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Merck
CN

S4180

Starch from corn

practical grade

Synonym(s):

Corn starch, Starch from maize

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About This Item

Linear Formula:
(C6H10O5)n
CAS Number:
9005-25-8
UNSPSC Code:
12352201
PubChem Substance ID:
24899593
EC Number:
232-679-6
NACRES:
NA.21
MDL number:
MFCD00082026

Key Documents

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Product Name

Starch from corn, practical grade

biological source

corn

grade

practical grade

form

solid

color

white

useful pH range

4.3 - 6.7

storage temp.

room temp

Quality Level

200

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Application

Starch from corn has been used:
  • in the preparation of test diet pellets
  • to study the activity of recombinant β-amylase (BAM) proteins
  • to study the amylopectin molecular structures and functional properties

General description

Starch is a natural storage carbohydrate polymer produced by plants and varies in its form and function. It is considered as a macroconstituent of food and serves as an energy source. It is renewable and can be biodegraded. Glucose polymers, amylose and amylopectin forms starch molecule. Starch influences the food structure and quality. It is a native high amylose corn starch.

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

11 - Combustible Solids

wgk

nwg

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

监管及禁止进口产品
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Certificates of Analysis (COA)

Lot/Batch Number
0000500754
0000500755
0000500755
0000500754
0000485468

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Catalytically-inactive beta-amylase BAM4 required for starch breakdown in Arabidopsis leaves is a starch-binding-protein
Li J, et al.
Archives of Biochemistry and Biophysics, 489(1-2), 92-98 (2009)
Form and functionality of starch
Copeland L, et al.
Food Hydrocolloids, 23(6), 1527-1534 (2009)
Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
Lin L, et al.
Food Hydrocolloids, 52, 359-368 (2016)
Starch nanoparticles: a review
Le Corre D, et al.
Biomacromolecules, 11(5), 1139-1153 (2010)
Aspects of the physical chemistry of starch
Parker R and Ring SG
Journal of Cereal Science, 34(1), 1-17 (2001)
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