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S9679

Sigma-Aldrich

Starch from corn

Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.

Synonyme(s) :

Corn starch, Starch from maize

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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 :
24899847
Nomenclature NACRES :
NA.21

Source biologique

corn

Niveau de qualité

200

Forme

solid

Couleur

white

Plage de pH utile

4.0 -7.0

Température de stockage

room temp

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Catégories apparentées

Description générale

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.

Application

Starch from corn has been used for the evaluation of amylose content in bananas for standard curve preparation. It has also been used in hydrolysis studies via in vitro fermentation using pig fecal inoculum.

Actions biochimiques/physiologiques

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.

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

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

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Certificats d'analyse (COA)

Lot/Batch Number
0000400237
0000386631
0000370167
0000400237
0000370167

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Consulter la Bibliothèque de documents

Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
Li M C, et al.
International journal of food properties, 23(1), 1168-1175 (2020)
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
Effect of cryo-milling on starches: Functionality and digestibility
Dhital S, et al.
Food Hydrocolloids, 24(2-3), 152-163 (2010)
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
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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