Quality Level
SMILES string
O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO[C@H]4O[C@@H]([C@H]([C@@H]([C@H]4O)O)O[C@H]5O[C@@H]([C@H]([C@@H]([C@H]5O)O)O)CO)CO)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 key
WMGFVAGNIYUEEP-WUYNJSITSA-N
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
biological source
maize (
)
form
powder
ign. residue
≤0.1%
color
white to off-white
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
T. Baba et al.
Agricultural and Biological Chemistry, 48, 1763-1763 (1984)
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
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
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
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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