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About This Item
Linear Formula:
(C6H10O5)n
CAS Number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.25
MDL number:
biological source
potato
Quality Segment
form
powder
impurities
amylopectin, essentially free, ≤10% ethanol, ≤2% butanol
color
white to off-white
solubility
0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless
storage temp.
room temp
SMILES string
O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO)O[C@H]3O[C@@H]([C@H]([C@@H]([C@H]3O)O)O)CO)O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)O)CO
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 key
FYGDTMLNYKFZSV-PXXRMHSHSA-N
General description
A substrate for serum amylase.
Amylose, a ubiquitous carbohydrate polymer in starch, is made up of a long α-1,4-linked linear chain with rare α-1,6-linked branch points. It is usually seen in the amorphous regions of the granule. It has a left-handed α-helical structure with one turn of the helix consisting of six to eight anhydroglucose units.
Application
Amylose from potatoes has been used as a standard to determine the apparent amylose content (AAC) of rice starch by the iodine-binding colorimetric method.
Biochem/physiol Actions
Amylose is a polyglucose polysaccharide that makes starch(s) together with amylopectin. The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening and gelling agent, and emulsion stabilizer. Amylose is used to prepare films and membranes with potential use in drug delivery.
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.
Signal Word
Warning
Hazard Codes
Precautionary Statements
Hazard Classifications
Eye Irrit. 2
Storage Class
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
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