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A0512

Sigma-Aldrich

Amylose from potato

used as amylase substrate

Sinónimos:

α-Amylose

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About This Item

Fórmula lineal:
(C6H10O5)n
Número de CAS:
9005-82-7
MDL number:
MFCD00134652
UNSPSC Code:
12352201
PubChem Substance ID:
24890430
NACRES:
NA.25

biological source

potato

Quality Level

300

form

powder

impurities

amylopectin, essentially free
≤10% ethanol
≤2% butanol

color

white to off-white

solubility

0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless

storage temp.

room temp

InChI

1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17-,18-/m1/s1

InChI key

FYGDTMLNYKFZSV-PXXRMHSHSA-N

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General description

Amylose, a ubiquitous carbohydrate polymer in starch, is made up of a long α-1,4-linked linear chain with rare α-1,6-linked branch points. It is usually seen in the amorphous regions of the granule. It has a left-handed α-helical structure with one turn of the helix consisting of six to eight anhydroglucose units.

Application

Amylose from potatoes has been used as a standard to determine the apparent amylose content (AAC) of rice starch by the iodine-binding colorimetric method.

Biochem/physiol Actions

Amylose is a polyglucose polysaccharide that makes starch(s) together with amylopectin. The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening and gelling agent, and emulsion stabilizer. Amylose is used to prepare films and membranes with potential use in drug delivery.

Substrates

A substrate for serum amylase.

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.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Xingli Liu et al.
Carbohydrate polymers, 283, 119148-119148 (2022-02-15)
In order to provide a theoretical basis on how germination treatment modulated the pasting behaviors of starches from native and germinated waxy brown rice, impacts of germination on the molecular and supramolecular structures and pasting behaviors were evaluated. Multiple analytical
Shujun Wang et al.
Scientific reports, 6, 28271-28271 (2016-06-21)
A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a
Caili Li et al.
Carbohydrate polymers, 245, 116557-116557 (2020-07-29)
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
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means
Rachmawati Rachmawati et al.
Biomacromolecules, 14(2), 575-583 (2013-01-16)
Several methods were used to investigate the possibility of preparing inclusion complexes between amylose and polytetrahydrofurans (PTHF) via direct mixing. Potato amylose (M(v) ∼ 200 kg/mol) and synthetic amylose (M(n) 42 kg/mol) were complexed with PTHF having different molecular weights
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