Sigma-Aldrich A0512 Amylose from potato used as amylase substrate 5 gr
Marka
Stok Kodu
LB.SA.A0512-5G
Kısa Bilgi
Synonym(s): α-Amylose Linear Formula: (C6H10O5)n CAS Number: 9005-82-7 MDL number: MFCD00134652 PubChem Substance ID: 24890430 NACRES: NA.25
Bilgi
CAS Number: 9005-82-7
| Sigma-Aldrich A0512 Amylose from potato used as amylase substrate 5 gr |
| Synonym(s): α-Amylose Linear Formula: (C6H10O5)n CAS Number: 9005-82-7 MDL number: MFCD00134652 PubChem Substance ID: 24890430 NACRES: NA.25 |
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PROPERTIES
biological source potato
Quality Level 300 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 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 DESCRIPTION General description 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. Substrates A substrate for serum amylase. 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. |
