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S2004

Sigma-Aldrich

Starch from potato

Soluble

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About This Item

Formule linéaire :
(C6H10O5)n
Numéro CAS:
9005-25-8
Numéro CE :
232-679-6
Numéro MDL:
MFCD00082026
Code UNSPSC :
12352201
ID de substance PubChem :
24899505
Nomenclature NACRES :
NA.21

Source biologique

potato

Niveau de qualité

200

Forme

powder

Couleur

white

Plage de pH utile

5.0-7.5 (2% in water)

Température de stockage

room temp

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Catégories apparentées

Description générale

Starch is a carbohydrate reserve in plants and a major source of energy for humans. In plants, starch is found in chloroplasts of leaf and in the amyloplasts of tuber and seeds. Structurally, starch consists of two major polysaccharides, namely amylose and amylopectin. Both consists of chains of -(1,4)-linked D-glucose residues interconnected through -(1,6)-glycosidic linkages. Potato starch is superior to others, functionally, because of its low lipid level. Nutritional composition of starch comprises of rapidly digestible starch, slowly digestible starch, and resistant starch (RS). Amylases are the starch degrading enzymes. Starch digestibility affects the blood glucose levels and is controlled by factors like carbohydrate contents of foods, nutritional composition of starch and cooking foods. Inhibition of pancreatic amylase is of therapeutic importance for delaying starch digestion, to prevent postprandial hyperglycemia. Food industries use starch as thickening agent.

Application

Starch from potato has been used as a substrate for α-amylase inhibition assay, by use of raw and cooked food samples and aerial parts of Trichosanthes cucumerina Linn, as a substrate to determine SusG activity, in animal gut microbiota activity using DNSA assay.

Autres remarques

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

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

nwg

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
0000382983
0000358502
0000194726
0000343695
0000343694

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing
Altemimin AB
Foods (Basel, Switzerland), 7(2), 14-14 (2018)
Starch: as simple as A, B, C?
Wang TL, et al.
Journal of Experimental Botany, 49(320), 481-502 (1998)
Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking
Saidu S, et al.
Frontiers in nutrition, 4, 60-60 (2017)
Amylases: Characteristics and industrial applications
Saini R, et al.
Journal of Pharmacognosy and Phytochemistry, 6(4), 1865-1871 (2017)
Understanding starch structure: Recent progress
Bertoft E
Agronomy, 7(3), 56-56 (2017)
Afficher tous les articles scientifiques apparentés

Protocoles

Enzymatic Assay of Pectinase

To measure pectinase activity, a titrimetric stop reaction assay is used. One unit of pectinase will liberate 1 μmol of galacturonic acid from poly-galacturonic acid per hour at pH 4.0 at 25 °C.

Enzymatic Assay of Amyloglucosidase (EC 3.2.1.3)

This procedure may be used for the determination of Amyloglucosidase activity using starch as the substrate.

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.

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