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10120

Amylopectin from maize

Name: Amylopectin from maize
Brand: SIGMA

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CAS Number:

9037-22-3

EC Number:

232-911-6

MDL number:

MFCD00130510

NACRES:

NA.25

biological source

maize (

)

Quality Level

100

form

powder

ign. residue

≤0.1%

color

white to off-white

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

Related Categories

Carbohydrates for Biochemical Research

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

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

Structural characterization of amylopectin

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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T. Baba et al.

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

Preparation and characterization of new and improved soluble-starches, -amylose, and -amylopectin by reaction with benzaldehyde/zinc chloride.

David A Johnston et al.

Carbohydrate research, 346(17), 2777-2784 (2011-11-08)

Seven different starches from potato, rice, maize, waxymaize, amylomaize-VII, shoti, and tapioca, and potato amylose and potato amylopectin have been reacted with benzaldehyde, catalyzed by ZnCl(2), to give new water-soluble starches and water soluble-amylose and soluble-amylopectin. In contrast to the

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

Effect of varying flow regimes upon elution behaviour, apparent molecular characteristics and hydrodynamic properties of amylopectin isolated from normal corn starch using asymmetrical flow field-flow fractionation.

Shazia Juna et al.

Journal of chromatography. A, 1219, 161-172 (2011-12-07)

A detailed study of the elution behaviour, apparent molecular characteristics and hydrodynamic properties of amylopectin-type fraction (isolated from normal corn starch) in aqueous media employing asymmetrical flow field-flow fractionation (AF4) was undertaken by systematically varying the channel flow (F(ch)), cross

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