CAS 9037-22-3

Amylopectin

Description:

Amylopectin is a highly branched polysaccharide and a major component of starch, which is a key energy storage molecule in plants. It is composed of glucose units linked primarily by α-1,4 glycosidic bonds, with branching occurring through α-1,6 glycosidic bonds approximately every 24 to 30 glucose units. This structure gives amylopectin a tree-like appearance, contributing to its solubility and digestibility compared to its counterpart, amylose, which is largely linear. Amylopectin is typically found in granules within plant tissues and plays a crucial role in the energy metabolism of plants and animals. It is insoluble in cold water but can gelatinize when heated in water, making it useful in various food applications as a thickening agent. Additionally, amylopectin's branched structure allows for rapid enzymatic breakdown, providing a quick source of glucose when needed. Its CAS number, 9037-22-3, is used for identification in chemical databases and regulatory contexts.

Formula: C₃₀H₅₂O₂₆

InChI: InChI=1/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

Synonyms:

• Amaizo 839
• Amilopectina
• Amioca
• Amioca Powder T
• Amioca TF
• Amioca WCS
• Amylopectine
• Amylopectins
• Amylopektin
• Baomanbio T 0018
• C*Gel 04201
• C*Pharm 12018
• C^*Gel 04201
• Cato 225
• Cato 240
• Cato 270
• Cerestar SF 04201
• Cg 04201
• Clearam CH 1505
• Clearam CI 1000
• Clearam CI 3000
• Clearam MH 1015
• Cleer-Cote 625NB
• Corn starch amylopectin
• Eliane 100
• Eliane Gel 100
• Eliane SC 160
• Farinex WM 55
• Farinex WM 85
• Film Kote 54
• Honen Alpha Waxy Starch
• Icb 3100
• Kosol
• Maisita 21.007
• Matsunorin A
• Matsunorin N
• Mazaca 3401X
• Meritena 300
• N 200 (starch)
• Novation 2600
• Novation 5600
• Novation Prima 300
• Pectin, amylo
• Pregeflo C 100
• Remyflo S 200
• Remyline AX-DR
• Remyline XS-B
• Sf 930
• Starch, waxy
• Ultra-Crisp CS
• Ultraamylopectin N
• Ultrasperse A
• Unii-4Xo4Qfv777
• Versasheen
• WCS
• Waxilys
• Waxilys 100
• Waxilys 200
• Waxy 7350
• Waxy Alpha Y
• Waxy Corn Starch Y
• Waxy Starch Y
• Waxy corn starch
• Waxy maize starch
• Waxy potato starch
• Waxy starch
• alpha-D-glucopyranosyl-(1->4)-[alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranosyl-(1->6)]-alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranose
• Amylopectin
• AMYLOPECTIN STARCH
• amylopectin from potato starch
• Amylopectin Hydrate (Amylose free), from Waxy Corn
• Amylopectin Hydrate
• AMYLOPECTIN FROM POTATO
• AMYLOPECTIN FROM MAIZE
• Amylopectin, from Corn
• AMYLOPECTIN AUS KARTOFFELSTAERKE*
• Amylopectin Hydrate (Amylose free)
• Hydrate (Amylose free), from Waxy Corn

Amylopectin Hydrate (Amylose free), from Waxy Corn,

CAS: 9037-22-3

Formula: C₃₀H₅₂O₂₆

Purity: 95%

Color and Shape: Solid

Molecular weight: 828.7183

Ref: IN-DA003NW3

Amylopectin, 10mM (in DMSO)

CAS: 9037-22-3

Amylopectin, 10mM (in DMSO)

Purity: ≥98%

Molecular weight: 828.72g/mol

Ref: 54-BUP18951

Amylopectin

CAS: 9037-22-3

Color and Shape: White powder

Ref: 7W-GC4534

Amylopectin (Amylose free), from Waxy Corn

CAS: 9037-22-3

Formula: (C₆H₁₀O₅)n

Color and Shape: White to Almost white powder to crystal

Ref: 3B-A0456

Amylopectin

CAS: 9037-22-3

Amylopectin, a glucose-based, highly branched polysaccharide, pairs with amylose to form starch; bonds are α-1,4 and branches at α-1,6.

Formula: C₃₀H₅₂O₂₆

Purity: ≥98%

Color and Shape: Solid

Molecular weight: 828.72

Ref: TM-TN6768

Amylopectin - from potato starch

CAS: 9037-22-3

Starch component; highly branched glucan

Color and Shape: White Off-White Powder

Ref: 3D-YA164124

Amylopectin - from maize

CAS: 9037-22-3

Amylopectin is composed of between 2,000 to 200,000 glucose residues linked α (1→4) with α (1→6) branching. The molecule is highly branched, every 24 to 30 glucose units, resulting in a soluble molecule with many terminal residues. Starch is made of about 70% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice, waxy potato starch, waxy corn, and lower in long-grain rice, amylomaize, and russet potatoes).

Color and Shape: Powder

Ref: 3D-YA39745