The amylose and amylopectin content of this product are determined. Historical data indicates an amylose content of <3%.
Fortfahren mit
S7260
Stärke aus Reis
Anmelden zur Ansicht der Organisations- und Vertragspreise.
Größe auswählen
Ansicht ändern
| Packungsgröße | SKU | Verfügbarkeit | Preis |
|---|---|---|---|
| 500 g | Warenkorb auf Verfügbarkeit prüfen | € 31,10 | |
| 1 kg | Warenkorb auf Verfügbarkeit prüfen | € 61,20 |
Über diesen Artikel
Lineare Formel:
(C6H10O5)n
CAS-Nummer:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.21
EC Number:
232-679-6
MDL number:
Technischer Dienst
Benötigen Sie Hilfe? Unser Team von erfahrenen Wissenschaftlern ist für Sie da.
Unterstützung erhaltenbiological source
rice
Quality Level
form
solid
impurities
≤1% protein content
color
white
pH
5.5-7.0
SMILES string
OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11+,12-/m1/s1
InChI key
GUBGYTABKSRVRQ-ASMJPISFSA-N
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.
1 of 1
Dieser Artikel | |||
|---|---|---|---|
| biological source rice | biological source corn | biological source corn | biological source - |
| Quality Level 200 | Quality Level 200 | Quality Level 100 | Quality Level 100 |
| form solid | form solid | form - | form - |
| impurities ≤1% protein content | impurities - | impurities - | impurities - |
| color white | color white | color - | color - |
| pH 5.5-7.0 | pH - | pH - | pH - |
Lagerklasse
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Hier finden Sie alle aktuellen Versionen:
Besitzen Sie dieses Produkt bereits?
In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.
Artikel
Explore how carbohydrates function as excipients and carriers in drug delivery, with insights into mechanisms, case studies, and future trends.
Discover the role of carbohydrates in drug delivery, from solubility and stability improvement to advanced controlled-release systems.
Chonthira Sarawong et al.
Food chemistry, 143, 33-39 (2013-09-24)
Green banana flour was extruded through a co-rotating twin-screw extruder with constant barrel temperature. The objectives of this study were to determine the effect of extrusion cooking variables (feed moisture, FM, 20% and 50%; screw speed, SS, 200 and 400rpm)
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
Global Trade Item Number
| SKU | GTIN |
|---|---|
| S7260-1KG | 04061836959852 |
| S7260-500G | 04061836959869 |
-
Is there any information of the amylose/amylopectine ratio or amylose content for this? and molecular weight ? purity ?
1 answer-
Helpful?
-