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Gama, F. M.
|Citation:||Gonçalves, Catarina; Moreira, Susana; Carvalho, Vera; Silva, D.; Gama, F. M., Dextrin. In Munmaya Mishra, Concise Encyclopedia of Biomedical Polymers and Polymeric Biomaterials, New York: CRC Press, 2016. ISBN: 9781439898550, 2634-2649|
|Abstract(s):||Dextrins are low-molecular-weight carbohydrates produced by partial hydrolysis of glycogen or starch achieved by applying dry heat under acidic conditions (pyrolysis or roasting) and/or using enzymes (amylases), malting or mashing. Dextrin is thus a glucose-containing saccharide polymer having the same general formula of starch, but smaller and less complex. Depending on the source and on how it is digested, it can exhibit different structural features (linear, branched, or cyclic) and properties such as hygroscopicity, fermentability, sweetness, stability, gelation, solubility, bioavailability, and molecular compositions. Among starch-derived materials, dextrin is widely used in a variety of applications, namely, adhesives in the manufacture of gummed tapes, textiles and paper, as moisturizing component in cosmetics, or in the food industry. However, its biocompatibility and biodegradability combined with its low cost, abundance, and availability in medical grade make dextrin an excellent polymer for biomedical applications. In this entry, we present an overview of biomedical applications of linear dextrins. The potential of dextrin as tissue engineering scaffolds, hydrogels, drug delivery systems, excipient in tablets, or nanomedicines are thoroughly discussed in this entry.|
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