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Merck
CN

S9679

Sigma-Aldrich

淀粉 来源于玉米

Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.

别名:

淀粉 来源于玉米, 玉米淀粉

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About This Item

线性分子式:
(C6H10O5)n
CAS号:
EC 号:
MDL编号:
UNSPSC代码:
12352201
PubChem化学物质编号:
NACRES:
NA.21

生物来源

corn

质量水平

形式

solid

颜色

white

有效pH范围

4.0 -7.0

储存温度

room temp

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一般描述

淀粉是一种天然存在、大量可用、生物可降解的多糖。它储存在植物的各个部位,如根、叶、茎、块茎、果实和花粉粒。玉米淀粉由25%直链淀粉和75%支链淀粉组成。

应用

玉米淀粉用于评价香蕉中直链淀粉含量的标准曲线制备。它还用于水解研究,通过体外发酵猪粪便接种物。

生化/生理作用

淀粉促进植物能量的储存。玉米淀粉有各种各样的应用,如纸袋、文具、纸巾、制造抗生素和滴灌系统。还可用于增加织物的刚度,改善织物的外观。玉米淀粉也是人类和动物饮食的一部分。

其他说明

为了全面了解我们针对客户研究提供的各种多糖产品,建议您访问我们的碳水化合物分类页面。

WGK

nwg

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)

法规信息

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分析证书(COA)

Lot/Batch Number

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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)
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)
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
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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