Amylopectin / gum starch / starch concentrate /amylopectin

English Name: Amlopectin from potato star

Other names: gum starch; Starch extract

CAS No.: 9037-22-3

Grade: br

Moisture: ≤ 15.0%

Physicochemical properties: white or off white powder. Potato extract, odorless and tasteless. Hygroscopic. Insoluble in cold water, ethanol and ether. Yes, borrow α (1 → 4) and about 4% α (1 → 6) composed of branched glucose units linked by glycosidic bonds. It reacts with iodine in purplish red (maximum absorption wavelength 540nm). As a polymer of glucose, except by α- 1,4 glycosidic bonds are linked to glucose to form a straight chain. In addition, there are α- 1,6 glycosidic bonds connect glucose to form many branched chains, and the molecules are dendritic. The degree of polymerization, that is, the number of glucose units, is about 1000 ~ 3000000, 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. Amylopectin forms white granules of natural starch, which affects the properties and related applications of natural starch because of its different properties from amylose. For example, amylopectin has high viscosity, weak "retrogradation" tendency, relatively stable, and is not easy to "age" and "regenerate". β- Amylase can only digest about 50%. Starch reacts with iodine and turns red. It exists in almost all natural starches from cereals, potatoes and other crops, accounting for about 75% - 80% of starch. Some sticky glutinous rice and sticky corn are almost all amylopectin

Purpose: biochemical research. Branched chain enzyme assay

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English Name: Amlopectin from Maize

Other names: gum starch; Starch extract

CAS No.: 9037-22-3

Grade: br

Total nitrogen: ≤ 0.06%

Ash content: ≤ 0.1%

Physicochemical properties (the following information is for reference only): white or off white powder. Corn extract, odorless and tasteless. Hygroscopic. Insoluble in cold water, ethanol and ether. Yes, borrow α (1 → 4) and about 4% α (1 → 6) composed of branched glucose units linked by glycosidic bonds. It reacts with iodine in purplish red (maximum absorption wavelength 540nm). one of. As a polymer of glucose, except by α- 1,4 glycosidic bonds are linked to glucose to form a straight chain. In addition, there are α- 1,6 glycosidic bonds connect glucose to form many branched chains, and the molecules are dendritic. The degree of polymerization, that is, the number of glucose units, is about 1000 ~ 3000000, 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. Amylopectin forms white granules of natural starch, which affects the properties and related applications of natural starch because of its different properties from amylose. For example, amylopectin has high viscosity, weak "retrogradation" tendency, relatively stable, and is not easy to "age" and "regenerate". β- Amylase can only digest about 50%. Starch reacts with iodine and turns red. It exists in almost all natural starches from cereals, potatoes and other crops, accounting for about 75% - 80% of starch. Some sticky glutinous rice and sticky corn are almost all amylopectin

Usage: This product is only for scientific research, and cannot be used for other purposes. (the following uses are for reference only) branched chain enzyme determination

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