Merck
CN

A0512

Sigma-Aldrich

直链淀粉 来源于马铃薯

used as amylase substrate

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别名:
α-Amylose
线性分子式:
(C6H10O5)n
CAS号:
MDL编号:
PubChem化学物质编号:
NACRES:
NA.25

生物来源

potato

质量水平

形式

powder

杂质

amylopectin, essentially free
≤10% ethanol
≤2% butanol

颜色

white to off-white

溶解性

0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless

储存温度

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

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此商品
A6237A7005A3176
form

powder

form

lyophilized powder

form

ammonium sulfate suspension

form

powder

impurities

amylopectin, essentially free, ≤10% ethanol, ≤2% butanol

impurities

-

impurities

-

impurities

-

color

white to off-white

color

-

color

-

color

-

solubility

0.05 M NaOH: 1 mg/mL, clear to slightly hazy, colorless

solubility

-

solubility

-

solubility

-

storage temp.

room temp

storage temp.

−20°C

storage temp.

2-8°C

storage temp.

2-8°C

一般描述

直链淀粉是淀粉中普遍存在的碳水化合物聚合物,由一条长α-1,4-链的线性链和罕见的α-1,6链分支点构成。它通常存在颗粒的非晶区。它具有左旋α螺旋结构,且螺旋结构的一圈由六到八个脱水葡萄糖基组成。

应用

马铃薯中的直链淀粉已用作标准品,以通过碘结合比色法测定大米淀粉的表观直链淀粉含量(AAC)。

生化/生理作用

直链淀粉是一种多聚葡萄糖多糖,与支链淀粉一起生成淀粉。 支链淀粉的糖苷键为是α-1,4键。直链淀粉用于鉴定、鉴别和表征淀粉酶。直链淀粉用作增稠剂、胶凝剂和乳液稳定剂。直链淀粉用于制备具有药物释放潜力的薄膜和膜。

底物

血清淀粉酶的底物。

其他说明

为了全面了解我们针对客户研究提供的各种多糖产品,建议您访问我们的碳水化合物分类页面。

象形图

Exclamation mark

警示用语:

Warning

危险声明

危险分类

Eye Irrit. 2

储存分类代码

11 - Combustible Solids

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable


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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. What can I use to solubilize Amylose from Potato, Product A0512?

    This product is soluble in 50 mM NaOH at a concentration of 1 mg/mL. The product can also be dissolved as follows (final concentration = 1 mg/ml): Dissolve 100 mg in 1 mL ethanol. Add 10 mL water and 2 mL of 10% NaOH. Heat in boiling water bath until sample dissolves, cool to ambient temperature, then dilute to 100 mL with water.

  4. What is the blue value of Amylose from Potato, Product A0512? How is it determined?

    Prepare iodine solution and Solution A:  1. Iodine solution: 0.2% iodine in 2% potassium iodide.2. Solution A: To 100 mg of sample in 100 mL flask, add 1 mL ethanol. Add 10 mL water and 2 mL of 10% NaOH. Warm in boiling water bath until sample dissolves. After cooling, dilute to 100 mL with water.Transfer 2.5 mL of solution A to 250 mL flask. To this flask, add 50 mL water, then 2 drops of 6 N hydrochloric acid, followed by 2.5 mL of Iodine solution. Dilute to 250 mL with water. Read absorbance at 680 nm against a blank.The final solution to be read will be at a sample concentration of 10 μg per mL, and 1% of the iodine solution.This procedure is based on McCready, R. M., and Hassid, W. Z., The Separation and Quantitative Estimation of Amylose and Amyolpectin in Potato Starch. J. Am. Chem. Soc., Vol. 65, pp. 1154-1157 (1943).

  5. What is the molecular weight of Amylose from Potato, Product A0512?

    Sigma-Aldrich has not determined the molecular weight of the product. One reported range is from 40,000 to 340,000 Daltons, with chains containing 250 to 2000 anhydroglucose units. Source: WHO Food Additives Series No. 5.

  6. What is the method of preparation of Amylose from Potato, Product A0512?

    The method of preparation is given in Street and Close, Clin. Chim. Acta, 1, 256-268 (1956). Potato starch is dissolved in boiling 2% (w/v) NaCl solution, filtered while hot, then cooled. Thymol is added, and the mixture is stirred for 48 hr. Amylopectin is decanted away in the supernatant. The precipitate is washed six times with concentrated thymol solution, four times with absolute ethanol, and dried.

  7. What do the "Types" of Amylose from Potato, Product A0512, mean?

    The "Type" of the product has no significant meaning outside Sigma-Aldrich. The differences between products were designated by types before Sigma had established product numbers for specific products. The types were differentiated on several bases, including manufacturing method, source, and purity.

  8. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  9. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  10. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

Shujun Wang et al.
Scientific reports, 6, 28271-28271 (2016-06-21)
A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a
Xingli Liu et al.
Carbohydrate polymers, 283, 119148-119148 (2022-02-15)
In order to provide a theoretical basis on how germination treatment modulated the pasting behaviors of starches from native and germinated waxy brown rice, impacts of germination on the molecular and supramolecular structures and pasting behaviors were evaluated. Multiple analytical
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means
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
Ahmed A Younes et al.
Journal of pharmaceutical and biomedical analysis, 75, 74-85 (2013-01-15)
Nine polysaccharide-based chiral stationary phases (CSPs) were used to define a separation strategy that combines normal-phase (NP), reversed-phase (RP) and polar organic solvent chromatography (POSC) modes. After limiting ourselves to two CSPs per mode, in total, five CSPs, Chiralpak AD

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