S4180
Starch from corn
practical grade
Sinónimos:
Corn starch, Starch from maize
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About This Item
Fórmula lineal:
(C6H10O5)n
Número de CAS:
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.21
Productos recomendados
biological source
corn
Quality Level
grade
practical grade
form
solid
color
white
useful pH range
4.3 - 6.7
storage temp.
room temp
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Categorías relacionadas
General description
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.
Application
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
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
11 - Combustible Solids
wgk_germany
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Los clientes también vieron
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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