S9679
Starch from corn
Synonyme(s) :
Corn starch, Starch from maize
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A propos de cet article
Formule linéaire :
(C6H10O5)n
Numéro CAS:
UNSPSC Code:
12352201
PubChem Substance ID:
EC Number:
232-679-6
NACRES:
NA.21
MDL number:
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Laissez-nous vous aiderbiological source
corn
form
solid
color
white
useful pH range
4.0 -7.0
storage temp.
room temp
Quality Level
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General description
Starch is a naturally occurring, abundantly available, and biodegradable polysaccharide. It is stored in the various parts of the plant such as roots, leaves, stems, tubers, fruits, and pollen grains. Corn starch is made up of 25% amylose and 75% amylopectin.
Application
Starch from corn has been used for the evaluation of amylose content in bananas for standard curve preparation. It has also been used in hydrolysis studies via in vitro fermentation using pig fecal inoculum.
Biochem/physiol Actions
Starch facilitates the storage of energy in plants. Corn starch has a wide variety of applications like paper bags, stationery, tissues, manufacturing antibiotics, and drip-feed systems. It can also be used in increasing the stiffness of the fabric and improve its appearance. Corn starch is also a part of human and animal diets.
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.
Classe de stockage
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Shazia Tabasum et al.
International journal of biological macromolecules, 122, 969-996 (2018-10-21)
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and amylase composition in the starch firmly affects the properties
Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
Li M C, et al.
International journal of food properties, 23(1), 1168-1175 (2020)
Effect of cryo-milling on starches: Functionality and digestibility
Dhital S, et al.
Food Hydrocolloids, 24(2-3), 152-163 (2010)
G Giuberti et al.
Animal : an international journal of animal bioscience, 7(9), 1446-1453 (2013-06-21)
The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by
D Dan Ramdath et al.
Foods (Basel, Switzerland), 9(2) (2020-02-15)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat
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