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Merck
CN

D2006

糊精 来源于玉米

Type I, powder

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关于此项目

化学文摘社编号:
9004-53-9
NACRES:
NA.25
PubChem Substance ID:
24893590
UNSPSC Code:
12352201
EC Number:
232-675-4
MDL number:
MFCD00081554

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产品名称

糊精 来源于玉米, Type I, powder

InChI key

WQZGKKKJIJFFOK-DVKNGEFBSA-N

InChI

1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2-,3-,4+,5-,6+/m1/s1

SMILES string

OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O

biological source

corn

type

Type I

form

powder

impurities

≤5% Reducing sugar

color

light yellow

Quality Level

200

Gene Information

human ... PYGM(5837)

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相关类别

Application

来自玉米淀粉的糊精用于了解纤维在饮食中对能量水平、肠道菌群、消化和其他生理过程的影响的营养研究。糊精可用于或衍生用于刺激免疫应答和结肠炎研究等领域。

Other Notes

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存储类别

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
0000453642
0000453642
0000431377
0000431377
WXBF5349V

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Mamdouh N Samy et al.
Molecules (Basel, Switzerland), 24(12) (2019-06-19)
The strain Streptomyces osmaniensis CA-244599 isolated from the Comoros islands was submitted to liquid-state fermentation coupled to in situ solid-phase extraction with amberlite XAD-16 resin. Elution of the trapped compounds on the resin beads by ethyl acetate afforded seven metabolites
Maria L Stewart et al.
Annals of nutrition & metabolism, 56(2), 91-98 (2010-01-22)
Average dietary fiber intake in the United States is roughly half of the recommended amount. As new dietary fiber products are introduced to increase fiber intake, it is critical to evaluate the physiological effects of such fibers. This study examined
Novel Fibers Increase Bone Calcium Content and Strength beyond Efficiency of Large Intestine Fermentation.
Weaver CM, Martin BR, Story JA, et al.
Journal of Agricultural and Food Chemistry, doi: 10-doi: 10 (2010)
Julie-Anne Nazare et al.
Journal of the American College of Nutrition, 30(1), 63-72 (2011-06-24)
The effects of a new resistant dextrin ingested at breakfast on day-long metabolic parameters and ghrelin profile at subsequent lunch were investigated. In this randomized, single-blinded, crossover study, 12 healthy men ingested a standardized breakfast with 50 g of NUTRIOSE
Annet Maathuis et al.
Journal of the American College of Nutrition, 28(6), 657-666 (2010-06-03)
To investigate the effect of 5 newly developed maize-based fibers on the activity and composition of the microbiota in the colon. The fibers tested were glucose-based and had variable structures, including 2 resistant starch preparations, soluble corn fiber, pullulan, and
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