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S2630

Sigma-Aldrich

Starch from potato

Soluble

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About This Item

Linear Formula:
(C6H10O5)n
CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:

Quality Level

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Application

For determination of α-amylase (diastase) activity.

Storage Class Code

11 - Combustible Solids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


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Joao F Requicha et al.
Journal of orthopaedic research : official publication of the Orthopaedic Research Society, 32(7), 904-909 (2014-03-08)
Damages in the maxillofacial bones are frequent in humans following trauma, metabolic diseases, neoplasia, or inflammatory processes. Many of the available treatments to regenerate bone are often ineffective. The goal of this work was to assess the in vivo behavior
Anne Krog Ingerslev et al.
The British journal of nutrition, 111(9), 1564-1576 (2014-02-11)
The effects of increased colonic fermentation of dietary fibres (DF) on the net portal flux (NPF) of carbohydrate-derived metabolites (glucose, SCFA and, especially, butyrate), hormones (insulin, C-peptide, glucagon-like peptide 1 and glucose-dependent insulinotropic peptide) and NEFA were studied in a
Prameela Krishnan et al.
Journal of bioscience and bioengineering, 117(4), 512-518 (2013-11-19)
Changes in water status of developing grains of maize (Zea mays L.) grown under different nitrogen levels were characterized by nuclear magnetic resonance (NMR) spectroscopy. There were distinct changes in water status of grains due to the application of different
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
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

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