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• 试剂商城
• 直接询价

分类

• {SNA} Biochemicals and Reagents, Carbohydrates, Carbohydrates A to Z, Carbohydrates A-C, Cell Biology, Fiber and Prebiotics, Functional Foods, Nutrition Research, Polysaccharide, Soluble Fiber, Including Prebiotics
• {SNA} Biochemicals and Reagents, Carbohydrates, Carbohydrates A to Z, Carbohydrates A-C, Fiber and Prebiotics, Functional Foods, Nutrition Research, Polysaccharide, Soluble Fiber, Including Prebiotics, 细胞生物学
• Biochemicals and Reagents, Carbohydrates, Carbohydrates A to Z, Carbohydrates A-C, Fiber and Prebiotics,
• {SNA} Carbohydrates A to Z,

产品应用

• 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.

相关文献及参考

• Lin Q, Huang B, Zhang M, et al., Functional interactions between starch synthase III and isoamylase-type starch debranching enzyme in maize endosperm. Plant Physiol. 158(2) , 679-92, (2011)
• Dhital S, Shrestha AK, Hasjim J, Gidley MJ., Physicochemical and structural properties of maize and potato starches as a function of granule size. J. Agric. Food Chem. 59 , 10151-10161, (2011)
• Johnston DA, Mukerjea R, Robyt JF., Preparation and characterization of new and improved soluble-starches, -amylose, and -amylopectin by reaction with benzaldehyde/zinc chloride. Carbohydr. Res. 346 , 2777-2784, (2011)
• Zhu F, Corke H, Åman P, Bertoft E., Structures of building blocks in clusters of sweetpotato amylopectin. Carbohydr. Res. 346 , 2913-2924, (2011)
• Juna S, Huber A., 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. J. Chromatogr. A. 1219 , 161-172, (2012)
• Merck 14 ,481

安全信息

其他信息

• 支链淀粉白色粉状，又称胶淀粉。支链淀粉是以优质糯玉米为原料生产的一种纯天然支链淀粉。与普通淀粉相比具有较高的膨胀性、粘滞性和透明度，其膨胀性是普通淀粉的２.７倍。普通淀粉溶液很不稳定，贮存时逐渐变成混浊，胶粘性降低，最后出现白色结晶沉淀。而支链淀粉很容易溶于水生成稳定的溶液，且具有很强的粘度，不易发生老化，淀粉液在贮存过程中，不发生沉淀。
• 支链淀粉白色粉状，又称胶淀粉。支链淀粉是以优质糯玉米为原料生产的一种纯天然支链淀粉。与普通淀粉相比具有较高的膨胀性、粘滞性和透明度，其膨胀性是普通淀粉的２.７倍。普通淀粉溶液很不稳定，贮存时逐渐变成混浊，胶粘性降低，最后出现白色结晶沉淀。而支链淀粉很容易溶于水生成稳定的溶液，且具有很强的粘度，不易发生老化，淀粉液在贮存过程中，不发生沉淀。 支链淀粉是一个具有树枝形分支结构的多糖。相对分子质量较大，一般由1000－300,000个左右葡萄糖单位组成，分子量约为100万，有些可达600万。D-吡喃葡萄糖单位通过α-1,4-苷键连接成一直链，此直链上又可通过α-1,6-苷键形成侧链，在侧链上又会出现另一个分支侧链。主链中每隔6－9个葡萄糖残基就有一个分支，每一个支链平均含有约15－18个葡萄糖残基，平均每24－30个葡萄糖残基中就有一个非还原尾基。因此支链淀粉的结构为高支化聚合物，十分复杂。