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A0512

Sigma-Aldrich

Amylose from potato

used as amylase substrate

Synonyme(s) :

α-Amylose

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About This Item

Formule linéaire :
(C6H10O5)n
Numéro CAS:
9005-82-7
Numéro MDL:
MFCD00134652
Code UNSPSC :
12352201
ID de substance PubChem :
24890430
Nomenclature NACRES :
NA.25
Le tarif et la disponibilité ne sont pas disponibles actuellement.

Source biologique

potato

Niveau de qualité

300

Forme

powder

Impuretés

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

Couleur

white to off-white

Solubilité

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

Température de stockage

room temp

Chaîne SMILES 

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

Clé InChI

FYGDTMLNYKFZSV-PXXRMHSHSA-N

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Catégories apparentées

Description générale

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.

Actions biochimiques/physiologiques

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.

Substrats

A substrate for serum amylase.

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.

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H319

Classification des risques

Eye Irrit. 2

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
0000424737
0000424736
0000424735
0000424734
0000424734

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Starch, soluble ACS reagent

Sigma-Aldrich

S9765

Starch, soluble

Alfadex European Pharmacopoeia (EP) Reference Standard

A1225000

Alfadex

Starch from potato Powder

Sigma-Aldrich

S4251

Starch from potato

Starch from potato Soluble

Sigma-Aldrich

S2004

Starch from potato

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
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
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
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means
Afficher tous les articles scientifiques apparentés

Questions

1–9 of 9 Questions  

  1. How is shipping temperature determined? And how is it related to the product storage temperature?

    1 answer

    1. Products may be shipped at a different temperature than the recommended long-term storage temperature. If the product quality is sensitive to short-term exposure to conditions other than the recommended long-term storage, it will be shipped on wet or dry-ice. If the product quality is NOT affected by short-term exposure to conditions other than the recommended long-term storage, it will be shipped at ambient temperature. As shipping routes are configured for minimum transit times, shipping at ambient temperature helps control shipping costs for our customers. For more information, please refer to the Storage and Transport Conditions document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/316/622/storage-transport-conditions-mk.pdf

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  2. How can I determine the shelf life / expiration / retest date of this product?

    1 answer

    1. If this product has an expiration or retest date, it will be shown on the Certificate of Analysis (COA, CofA). If there is no retest or expiration date listed on the product's COA, we do not have suitable stability data to determine a shelf life. For these products, the only date on the COA will be the release date; a retest, expiration, or use-by-date will not be displayed.
      For all products, we recommend handling per defined conditions as printed in our product literature and website product descriptions. We recommend that products should be routinely inspected by customers to ensure they perform as expected.
      For products without retest or expiration dates, our standard warranty of 1 year from the date of shipment is applicable.
      For more information, please refer to the Product Dating Information document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/449/386/product-dating-information-mk.pdf

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  3. What is the purity of amylose of Product A0512?

    1 answer

    1. This product is tested for suitability as an amylase substrate. The purity is not determined. Note that this material may contain up to 10% ethanol and 2% butanol. This information is reported on a lot to lot basis. Please see the link below to review a sample or lot specific Certificate of Analysis:
      https://www.sigmaaldrich.com/product/sigma/a0512#product-documentation

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  4. What do the "Types" of Amylose from Potato, Product A0512, mean?

    1 answer

    1. The "Type" of the product has no significant meaning outside Sigma-Aldrich. The differences between products were designated by types before Sigma had established product numbers for specific products. The types were differentiated on several bases, including manufacturing method, source, and purity.

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  5. What is the molecular weight of Amylose from Potato, Product A0512?

    1 answer

    1. Sigma-Aldrich has not determined the molecular weight of the product. One reported range is from 40,000 to 340,000 Daltons, with chains containing 250 to 2000 anhydroglucose units. Source: WHO Food Additives Series No. 5.

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  6. What is the method of preparation of Amylose from Potato, Product A0512?

    1 answer

    1. The method of preparation is given in Street and Close, Clin. Chim. Acta, 1, 256-268 (1956). Potato starch is dissolved in boiling 2% (w/v) NaCl solution, filtered while hot, then cooled. Thymol is added, and the mixture is stirred for 48 hr. Amylopectin is decanted away in the supernatant. The precipitate is washed six times with concentrated thymol solution, four times with absolute ethanol, and dried.

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  7. What can I use to solubilize Amylose from Potato, Product A0512?

    1 answer

    1. This product is soluble in 50 mM NaOH at a concentration of 1 mg/mL. The product can also be dissolved as follows (final concentration = 1 mg/ml): Dissolve 100 mg in 1 mL ethanol. Add 10 mL water and 2 mL of 10% NaOH. Heat in boiling water bath until sample dissolves, cool to ambient temperature, then dilute to 100 mL with water.

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  8. What is the blue value of Amylose from Potato, Product A0512? How is it determined?

    1 answer

    1. Prepare iodine solution and Solution A:  1. Iodine solution: 0.2% iodine in 2% potassium iodide.2. Solution A: To 100 mg of sample in 100 mL flask, add 1 mL ethanol. Add 10 mL water and 2 mL of 10% NaOH. Warm in boiling water bath until sample dissolves. After cooling, dilute to 100 mL with water.Transfer 2.5 mL of solution A to 250 mL flask. To this flask, add 50 mL water, then 2 drops of 6 N hydrochloric acid, followed by 2.5 mL of Iodine solution. Dilute to 250 mL with water. Read absorbance at 680 nm against a blank.The final solution to be read will be at a sample concentration of 10 μg per mL, and 1% of the iodine solution.This procedure is based on McCready, R. M., and Hassid, W. Z., The Separation and Quantitative Estimation of Amylose and Amyolpectin in Potato Starch. J. Am. Chem. Soc., Vol. 65, pp. 1154-1157 (1943).

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  9. What is the Department of Transportation shipping information for this product?

    1 answer

    1. Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product.

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