A8515

Amylopectin from potato starch

• Numéro CAS: 9037-22-3
• Numéro CE : 232-911-6
• Numéro MDL: MFCD00130510
• Code UNSPSC : 12352201
• Nomenclature NACRES : NA.25

Propriétés

• Source biologique: potato
• Forme: powder
• Impuretés: <25% water (Karl Fischer)
• Solubilité: water: 7.69 mg/mL, clear to hazy, colorless to faintly yellow
• Température de stockage: room temp
• InChI: 1S/C30H52O26/c31-1-6-11(35)13(37)19(43)28(50-6)55-24-9(4-34)52-27(21(45)16(24)40)48-5-10-25(56-29-20(44)14(38)12(36)7(2-32)51-29)17(41)22(46)30(53-10)54-23-8(3-33)49-26(47)18(42)15(23)39/h6-47H,1-5H2/t6-,7-,8-,9-,10-,11-,12-,13+,14+,15-,16-,17-,18-,19-,20-,21-,22-,23-,24-,25-,26+,27+,28-,29-,30-/m1/s1
• Clé InChI: WMGFVAGNIYUEEP-WUYNJSITSA-N

Description

Application

Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.

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.

Informations sur la sécurité

• 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
• Équipement de protection individuelle: Eyeshields, Gloves, type N95 (US)