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CAS：9005-82-7
Appearance：White to light yellow brown powder
Storage：Store at RT，10 years
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| Name | Amylose |
| CAS | 9005-82-7 |
| Molecular Formula | (C6H10O5)n |
| Storage | Store at RT，10 years |
| Appearance | White to light yellow brown powder |
| Source | from potato |
| Solubility | 25mg/mL 1M NaOH |
| Unit | Piece |
| Specification | 250mg 1g |
Description: α-amylase substrate.
Type: Type III
Impurities: amylopectin, essentially free≤10%
Butanol solubility: soluble in 1M NaOH, reference concentration 25mg/ml.
Science: Difference between amylose and amylopectin
1. Amylose starch is not easy to be boiled into paste after cooling, and its macromolecular structure, glucose molecules are arranged neatly. Amylopectin is easy to paste and its viscosity is larger, but it cannot be a gel after cooling, and the glucose molecules are not arranged neatly in structure.
2, amylose in the iodine - potassium iodide solution is blue, amylopectin is purple. Amylopectin is more viscous than amylose. The solubility of amylose is greater than that of amylopectin, and the monosaccharides of amylose are connected by vin-1, 4 glucoside bond, vin-1, 6 glucoside bond in addition to vin-1, 4 glucoside bond connection. They also show different colors when they encounter starch.
3, there are two types of starch amylose and amylopectin. Amylose contains hundreds of glucose units, amylopectin contains thousands of glucose units. In the natural starch, about 22% to 26% of the straight chain, it is soluble, and the rest is branched starch.
When tested with iodine solution, amylose solution appears blue, while amylopectin turns reddish brown when in contact with iodine.
The reason is that amylose with long helical segments can form complexes with long chains of polyi3 - and produce blue color.
The amylose - iodine complex contains 19% iodine.
The compound of amylopectin with iodine produces a reddish reddish color because the branched chains of amylopectin are too short to form long chains of polyi 3 -.
Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
Remark：These protocols are for reference only. Solarbio does not independently validate these methods.
Note：
1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.
2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.
3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.
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Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties
Click to check >>Author：Liqun Li, Zhenzhen Liu, Xu Li, Xiangnan Chu, Weibing Yang, Bingxin Wang, Yanzhou Xie, Xuejun Li
IF：6.5900
Publish_to：Frontiers in Nutrition
PMID：37266134
