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S5127

Sigma-Aldrich

Starch from wheat

Unmodified

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Linear Formula:
(C6H10O5)n
CAS Number:
EC Number:
MDL number:
PubChem Substance ID:

biological source

wheat

Quality Level

form

solid

impurities

≤0.3% protein content

color

white

storage temp.

room temp

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1 of 4

This Item
S7260S4126S4180
Starch from wheat Unmodified

Sigma-Aldrich

S5127

Starch from wheat

Starch from rice

Sigma-Aldrich

S7260

Starch from rice

Starch from corn

Sigma-Aldrich

S4126

Starch from corn

Starch from corn practical grade

Sigma-Aldrich

S4180

Starch from corn

form

solid

form

solid

form

solid

form

solid

impurities

≤0.3% protein content

impurities

≤1% protein content

impurities

-

impurities

-

color

white

color

white

color

white

color

white

storage temp.

room temp

storage temp.

-

storage temp.

room temp

storage temp.

room temp

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

Application

May be used to create starch-based scaffolds for studies of cells in 3-D culture applications.

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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T1503
Product Number
-
25G
Pack Size/Quantity

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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

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Majid Haddad Momeni et al.
Biotechnology for biofuels, 13, 135-135 (2020-08-11)
Lytic polysaccharide monooxygenases (LPMOs) are often studied in simple models involving activity measurements of a single LPMO or a blend thereof with hydrolytic enzymes towards an insoluble substrate. However, the contribution of LPMOs to polysaccharide breakdown in complex cocktails of
Fang Xie et al.
International journal of biological macromolecules, 126, 525-530 (2018-12-28)
Starch-containing food normally has complex components and structure, which control its digestion kinetic properties and nutritional value. However, interactions among multiple food components and their effects on starch digestion kinetics are rarely reported. Here, we evaluated the influence of tea
Eiji Yamazaki et al.
Carbohydrate polymers, 94(1), 555-560 (2013-04-03)
Effect of the polysaccharide from leaves of Corchorus olitorius L. (PLC) on the freeze-thaw (FT) stability of corn starch gel was studied. PLC was incorporated into the starch gel at 0.7% and total solid was adjusted to 6.0%. The syneresis
Bruno R Cruz et al.
Carbohydrate polymers, 94(1), 594-602 (2013-04-03)
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration
Daniëlle Haenen et al.
The Journal of nutrition, 143(12), 1889-1898 (2013-10-18)
Consumption of resistant starch (RS) has been associated with various intestinal health benefits, but knowledge of its effects on global gene expression in the colon is limited. The main objective of the current study was to identify genes affected by

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