SMILES string
O1[C@@H]([C@@H]([C@H]([C@@H]([C@H]1CO)O)O)O)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)O)CO
InChI key
GUBGYTABKSRVRQ-ASMJPISFSA-N
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
grade
reagent grade
product line
Vetec™
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存储类别
11 - Combustible Solids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
M Ohnishi et al.
Carbohydrate research, 161(2), 257-263 (1987-04-01)
Acid hydrolyzates of waxy-maize starch were separated to give Fractions I, II, and III [T. Watanabe, and D. French, Carbohydr. Res., 84 (1980) 115-123]. Watanabe and French suggested that Fraction II, which contains approximately 25 D-glucose residues including an alpha-D-(1----6)-linked
J L Jane et al.
Carbohydrate research, 140(1), 21-35 (1985-07-01)
Amylose (average d.p. 1000) and amylodextrin (average d.p. 25) have identical 13C-n.m.r. spectra, except for some minor signals from the small amount of alpha-1----6 branch linkages present in amylodextrin. Amylodextrin can be obtained as stable solutions in much higher concentrations
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
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
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
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