S9679
Starch from corn
Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.
Synonym(s):
Corn starch, Starch from maize
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About This Item
Linear Formula:
(C6H10O5)n
CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.21
biological source
corn
Quality Level
form
solid
color
white
useful pH range
4.0 -7.0
storage temp.
room temp
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General description
Starch is a naturally occurring, abundantly available, and biodegradable polysaccharide. It is stored in the various parts of the plant such as roots, leaves, stems, tubers, fruits, and pollen grains. Corn starch is made up of 25% amylose and 75% amylopectin.
Application
Starch from corn has been used for the evaluation of amylose content in bananas for standard curve preparation. It has also been used in hydrolysis studies via in vitro fermentation using pig fecal inoculum.
Biochem/physiol Actions
Starch facilitates the storage of energy in plants. Corn starch has a wide variety of applications like paper bags, stationery, tissues, manufacturing antibiotics, and drip-feed systems. It can also be used in increasing the stiffness of the fabric and improve its appearance. Corn starch is also a part of human and animal diets.
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.
WGK
nwg
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
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G Giuberti et al.
Animal : an international journal of animal bioscience, 7(9), 1446-1453 (2013-06-21)
The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by
Effect of cryo-milling on starches: Functionality and digestibility
Dhital S, et al.
Food Hydrocolloids, 24(2-3), 152-163 (2010)
Shazia Tabasum et al.
International journal of biological macromolecules, 122, 969-996 (2018-10-21)
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and amylase composition in the starch firmly affects the properties
Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
Li M C, et al.
International journal of food properties, 23(1), 1168-1175 (2020)
D Dan Ramdath et al.
Foods (Basel, Switzerland), 9(2) (2020-02-15)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat
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