Molecular structure of Amylose from potato, CAS Number: 9005-82-7
Amylose from potato (CAS 9005-82-7)
Application:
Amylose from potato is a polysaccharide
CAS Number:
9005-82-7
Purity:
≥98%
Molecular Formula:
(C6H10O5)n
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
QUICK LINKS
Ordering Information
Description
Technical Information
Safety Information
SDS & Certificate of Analysis
Amylose from potato is a component of starch when combined with amylopectin. The compound has been used as a thickening agent as well as an emulsion stabilizer. There is potential for the compound to be used in drug delivery.
Amylose from potato (CAS 9005-82-7) References
- An ESR assay for alpha-amylase activity toward succinylated starch, amylose and amylopectin. | Marcazzan, M., et al. 1999. J Biochem Biophys Methods. 38: 191-202. PMID: 10100950
- Nanostructural analysis of starch components by atomic force microscopy. | Dang, JM., et al. 2006. J Microsc. 224: 181-6. PMID: 17204065
- Starch flavor: apparent discrimination between amylopectin and amylose by rats. | Ramirez, I. 1991. Physiol Behav. 50: 1181-6. PMID: 1798773
- Cationic dendronization of amylose via click chemistry for complexation and transfection of plasmid DNA. | Mai, K., et al. 2015. Int J Biol Macromol. 79: 209-16. PMID: 25944369
- Insight on the changes of cassava and potato starch granules during gelatinization. | Han, H., et al. 2019. Int J Biol Macromol. 126: 37-43. PMID: 30584939
- The size dependence of the average number of branches in amylose. | Wang, K., et al. 2019. Carbohydr Polym. 223: 115134. PMID: 31426958
- Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions. | Kim, HR., et al. 2020. Food Chem. 318: 126490. PMID: 32146307
- Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers | Gudmundsson, M., & Eliasson, A. C. 1990. Carbohydrate Polymers. 13(3): 295-315.
- Molecular structures obtained from mixed amylose and potato starch dispersions and their rheological behaviour | Svegmark, K., Kidman, S., & Hermansson, A. M. 1993. Carbohydrate polymers. 22(1): 19-29.
- Internal structure of the potato starch granule revealed by chemical gelatinization | Jane, J. L., & Shen, J. J. 1993. Carbohydrate Research. 247: 279-290.
- Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study | Lundqvist, H., Eliasson, A. C., & Olofsson, G. 2002. Carbohydrate Polymers. 49(2): 109-120.
- Gel formation in mixtures of high amylopectin potato starch and potato starch | Ortega-Ojeda, F. E., Larsson, H., & Eliasson, A. C. 2004. Carbohydrate polymers. 56(4): 505-514.
- Molecular encapsulation of flavours as helical inclusion complexes of amylose | Wulff, G., Avgenaki, G., & Guzmann, M. S. 2005. Journal of cereal science. 41(3): 239-249.
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Amylose from potato, 250 mg | sc-254946 | 250 mg | $61.00 | |||
Amylose from potato, 1 g | sc-254946A | 1 g | $105.00 | |||
Amylose from potato, 5 g | sc-254946B | 5 g | $599.00 |