Cellodextrin

Cellodextrin refers to a group of oligosaccharides derived from cellulose. Cellulose is a polysaccharide composed of repeating glucose units linked by beta-1,4 glycosidic bonds. Cellodextrins are formed when this long chain of glucose units is broken down into shorter fragments, typically containing between 2 and 20 glucose units. The specific number of glucose units in a cellodextrin determines its classification; for example, cellobiose is a disaccharide made of two glucose units.

These compounds are produced through the hydrolysis of cellulose, which can be achieved using enzymatic or acidic methods. Enzymes like cellulases are commonly employed for this purpose. The properties of cellodextrins, such as their solubility and sweetness, vary depending on their chain length. Shorter chain cellodextrins tend to be more soluble and may possess a mild sweetness, though generally less pronounced than sucrose.

Cellodextrins have various applications. They are utilized in the food industry as prebiotics, as they can promote the growth of beneficial gut bacteria. They also find use as bulking agents and texturizers. In scientific research, cellodextrins serve as substrates for studying enzyme activity and as models for understanding the properties of cellulose. Their biocompatibility and biodegradability make them attractive for certain biomedical applications as well.