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S2004

Sigma-Aldrich

Starch from potato

Soluble

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Linear Formula:
(C6H10O5)n
CAS Number:
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.21

biological source

potato

Quality Level

form

powder

color

white

useful pH range

5.0-7.5 (2% in water)

storage temp.

room temp

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This Item
S5651S4251S4180
Starch from potato Soluble

Sigma-Aldrich

S2004

Starch from potato

Starch from potato suitable for electrophoresis

Sigma-Aldrich

S5651

Starch from potato

Starch from potato Powder

Sigma-Aldrich

S4251

Starch from potato

Starch from corn practical grade

Sigma-Aldrich

S4180

Starch from corn

form

powder

form

powder

form

powder

form

solid

color

white

color

white to off-white

color

white

color

white

useful pH range

5.0-7.5 (2% in water)

useful pH range

-

useful pH range

-

useful pH range

4.3 - 6.7

storage temp.

room temp

storage temp.

room temp

storage temp.

-

storage temp.

room temp

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

General description

Starch is a carbohydrate reserve in plants and a major source of energy for humans. In plants, starch is found in chloroplasts of leaf and in the amyloplasts of tuber and seeds. Structurally, starch consists of two major polysaccharides, namely amylose and amylopectin. Both consists of chains of -(1,4)-linked D-glucose residues interconnected through -(1,6)-glycosidic linkages. Potato starch is superior to others, functionally, because of its low lipid level. Nutritional composition of starch comprises of rapidly digestible starch, slowly digestible starch, and resistant starch (RS). Amylases are the starch degrading enzymes. Starch digestibility affects the blood glucose levels and is controlled by factors like carbohydrate contents of foods, nutritional composition of starch and cooking foods. Inhibition of pancreatic amylase is of therapeutic importance for delaying starch digestion, to prevent postprandial hyperglycemia. Food industries use starch as thickening agent.

Application

Starch from potato has been used as a substrate for α-amylase inhibition assay, by use of raw and cooked food samples and aerial parts of Trichosanthes cucumerina Linn, as a substrate to determine SusG activity, in animal gut microbiota activity using DNSA assay.

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class Code

11 - Combustible Solids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


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25G
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Starch

Understanding starch structure: Recent progress
Bertoft E
Agronomy, 7(3), 56-56 (2017)
SusG: a unique cell-membrane-associated alpha-amylase from a prominent human gut symbiont targets complex starch molecules
Koropatkin NM and Smith TJ
Structure, 18(2), 200-215 (2010)
Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking
Saidu S, et al.
Frontiers in nutrition, 4, 60-60 (2017)
Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerina Linn.)
Liyanage R, et al.
International journal of food science, 2016 (2016)
Amylases: Characteristics and industrial applications
Saini R, et al.
Journal of Pharmacognosy and Phytochemistry, 6(4), 1865-1871 (2017)

Protocols

To measure pectinase activity, a titrimetric stop reaction assay is used. One unit of pectinase will liberate 1 μmol of galacturonic acid from poly-galacturonic acid per hour at pH 4.0 at 25 °C.

This procedure may be used for the determination of Amyloglucosidase activity using starch as the substrate.

Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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