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Key Documents

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S5296

Supelco

Starch from corn

analytical standard, analytical standard for Starch Assay Kits SA-20 and STA-20

Sinónimos:

Corn starch, Starch from maize

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About This Item

Fórmula lineal:
(C6H10O5)n
Número de CAS:
9005-25-8
EC Number:
232-679-6
MDL number:
MFCD00082026
UNSPSC Code:
85151701
PubChem Substance ID:
24899646
NACRES:
NA.24

biological source

corn

Quality Level

100

grade

analytical standard

analyte chemical class(es)

oligosaccharides

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

food and beverages

format

neat

storage temp.

2-8°C

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Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Storage Class

11 - Combustible Solids

wgk_germany

nwg

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
0000381823
0000380436
0000381823
0000380436
0000320735

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Nicholas Arpaia et al.
Nature, 504(7480), 451-455 (2013-11-15)
Intestinal microbes provide multicellular hosts with nutrients and confer resistance to infection. The delicate balance between pro- and anti-inflammatory mechanisms, essential for gut immune homeostasis, is affected by the composition of the commensal microbial community. Regulatory T cells (Treg cells)
Amanda Bortolini Silveira et al.
PLoS genetics, 9(4), e1003437-e1003437 (2013-04-18)
Epigenetic variation, such as heritable changes of DNA methylation, can affect gene expression and thus phenotypes, but examples of natural epimutations are few and little is known about their stability and frequency in nature. Here, we report that the gene
Daniëlle Haenen et al.
The Journal of nutrition, 143(12), 1889-1898 (2013-10-18)
Consumption of resistant starch (RS) has been associated with various intestinal health benefits, but knowledge of its effects on global gene expression in the colon is limited. The main objective of the current study was to identify genes affected by
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
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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