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Amylopectin from maize

Name: Amylopectin from maize
Brand: SIGMA

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Número CAS:

9037-22-3

UNSPSC Code:

12352201

NACRES:

NA.25

EC Number:

232-911-6

MDL number:

MFCD00130510

Servicio técnico

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Propiedades

Quality Level

100

biological source

maize (

)

form

powder

ign. residue

≤0.1%

color

white to off-white

SMILES string

O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO[C@H]4O[C@@H]([C@H]([C@@H]([C@H]4O)O)O[C@H]5O[C@@H]([C@H]([C@@H]([C@H]5O)O)O)CO)CO)O[C@H]3O[C@@H]([C@H]([C@@H]([C@H]3O)O)O)CO)O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)O)CO

InChI

1S/C30H52O26/c31-1-6-11(35)13(37)19(43)28(50-6)55-24-9(4-34)52-27(21(45)16(24)40)48-5-10-25(56-29-20(44)14(38)12(36)7(2-32)51-29)17(41)22(46)30(53-10)54-23-8(3-33)49-26(47)18(42)15(23)39/h6-47H,1-5H2/t6-,7-,8-,9-,10-,11-,12-,13+,14+,15-,16-,17-,18-,19-,20-,21-,22-,23-,24-,25-,26+,27+,28-,29-,30-/m1/s1

InChI key

WMGFVAGNIYUEEP-WUYNJSITSA-N

Descripción

General description

α-1,4-glucan with α-1,6-cross-linking; one terminal group per 25 glucose units

Application

Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.

Other Notes

Structural characterization of amylopectin

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Clase de almacenamiento

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number

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T. Baba et al.

Agricultural and Biological Chemistry, 48, 1763-1763 (1984)

High-amylose wheat starch: Structural basis for water absorption and pasting properties.

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

Structures of building blocks in clusters of sweetpotato amylopectin.

Fan Zhu et al.

Carbohydrate research, 346(18), 2913-2925 (2011-11-11)

φ,β-Limit dextrins of domains and clusters of sweetpotato amylopectin were subjected to extensive hydrolysis by Bacillus amyloliquefaciens α-amylase to release building blocks and reveal the internal structures of clusters. The composition of building blocks was analyzed by size-fractionation, gel permeation

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