CAS 9005-25-8

Almidón

Descripción:

Almidón, con el número CAS 9005-25-8, es un polisacárido compuesto por numerosas unidades de glucosa unidas por enlaces glucosídicos. Se produce principalmente en las plantas como un medio de almacenamiento de energía y se encuentra abundantemente en fuentes como patatas, maíz y trigo. Almidón existe en dos formas principales: amiloza, que es típicamente lineal y helicoidal, y amilopectina, que es ramificada. Esta variación estructural influye en sus propiedades físicas, como la solubilidad y el comportamiento de gelificación. Almidón es un polvo blanco e inodoro que es insoluble en agua fría, pero puede formar un gel cuando se calienta en agua, lo que lo hace útil en la cocina y el procesamiento de alimentos. Sirve como agente espesante, estabilizador y texturizador en varios productos alimenticios. Además, Almidón se utiliza en la producción de biocombustibles, plásticos biodegradables y productos farmacéuticos. Su digestibilidad varía, con algunas formas que son descompuestas rápidamente por enzimas, mientras que otras son resistentes, contribuyendo a la fibra dietética. En general, Almidón es un carbohidrato versátil y esencial en aplicaciones tanto alimentarias como industriales.

Fórmula: Unspecified

Sinónimos:

• 1401B
• 75A
• AccuGel
• Almidon
• Alpha-Starch
• Amaizow13
• Amicoa
• Amidon
• Amidulin
• Amigel
• Amilofaks
• Amylogel
• Amylogum
• Amylomaizevii
• Amylum
• Amyral
• Aquapel(Polysaccharide)
• Argobrandcornstarch
• Asagao
• Atomyl
• C*Gel
• C^*Gel
• Claro5591
• Clearjel
• Collamil
• Cornstarch
• Cpc3005
• Creamgel
• Crystalean
• Dexyace
• Dunamyl
• Eco-Maize
• Emes-Ef
• Envirofil
• Era-Tab
• Eurylon
• Excelsior
• F-Smash
• Filter-Check
• Finesnow
• HaemoCer
• HiMaize
• Hitex
• Hwangmi
• Hylon
• Impermex
• J-Spd
• Jpcs-W
• Kiyou
• Kuroba
• Luremild
• MSPrebiotic
• Maizena
• Maranta
• Matsunorin
• Melogel
• Melojel
• Meluna
• Merigel
• MiraQuick
• Miyabinori
• Mogul
• Momiji
• Mxpp
• Mxppj
• Nabond
• Nkl-L
• Novation
• Novelose
• Octie
• Oilcure
• Optagrade
• PCS
• Permalose
• Pince-Ace
• Pinebrand
• Remyline
• Renatur
• Rheotack
• Roadster
• Ruuamairudo
• SDU
• SF-α
• Sago
• Sakura
• Sepistab
• Soft-Set
• Solonace
• St-C
• Staerken
• Starch
• Starches
• Starke
• Supergell
• TPS
• Tanpopo
• Tapioca
• Tapon
• Trogum
• Ultra-sperse
• W-Gum
• Waxylis
• Yamato-nori
• Yoki
• Zam-X
• α-Starch
• Maize Starch
• Arrowroot starch
• Pregelatine starch

Starch, powder, from potato

CAS: 9005-25-8

Fórmula: (C₆H₁₀O₅)n

Forma y color: White or off-white powder

Peso molecular: -

Ref: 7W-GC9642

Starch

CAS: 9005-25-8

Starch

Fórmula: C₁₃H₂₆O₁₁

Pureza: ≥95%

Peso molecular: 358.34

Ref: 54-OR1131638

Starch (Smithies); for electrophoresis

CAS: 9005-25-8

Fórmula: (C₆H₁₀O₅)n

Forma y color: White powder

Peso molecular: (162.14)n

Ref: 7W-GE6857

Corn starch

CAS: 9005-25-8

Starch is a two component polysaccharide mixture of amylose and amylopectin. Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches. Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages. The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch. Starch is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals. The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules. Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.

Pureza: Min. 95%

Forma y color: Powder

Ref: 3D-YC35117

Wheat starch

CAS: 9005-25-8

Starch is an energy storing polysaccharide produced by higher plants and some algae. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of polysaccharide: the linear and helical amylose (α-1,4-linked glucose) and the branched amylopectin (α-1,4 and α-1,6-linked glucose). Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Pureza: Min. 95%

Forma y color: Powder

Ref: 3D-YW32318

Starch from potato

CAS: 9005-25-8

Starch is an energy storing polysaccharide produced by higher plants and some algae. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of polysaccharide: the linear and helical amylose (α-1,4-linked glucose) and the branched amylopectin (α-1,4 and α-1,6-linked glucose). Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Forma y color: White Powder

Ref: 3D-YS164195

Starch Corn pure

CAS: 9005-25-8

Forma y color: White to off-white, Powder

Ref: SR-58254

Potato Starch pure

CAS: 9005-25-8

Forma y color: White, Fine amorphous powder

Ref: SR-69285

Pregelatinized starch

CAS: 9005-25-8

Starch is a two component polysaccharide mixture of amylose and amylopectin. Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches. Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages. The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch. Starch is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals. The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules. Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.

Pureza: Min. 95%

Forma y color: Powder

Ref: 3D-YP35111