souplesse, ou à faciliter certaines opérations de transformation textile.

CONT

L'adoucissage assure un meilleur glissement des fibres et facilite le travail sur les machines, par exemple la filature des fibres teintes en bourre ou en ruban de corde, le grattage des pièces, la couture des articles en confection.

Spanish

Save record 6

Record 7 1998-02-02

English

Subject field(s)
  • Biochemistry
  • Food Additives
CONT

[There are also] two enzymes that act on dextrin. A debranching enzyme... breaks branchilinkages; amyloglucosidase... splits off single residues of glucose from dextrins.

French

Domaine(s)
  • Biochimie
  • Additifs alimentaires
CONT

[Il existe aussi] deux enzymes qui agissent sur les dextrines [...] Une enzyme de débranchement [...] hydrolyse les liaisons des ramifications de l'amylopective; l'amyloglucosidase [...] libère ensuite des molécules de glucose une à une à partir des dextrines.

Spanish

Save record 7

Record 8 1993-10-14

English

Subject field(s)
  • Medication
  • Food Industries
OBS

in Centrum vitamins.

French

Domaine(s)
  • Médicaments
  • Industrie de l'alimentation
DEF

Nom générique des composés de maltose et de dextrine se formant pendant la saccharification de l'amidon par la diastase du malt.

Spanish

Save record 8

Record 9 1991-10-16

English

Subject field(s)
  • Food Additives
DEF

A powder produced from tapioca starch which is used for thickening liquid foods.

French

Domaine(s)
  • Additifs alimentaires
DEF

Poudre extraite de l'amidon de tapioca que l'on emploie comme agent de texture dans les préparations alimentaires liquides.

OBS

dextrine : Produit de l'hydrolyse partielle de l'amidon.

Spanish

Save record 9

Record 10 1976-06-19

English

Subject field(s)
  • Chemistry
OBS

A nonreducing dextrin obtained by the exhaustive action of an enzyme(as beta-amylase on amylopectin, or phosphorylase on glycogen). Webster

French

Domaine(s)
  • Chimie
OBS

Portion d'un empois d'amidon ne fermentant que très lentement sous l'action d'un extrait de malt. Duval, Duval et Dolique, Dictionnaire de la chimie

Spanish

Save record 10

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