Yeast-juice contains glycogen and a diastatic enzyme which converts this into dextrins and finally into sugar.
Why does pepsin act only on proteid matter, and ptyalin only on starch and dextrins?
They are derived from malted wheat and barley flour, and are composed chiefly of a mixture of dextrins, dextrose, and maltose.
Various methods of fractionation are similarly available, chiefly the precipitation of the intermediate 'dextrins' by alcohol.
Dextrins may occur in plants as transition products in the transformation of starch into sugars, or vice versa.