S2630
Starch from potato
Soluble
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About This Item
Linear Formula:
(C6H10O5)n
CAS Number:
UNSPSC Code:
12352201
EC Number:
232-679-6
PubChem Substance ID:
MDL number:
Product Name
Starch from potato, Soluble
Quality Level
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Application
For determination of α-amylase (diastase) activity.
Storage Class
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
Regulatory Information
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Joao F Requicha et al.
Journal of orthopaedic research : official publication of the Orthopaedic Research Society, 32(7), 904-909 (2014-03-08)
Damages in the maxillofacial bones are frequent in humans following trauma, metabolic diseases, neoplasia, or inflammatory processes. Many of the available treatments to regenerate bone are often ineffective. The goal of this work was to assess the in vivo behavior
Prameela Krishnan et al.
Journal of bioscience and bioengineering, 117(4), 512-518 (2013-11-19)
Changes in water status of developing grains of maize (Zea mays L.) grown under different nitrogen levels were characterized by nuclear magnetic resonance (NMR) spectroscopy. There were distinct changes in water status of grains due to the application of different
Anne Krog Ingerslev et al.
The British journal of nutrition, 111(9), 1564-1576 (2014-02-11)
The effects of increased colonic fermentation of dietary fibres (DF) on the net portal flux (NPF) of carbohydrate-derived metabolites (glucose, SCFA and, especially, butyrate), hormones (insulin, C-peptide, glucagon-like peptide 1 and glucose-dependent insulinotropic peptide) and NEFA were studied in a
Shujun Wang et al.
Food & function, 4(11), 1564-1580 (2013-10-08)
Starch is the most important glycemic carbohydrate in foods. The relationship between the rate and extent of starch digestion to produce glucose for absorption into the bloodstream and risk factors for diet-related diseases is of considerable nutritional interest. Native starch
Karolien Decamps et al.
Food chemistry, 148, 235-239 (2013-11-23)
The impact of pyranose oxidase (P₂O), glucose oxidase (GO) and H₂O₂ on gluten agglomeration during wheat flour gluten-starch separation was studied. Analysis of gluten aggregate sizes in batter formed from wheat flour dough revealed that increasing levels of oxidising agents
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