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Merck
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Key Documents

A0512

Sigma-Aldrich

直链淀粉 来源于马铃薯

used as amylase substrate

同義詞:

α-Amylose

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About This Item

線性公式:
(C6H10O5)n
CAS號碼:
MDL號碼:
分類程式碼代碼:
12352201
PubChem物質ID:
NACRES:
NA.25

生物源

potato

品質等級

形狀

powder

雜質

amylopectin, essentially free
≤10% ethanol
≤2% butanol

顏色

white to off-white

溶解度

0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless

儲存溫度

room temp

InChI

1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17-,18-/m1/s1

InChI 密鑰

FYGDTMLNYKFZSV-PXXRMHSHSA-N

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一般說明

直链淀粉是淀粉中普遍存在的碳水化合物聚合物,由一条长α-1,4-链的线性链和罕见的α-1,6链分支点构成。它通常存在颗粒的非晶区。它具有左旋α螺旋结构,且螺旋结构的一圈由六到八个脱水葡萄糖基组成。

應用

马铃薯中的直链淀粉已用作标准品,以通过碘结合比色法测定大米淀粉的表观直链淀粉含量(AAC)。

生化/生理作用

直链淀粉是一种多聚葡萄糖多糖,与支链淀粉一起生成淀粉。 支链淀粉的糖苷键为是α-1,4键。直链淀粉用于鉴定、鉴别和表征淀粉酶。直链淀粉用作增稠剂、胶凝剂和乳液稳定剂。直链淀粉用于制备具有药物释放潜力的薄膜和膜。

基底

血清淀粉酶的底物。

其他說明

为了全面了解我们针对客户研究提供的各种多糖产品,建议您访问我们的碳水化合物分类页面。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Eye Irrit. 2

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable


分析證明 (COA)

輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。

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Shujun Wang et al.
Scientific reports, 6, 28271-28271 (2016-06-21)
A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means
Fernanda M Carbinatto et al.
International journal of pharmaceutics, 423(2), 281-288 (2011-12-20)
Pectin-high amylose starch mixtures (1:4; 1:1; 4:1) were cross-linked at different degrees and characterized by rheological, thermal, X-ray diffraction and NMR analyses. For comparison, samples without cross-linker addition were also prepared and characterized. Although all samples behaved as gels, the
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
Ling Yan et al.
Journal of the American Chemical Society, 135(10), 3748-3751 (2013-01-24)
Portable devices with the advantages of rapid, on-site, user-friendly, and cost-effective assessment are widely applied in daily life. However, only a limited number of quantitative portable devices are commercially available, among which the personal glucose meter (PGM) is the most

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