CAS 9005-82-7

Amylose

Description:

Amylose is a polysaccharide and a component of starch, primarily composed of long, unbranched chains of glucose units linked by α(1→4) glycosidic bonds. It typically constitutes about 20-30% of starch, with the remainder being amylopectin, which is branched. Amylose is characterized by its helical structure, which allows it to form a gel-like consistency when dissolved in water, making it important in food science and various industrial applications. It is insoluble in cold water but can form a colloidal solution when heated. Amylose has a relatively low molecular weight compared to amylopectin, which contributes to its unique properties. It is also known for its ability to form complexes with iodine, resulting in a characteristic blue color, which is often used as a qualitative test for the presence of starch. Additionally, amylose is digestible by enzymes such as amylase, making it a significant source of energy in the human diet. Its properties are influenced by factors such as the degree of polymerization and the presence of other components in starch.

Formula: Unspecified

Synonyms:

• AS 30 (carbohydrate)
• Amilosa
• Amylose EX 1
• Ao 512
• As 10
• As 110
• As 30
• As 320
• As 5
• As 70
• Bar 5K1
• Ex-I
• Kleptose Linecaps 17
• Polyamylose
• San Super 240L
• Sigma AO 512
• Unii-7Tdq74Y18L
• V Amylose
• α-Amylose

Amylose

CAS: 9005-82-7

Formula: (C₆H₁₀O₅)n

Color and Shape: White to off-white powder

Ref: 7W-GC8576

Amylose

CAS: 9005-82-7

Amylose (straight chain starch) is a polysaccharide, a natural product and a biochemical reagent, composed of α-D-glucose units.

Formula: C₁₈H₃₂O₁₆

Color and Shape: Solid

Molecular weight: 504.438

Ref: TM-T37769

Amylose

CAS: 9005-82-7

Amylose

Color and Shape: white powder

Ref: 54-BIA1408

Amylose

CAS: 9005-82-7

Formula: (C₆H₁₀O₅)n

Color and Shape: Neat

Molecular weight: 504.4

Ref: TR-A636830

Amylose

CAS: 9005-82-7

Starch consists of two polysaccharides, amylose and amylopectin and represents approximately 20-25% of the total polysaccharide content in starch. Amylose molecules consist of single mostly unbranched chains of 500-20,000 α-(1->4)-D-glucose residues dependent on source (e.g. wheat, rice, potato, tapioca, etc). Amylose can form an extended shape (hydrodynamic radius 7-22 nm) but generally tends to wind up into a rather stiff left-handed single helix or form even stiffer parallel left-handed double helical junction zones. Hydrogen bonding between aligned chains causes retrogradation and releases some of the bound water (syneresis). The aligned chains may then form double stranded crystallites that are resistant to amylases. These possess extensive inter- and intra-strand hydrogen bonding, resulting in a fairly hydrophobic structure of low solubility. The amylose content of starches is thus the major cause of resistant starch formation.

Formula: (C₆H₁₀O₅)n

Color and Shape: White Off-White Powder

Ref: 3D-YA10257

Amylose

CAS: 9005-82-7

Purity: 70%

Ref: 10-F555064

AMYLOSE

CAS: 9005-82-7

Formula: C₁₈H₃₂O₁₆

Purity: 71%

Color and Shape: Solid

Molecular weight: 504.4371

Ref: IN-DA00GT82