Amylose from potato

English Name: amylase from potato

Other name: sugar starch

CAS No.: 9005-82-7

Molecular formula: (C6H10O5) n

Grade: br

Type: type III

Impurity: ≤ 10% butanol

Solubility：1 mg/ml, 0.05 M NaOH

Physicochemical properties: white or off white to light yellow powder. It is one of the two main macromolecular carbohydrates (amylose and amylopectin) that make up natural starch. As a polymer of glucose, it is composed of α- A chain like substance formed by connecting glucose units with glycosidic bonds. Its molecules usually curl into spirals. There are six glucose molecules per revolution. The degree of polymerization, that is, the number of glucose units is about 100 ~ 6000, forming molecules of different sizes, and its molecular weight is the product of the degree of polymerization and the molecular weight of glucose unit 162. Amylose constitutes the white particles of natural starch, which affects the properties and related applications of natural starch with its different properties from amylopectin. For example, amylose can combine with higher alcohols and higher fatty acids to form compounds and precipitate. It is easy to degrade in alkaline solution. It also has the tendency of "retrogradation" due to molecular condensation, which is called "rejuvenation" and "aging" in industry. Its straight chain can be β- Amylase is completely digested. Starch reacts with iodine to form a blue complex. It exists in most natural starches from cereals, potatoes and other crops, generally 17% - 27% of starch

Purpose: biochemical research.

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