Starch Dextrins

Dextrins constitute a broad range of starch-derived and starch-like α-glucans of different structures, ranging from 3 to >1,000 glucose residues. Dextrins are produced for various applications using physical, chemical, and enzymatic methods, either alone or in combination. To embrace green technologies, this chapter focuses on single and multiple enzyme-catalyzed processes with attention to mode of action, specificity, crystal structures of ligand complexes, and protein engineering concerning important glucoside hydrolases and transglucosylases from different carbohydrate-active enzyme families. Specific topics comprise the use of endo- and exo-acting amylases, debranching enzymes, and transglucosylases forming linear, branched, and cyclic dextrins containing α-1,4-, α-1,6-, α-1,2-, and α-1,3-glucosidic linkages, along with their applications. Most of these enzymes belong to glycoside hydrolase (GH) families 13, 31, 57, 70, and 77. Dextrins, including glucoconjugates with favorable solubility and bioavailability, have numerous applications in food and nutrition, pharma and biomedicine, biotechnology, and biomaterials sectors.