추천 제품
생물학적 소스
maize (
)
Quality Level
형태
powder
무기 잔류물
≤0.1%
색상
white to off-white
InChI
1S/C30H52O26/c31-1-6-11(35)13(37)19(43)28(50-6)55-24-9(4-34)52-27(21(45)16(24)40)48-5-10-25(56-29-20(44)14(38)12(36)7(2-32)51-29)17(41)22(46)30(53-10)54-23-8(3-33)49-26(47)18(42)15(23)39/h6-47H,1-5H2/t6-,7-,8-,9-,10-,11-,12-,13+,14+,15-,16-,17-,18-,19-,20-,21-,22-,23-,24-,25-,26+,27+,28-,29-,30-/m1/s1
InChI key
WMGFVAGNIYUEEP-WUYNJSITSA-N
일반 설명
α-1,4-glucan with α-1,6-cross-linking; one terminal group per 25 glucose units
애플리케이션
Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.
기타 정보
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Structural characterization of amylopectin
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
T. Baba et al.
Agricultural and Biological Chemistry, 48, 1763-1763 (1984)
Caili Li et al.
Carbohydrate polymers, 245, 116557-116557 (2020-07-29)
High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS
David A Johnston et al.
Carbohydrate research, 346(17), 2777-2784 (2011-11-08)
Seven different starches from potato, rice, maize, waxymaize, amylomaize-VII, shoti, and tapioca, and potato amylose and potato amylopectin have been reacted with benzaldehyde, catalyzed by ZnCl(2), to give new water-soluble starches and water soluble-amylose and soluble-amylopectin. In contrast to the
Fan Zhu et al.
Carbohydrate research, 346(18), 2913-2925 (2011-11-11)
φ,β-Limit dextrins of domains and clusters of sweetpotato amylopectin were subjected to extensive hydrolysis by Bacillus amyloliquefaciens α-amylase to release building blocks and reveal the internal structures of clusters. The composition of building blocks was analyzed by size-fractionation, gel permeation
Shazia Juna et al.
Journal of chromatography. A, 1219, 161-172 (2011-12-07)
A detailed study of the elution behaviour, apparent molecular characteristics and hydrodynamic properties of amylopectin-type fraction (isolated from normal corn starch) in aqueous media employing asymmetrical flow field-flow fractionation (AF4) was undertaken by systematically varying the channel flow (F(ch)), cross
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