S2630
Starch from potato
Soluble
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About This Item
Fórmula lineal:
(C6H10O5)n
Número de CAS:
Número CE:
Número MDL:
Código UNSPSC:
12352201
ID de la sustancia en PubChem:
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Nivel de calidad
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Aplicación
For determination of α-amylase (diastase) activity.
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
nwg
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
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Xuguo Duan et al.
Wei sheng wu xue bao = Acta microbiologica Sinica, 53(7), 648-656 (2013-11-08)
Pullulanase and isoamylase belong to the GH13 family (glycoside hydrolase family 13) with similar sequence, catalytic mechanism and three-dimensional fold ((beta/alpha)8-barrel structure). Starch debranching enzymes can hydrolyze the alpha-1,6-glucosidic bonds at the branch sites of starch, and improve raw material
Karolien Decamps et al.
Food chemistry, 148, 235-239 (2013-11-23)
The impact of pyranose oxidase (P₂O), glucose oxidase (GO) and H₂O₂ on gluten agglomeration during wheat flour gluten-starch separation was studied. Analysis of gluten aggregate sizes in batter formed from wheat flour dough revealed that increasing levels of oxidising agents
Taha Rashid et al.
Clinical & developmental immunology, 2013, 872632-872632 (2013-06-20)
Both ankylosing spondylitis (AS) and Crohn's disease (CD) are chronic and potentially disabling interrelated conditions, which have been included under the group of spondyloarthropathies. The results of a large number of studies support the idea that an enteropathic pathogen, Klebsiella
Xinhai Chen et al.
Biochimica et biophysica acta, 1844(4), 818-828 (2014-02-26)
The inherent immobility of rice (Oryza sativa L.) limited their abilities to avoid heat stress and required them to contend with heat stress through innate defense abilities in which heat shock proteins played important roles. In this study, Hsp26.7, Hsp23.2
Shujun Wang et al.
Food & function, 4(11), 1564-1580 (2013-10-08)
Starch is the most important glycemic carbohydrate in foods. The relationship between the rate and extent of starch digestion to produce glucose for absorption into the bloodstream and risk factors for diet-related diseases is of considerable nutritional interest. Native starch
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