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A8515

Sigma-Aldrich

Amylopectin from potato starch

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About This Item

CAS Number:
9037-22-3
EC Number:
232-911-6
MDL number:
MFCD00130510
UNSPSC Code:
12352201
NACRES:
NA.25

biological source

potato

form

powder

impurities

<25% water (Karl Fischer)

solubility

water: 7.69 mg/mL, clear to hazy, colorless to faintly yellow

storage temp.

room temp

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

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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.

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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Sushil Dhital et al.
Journal of agricultural and food chemistry, 59(18), 10151-10161 (2011-08-16)
Chemical composition, molecular structure and organization, and thermal and pasting properties of maize and potato starches fractionated on the basis of granule size were investigated to understand heterogeneity within granule populations. For both starches, lipid, protein, and mineral contents decreased
Anas Iqbal et al.
Saudi journal of biological sciences, 28(2), 1283-1296 (2021-02-23)
Improving grain filling in the presernt farming systems is crucial where grain filling is a concern due to the extreme use of chemical fertilizers (CF). A field experiment was conducted at the experimental station of Guangxi University, China in 2019
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
Torsten Witt et al.
Biomacromolecules, 13(12), 4273-4282 (2012-11-16)
Chain (branch) length distributions (CLD) from size-exclusion chromatography of a series of waxy starches were parametrized using both an empirical and a biosynthesis-based method and correlated with their crystalline-amorphous lamellar properties obtained from X-ray scattering. Correlations were best seen with
Maria Łabanowska et al.
Carbohydrate polymers, 91(1), 339-347 (2012-10-10)
Degradation of starch and the constituent fractions: amylopectin and amylose during thermal treatment in the range 423-503 K was investigated by electron paramagnetic resonance (EPR) and Raman spectroscopy. Degradation process was accompanied by the generation of carbon-centered stable radicals. EPR
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