Poly-α-
d-glucosides of intermediate
chain length derived from starch components (amylopectins) by the action of amylases (starch hydrolysing
enzymes).
Source:
PAC, 1995, 67, 1307
(Glossary of class names of organic compounds and reactivity intermediates based on
structure (IUPAC Recommendations 1995))
on page 1331