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A0512

Sigma-Aldrich

Amylose aus Kartoffeln

used as amylase substrate

Synonym(e):

α-Amylose

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About This Item

Lineare Formel:
(C6H10O5)n
CAS-Nummer:
9005-82-7
MDL-Nummer:
MFCD00134652
UNSPSC-Code:
12352201
PubChem Substanz-ID:
24890430
NACRES:
NA.25

Biologische Quelle

potato

Qualitätsniveau

300

Form

powder

Verunreinigungen

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

Farbe

white to off-white

Löslichkeit

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

Lagertemp.

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

InChIKey

FYGDTMLNYKFZSV-PXXRMHSHSA-N

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Verwandte Kategorien

Allgemeine Beschreibung

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.

Anwendung

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. Wirkung

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.

Substrate

A substrate for serum amylase.

Sonstige Hinweise

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Piktogramme

Exclamation mark
GHS07

Signalwort

Warning

H-Sätze

H319

Gefahreneinstufungen

Eye Irrit. 2

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Zulassungslistungen

Zulassungslistungen werden hauptsächlich für chemische Produkte erstellt. Für nicht-chemische Produkte können hier nur begrenzte Angaben gemacht werden. Kein Eintrag bedeutet, dass keine der Komponenten gelistet ist. Es liegt in der Verantwortung des Benutzers, die sichere und legale Verwendung des Produkts zu gewährleisten.

EU REACH Annex XVII (Restriction List)

CAS No.

Analysenzertifikate (COA)

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Stärke, löslich ACS reagent

Sigma-Aldrich

S9765

Stärke, löslich

Alfadex European Pharmacopoeia (EP) Reference Standard

A1225000

Alfadex

Stärke aus Kartoffeln Powder

Sigma-Aldrich

S4251

Stärke aus Kartoffeln

Stärke aus Kartoffeln Soluble

Sigma-Aldrich

S2004

Stärke aus Kartoffeln

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
Xingli Liu et al.
Carbohydrate polymers, 283, 119148-119148 (2022-02-15)
In order to provide a theoretical basis on how germination treatment modulated the pasting behaviors of starches from native and germinated waxy brown rice, impacts of germination on the molecular and supramolecular structures and pasting behaviors were evaluated. Multiple analytical
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
Rachmawati Rachmawati et al.
Biomacromolecules, 14(2), 575-583 (2013-01-16)
Several methods were used to investigate the possibility of preparing inclusion complexes between amylose and polytetrahydrofurans (PTHF) via direct mixing. Potato amylose (M(v) ∼ 200 kg/mol) and synthetic amylose (M(n) 42 kg/mol) were complexed with PTHF having different molecular weights
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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