amylodextrin

am·y·lo·dex·trin

(am'i-lō-deks'trin), End product of hydrolysis of amylopectin by β-amylase; further hydrolysis requires amylo-1,6-glucosidase, which attacks the branch points. Identified by its color reaction with iodine (amylodextrin turns blue). Compare: achroodextrin, erythrodextrin.

amylodextrin

(am″ĭ-lō-deks′trĭn) [ amylo- + dextrin] A soluble substance produced during the hydrolysis of starch into sugar.