推荐产品
等级
reagent grade
产品线
Vetec™
InChI
1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11+,12-/m1/s1
InChI key
GUBGYTABKSRVRQ-ASMJPISFSA-N
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WGK
nwg
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Amy Hui-Mei Lin et al.
Journal of agricultural and food chemistry, 59(11), 5890-5898 (2011-05-11)
Branch chain-length distribution of amylopectin plays an important role on the characteristics of starch. One of the adapted protocols for determining the chain-length distribution and mass proportion of starch molecules is that starch is debranched with isoamylase and then analyzed
J Jane et al.
Carbohydrate research, 132(1), 105-118 (1984-09-01)
Human-salivary, porcine-pancreatic, and Bacillus subtilis alpha amylases were used to study the structure of amylose-V complexes with butyl alcohol, tert-butyl alcohol, 1,1,2,2-tetrachloroethane, and 1-naphthol, and of retrograded amylose. Alpha amylase hydrolyzes the amorphous, folding areas on the surfaces of the
Yongfeng Ai et al.
Carbohydrate polymers, 92(1), 120-127 (2012-12-12)
This study aimed to understand effects of lipids, including corn oil (CO), soy lecithin (SL), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid (LA), on the enzymatic hydrolysis and physical properties of normal corn (NCS), tapioca
G H Te Wierik et al.
Pharmaceutical research, 11(1), 108-110 (1994-01-01)
Drug release from fatty suppository bases containing a solid dispersion of diazepam with amylodextrin or a complex of prednisolone with amylodextrin was analyzed in a flow-through model. Being present as a suspension in the fatty base, particles of complex or
R Steendam et al.
European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences, 14(3), 245-254 (2001-09-29)
Amylodextrin, a starch-based controlled release excipient, spontaneously absorbs moisture during storage. The aim of this study was to investigate plasticisation of amylodextrin by moisture and its effect on compaction and tablet characteristics. The glass transition temperature (T(g)) of amylodextrin powders
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