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일반 설명
Starch is a natural storage carbohydrate polymer produced by plants and varies in its form and function. It is considered as a macroconstituent of food and serves as an energy source. It is renewable and can be biodegraded. Glucose polymers, amylose and amylopectin forms starch molecule. Starch influences the food structure and quality. It is a native high amylose corn starch.
애플리케이션
Starch from corn has been used:
- in the preparation of test diet pellets
- to study the activity of recombinant β-amylase (BAM) proteins
- to study the amylopectin molecular structures and functional properties
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.
Storage Class Code
11 - Combustible Solids
WGK
nwg
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
이미 열람한 고객
Aspects of the physical chemistry of starch
Parker R and Ring SG
Journal of Cereal Science, 34(1), 1-17 (2001)
Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
Lin L, et al.
Food Hydrocolloids, 52, 359-368 (2016)
Starch nanoparticles: a review
Le Corre D, et al.
Biomacromolecules, 11(5), 1139-1153 (2010)
Form and functionality of starch
Copeland L, et al.
Food Hydrocolloids, 23(6), 1527-1534 (2009)
Catalytically-inactive beta-amylase BAM4 required for starch breakdown in Arabidopsis leaves is a starch-binding-protein
Li J, et al.
Archives of Biochemistry and Biophysics, 489(1-2), 92-98 (2009)
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