Unfortunately, the average molecular weight of this product is not determined, therefore the number of monomeric subunits comprising the polymer cannot be estimated.
10120
Amylopectin from maize
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About This Item
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Productos recomendados
biological source
maize (
)
Quality Level
form
powder
ign. residue
≤0.1%
color
white to off-white
SMILES string
O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO[C@H]4O[C@@H]([C@H]([C@@H]([C@H]4O)O)O[C@H]5O[C@@H]([C@H]([C@@H]([C@H]5O)O)O)CO)CO)O[C@H]3O[C@@H]([C@H]([C@@H]([C@H]3O)O)O)CO)O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)O)CO
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
InChI key
WMGFVAGNIYUEEP-WUYNJSITSA-N
General description
α-1,4-glucan with α-1,6-cross-linking; one terminal group per 25 glucose units
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.
Other Notes
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Structural characterization of amylopectin[1]
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Seven different starches from potato, rice, maize, waxymaize, amylomaize-VII, shoti, and tapioca, and potato amylose and potato amylopectin have been reacted with benzaldehyde, catalyzed by ZnCl(2), to give new water-soluble starches and water soluble-amylose and soluble-amylopectin. In contrast to the
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High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS
Fan Zhu et al.
Carbohydrate research, 346(18), 2913-2925 (2011-11-11)
φ,β-Limit dextrins of domains and clusters of sweetpotato amylopectin were subjected to extensive hydrolysis by Bacillus amyloliquefaciens α-amylase to release building blocks and reveal the internal structures of clusters. The composition of building blocks was analyzed by size-fractionation, gel permeation
Li Guo et al.
Carbohydrate polymers, 92(1), 441-447 (2012-12-12)
The compatibilities of amylose/tea polysaccharide (Am/TPS) and amylopectin/tea polysaccharide (Ap/TPS) in water were investigated with theoretical calculations and experimental measurements. To achieve this, dilute-solution viscometry (DSV) and high-speed differential scanning calorimetry (hyper-DSC) were used. The compatibility criteria on the basis
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I want to know how many monomers compose one polymer in average.
1 answer-
Helpful?
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what is the molecular weight of amylopectin from maize?
1 answer-
The molecular weight of this product has not been determined. However, a number of references suggest a molecular weight of 828.7.
See the link below to the ChemBK listing: https://www.chembk.com/en/chem/9037-22-3Helpful?
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