Talk:Dextrin/Archive 1

What is the range for the number of sugars in a maltodextrin molecule?

What is the range for the number of sugars in a maltodextrin molecule? ike9898 22:19, 10 January 2006 (UTC)[reply]

3 to about 20? 218.102.218.138 13:57, 20 February 2006 (UTC)[reply]

What's the difference between a limit dextrin and a normal dextrin? In terms of 1,4 and 1,6 links? 218.102.218.138 13:57, 20 February 2006 (UTC)[reply]

"[dextrins] have the same general formula as carbohydrates but are of shorter chain length." The article implies that all carbohydrates are polymers, which is not true. Glucose is a carbohydrate, but it is a monomer (i.e. chain length=1). 12.30.32.10 20:33, 29 November 2006 (UTC) Dextrins are charbohydrates, as are starches, pectins, and cellulose. Dextrins are lower in molecular mass than the latter three. —Preceding unsigned comment added by Ralphd7 (talk • contribs) 22:49, 28 March 2009 (UTC)[reply]

Glutamate

Removed references to glutamate per WP:RS.Serious references (as opposed to the "health food industry" trying to sell stuff to glutamic acid being a contaminant would be nice. Also note that glutamate is an excitotoxin, however, the blood-brain barrier keeps external glutamic acid out of the CNS. Dr Zak 12:03, 2 May 2006 (UTC)[reply]

Did you know: Maltodextrin-binding proteins from diverse bacteria and archaea are potent solubility enhancers.

Fox JD, Routzahn KM, Bucher MH, Waugh DS.

Protein Engineering Section, Macromolecular Crystallography Laboratory, National Cancer Institute at Frederick, P.O. Box B, Frederick, MD 21702-1201, USA.

Escherichia coli maltose-binding protein (MBP) is frequently used as an affinity tag to facilitate the purification of recombinant proteins. An important additional attribute of MBP is its remarkable ability to enhance the solubility of its fusion partners. MBPs are present in a wide variety of microorganisms including both mesophilic and thermophilic bacteria and archaea. In the present study, we compared the ability of MBPs from six diverse microorganisms (E. coli, Pyrococcus furiosus, Thermococcus litoralis, Vibrio cholerae, Thermotoga maritima, and Yersinia pestis) to promote the solubility of eight different aggregation-prone proteins in E. coli. In contrast to glutathione S-transferase (GST), all of these MBPs proved to be effective solubility enhancers and some of them were even more potent solubilizing agents than E. coli MBP.

Publication Types:

   * Historical Article

PMID 12606030 [PubMed - indexed for MEDLINE] source: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12606030&dopt=Abstract

'Maltodextrin is easily digestible, being absorbed as rapidly as glucose'

source?

QUESTION: Could maltodextrin, made from corn starch, have a corn gluten precursor or source?

The bit related to pyrotechnics should be changed. It is not used for only coloured fireworks but all tyoes of fireworks including black powder. I will change —Preceding unsigned comment added by 143.167.242.112 (talk) 20:20, 4 November 2007 (UTC)[reply]

Enzymes

Does anybody know exactly what enzymes are used to produce maltodextrin? —Preceding unsigned comment added by 74.36.98.203 (talk) 19:05, 12 April 2008 (UTC)[reply]

WikiProject Food and drink Tagging

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WP:COPYVIO removed "Is Maltodextrin Unsafe"

This was obviously cut-and-pasted from "wisegeek.com", where it is marked as copyright. —Preceding unsigned comment added by Dcxf (talk • contribs) 19:26, 9 August 2009 (UTC)[reply]

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