The amylose to amylopectin ratio is not determined for this product. However, numerous literature references suggest corn starch has a range of 25 - 28% amylose to 72 - 75% amylopectin. Please see the link below to review an example:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8747220/
S9679
Starch from corn
Sinonimo/i:
Corn starch, Starch from maize
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About This Item
Formula condensata:
(C6H10O5)n
Numero CAS:
Numero CE:
Numero MDL:
Codice UNSPSC:
12352201
ID PubChem:
NACRES:
NA.21
Prezzi e disponibilità al momento non sono disponibili
Prodotti consigliati
Origine biologica
corn
Livello qualitativo
Stato
solid
Colore
white
Intervallo di pH utile
4.0 -7.0
Temperatura di conservazione
room temp
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Descrizione generale
Starch is a naturally occurring, abundantly available, and biodegradable polysaccharide. It is stored in the various parts of the plant such as roots, leaves, stems, tubers, fruits, and pollen grains. Corn starch is made up of 25% amylose and 75% amylopectin.[1]
Applicazioni
Azioni biochim/fisiol
Starch facilitates the storage of energy in plants. Corn starch has a wide variety of applications like paper bags, stationery, tissues, manufacturing antibiotics, and drip-feed systems. It can also be used in increasing the stiffness of the fabric and improve its appearance. Corn starch is also a part of human and animal diets.[1]
Altre note
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
nwg
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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I clienti hanno visto anche
Shazia Tabasum et al.
International journal of biological macromolecules, 122, 969-996 (2018-10-21)
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and amylase composition in the starch firmly affects the properties
Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
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Food Hydrocolloids, 24(2-3), 152-163 (2010)
G Giuberti et al.
Animal : an international journal of animal bioscience, 7(9), 1446-1453 (2013-06-21)
The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by
D Dan Ramdath et al.
Foods (Basel, Switzerland), 9(2) (2020-02-15)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat
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What is the percentage of amylose and amylopectin?
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