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S4180

Sigma-Aldrich

Starch from corn

practical grade

Synonym(s):

Corn starch, Starch from maize

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About This Item

Linear Formula:
(C6H10O5)n
CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.21

biological source

corn

Quality Level

grade

practical grade

form

solid

color

white

useful pH range

4.3 - 6.7

storage temp.

room temp

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General description

Starch is a natural storage carbohydrate polymer produced by plants and varies in its form and function. It is considered as a macroconstituent of food and serves as an energy source. It is renewable and can be biodegraded. Glucose polymers, amylose and amylopectin forms starch molecule. Starch influences the food structure and quality. It is a native high amylose corn starch.

Application

Starch from corn has been used:
  • in the preparation of test diet pellets
  • to study the activity of recombinant β-amylase (BAM) proteins
  • to study the amylopectin molecular structures and functional properties

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 Code

11 - Combustible Solids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Starch nanoparticles: a review
Le Corre D, et al.
Biomacromolecules, 11(5), 1139-1153 (2010)
Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
Lin L, et al.
Food Hydrocolloids, 52, 359-368 (2016)
Form and functionality of starch
Copeland L, et al.
Food Hydrocolloids, 23(6), 1527-1534 (2009)
Catalytically-inactive beta-amylase BAM4 required for starch breakdown in Arabidopsis leaves is a starch-binding-protein
Li J, et al.
Archives of Biochemistry and Biophysics, 489(1-2), 92-98 (2009)
Aspects of the physical chemistry of starch
Parker R and Ring SG
Journal of Cereal Science, 34(1), 1-17 (2001)

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