A0512
Amylose from potato
used as amylase substrate
Synonym(s):
α-Amylose
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
(C6H10O5)n
CAS Number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.25
MDL number:
biological source
potato
Quality Level
form
powder
impurities
amylopectin, essentially free, ≤10% ethanol, ≤2% butanol
color
white to off-white
solubility
0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless
storage temp.
room temp
SMILES string
O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO)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/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17-,18-/m1/s1
InChI key
FYGDTMLNYKFZSV-PXXRMHSHSA-N
General description
A substrate for serum amylase.
Amylose, a ubiquitous carbohydrate polymer in starch, is made up of a long α-1,4-linked linear chain with rare α-1,6-linked branch points. It is usually seen in the amorphous regions of the granule. It has a left-handed α-helical structure with one turn of the helix consisting of six to eight anhydroglucose units.
Application
Amylose from potatoes has been used as a standard to determine the apparent amylose content (AAC) of rice starch by the iodine-binding colorimetric method.
Biochem/physiol Actions
Amylose is a polyglucose polysaccharide that makes starch(s) together with amylopectin. The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening and gelling agent, and emulsion stabilizer. Amylose is used to prepare films and membranes with potential use in drug delivery.
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.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Related Content
Shujun Wang et al.
Scientific reports, 6, 28271-28271 (2016-06-21)
A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a
Xingli Liu et al.
Carbohydrate polymers, 283, 119148-119148 (2022-02-15)
In order to provide a theoretical basis on how germination treatment modulated the pasting behaviors of starches from native and germinated waxy brown rice, impacts of germination on the molecular and supramolecular structures and pasting behaviors were evaluated. Multiple analytical
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means