支链淀粉 9037-22-3

支链淀粉 9037-22-3 支链淀粉 9037-22-3
产品名称：支链淀粉 9037-22-3
产品编号：A1291
中文别称 支链淀粉
英文别称 Amylopectin
CAS 9037-22-3
分子式 (C6H10O5)n
储存条件 RT
有效期 10年
来源 From maize
性状（性状） 白色粉末
包装 支
规格 1g5g25g
说明：
生化研究(支链酶测定)。
杂质：≤10%水

用途：
作为缓释剂、载体等，广泛应用。如：医药、香精、染料等领域。
作为粘合剂、增稠剂应用。
作为保湿剂、增稠剂等，应用于个人护理用品领域。

科普：  直链淀粉与支链淀粉的区别
1，直链淀粉经熬煮不易成糊冷却后呈凝胶体，其大分子结构上，葡萄糖分子排列整齐。支链淀粉易成糊其粘性较大，但冷却后不能呈凝胶体，结构上，葡萄糖分子排列不整齐。
2，直链淀粉遇碘-碘化钾溶液显蓝色，支链淀粉则显紫色。支链淀粉比直链淀粉有更大的粘性。
直链淀溶解性比支链淀粉大，直链淀粉的单糖间通过а—1，4糖苷键连接，直链淀粉除а—1，4糖苷键连接外，还有а—1，6糖苷键连接。它们遇到淀粉显现的颜色也有所不同。
3，淀粉有直链淀粉和支链淀粉两类。直链淀粉含几百个葡萄糖单元，支链淀粉含几千个葡萄糖单元。在天然淀粉中直链的约占22％～26％，它是可溶性的，其余的则为支链淀粉。
当用碘溶液进行检测时，直链淀粉液呈显蓝色，而支链淀粉与碘接触时则变为红棕色。
原因是：具有长螺旋段的直链淀粉可与长链的聚I3 － 形成复合物并产生蓝色。
直链淀粉－碘复合物含有19％的碘。
支链淀粉与碘复合生成微红－紫红色，这是因为支链淀粉的支链对于形成长链的聚I 3 － 而言是太短了。

一种以葡萄糖为基础的高度支链多糖，它与直链淀粉共同形成淀粉。支链淀粉的糖苷键为 α-葡聚糖链中的 α- 1,4 和分支点的α-1，6。玉米中的支链淀粉在结构上与其他植物中的支链淀粉不同，可用于淀粉发育的研究。

溶解性:DMSO，鉴定方法:液相，熔点:102℃-260℃，沸点：522.2°C at 760 mmHg，密度:1.064 g/cm³，保存条件:-20℃/2-8℃/RT避光，运输条件:2-8℃，保质期:2年，产地:国产/进口，品牌:北京康瑞纳生物，类别:生化试剂，库存:999，用途:用于科研实验，细胞培养，体外诊断，配方原料，医药生产等方面；使用方法: 详询客服

Purpose:

Widely used as a sustained-release agent, carrier, etc. Such as: medicine, essence, dyes and other fields.

Applied as an adhesive and thickener.

Used as a moisturizer, thickener, etc. in the field of personal care products.

Popularization of Science: Differences between Amylose Starch and Branched Starch

1. Amylose is not easy to be gelatinized after boiling and cooling, and its macromolecular structure is arranged neatly with glucose molecules. Amylopectin is easy to paste and its viscosity is large, but it can not be gelled after cooling. In structure, glucose molecules are arranged irregularly.

2. Amylose starch appears blue when exposed to iodine potassium iodide solution, while branched starch appears purple. Amylopectin has greater viscosity than amylose.

The solubility of amylose is greater than that of amylopectin, and the monosaccharides of amylose pass through а— 1,4 glycosidic bond connection, amylose removal а— In addition to the connection of 1,4 glycosidic bonds, there are also а— 1, 6 glycosidic bond connection. They also exhibit different colors when encountering starch.

3. There are two types of starch: amylose and amylopectin. Amylose starch contains hundreds of glucose units, while branched starch contains thousands of glucose units. In natural starch, the proportion of straight chain starch is about 22% to 26%, which is soluble, while the rest is branched chain starch.

When tested with iodine solution, the amylose solution appears blue, while the branched starch turns reddish brown when in contact with iodine.

The reason is that linear starch with long helical segments can form complexes with long chain polyI3- and produce blue color.

The amylose iodine complex contains 19% iodine.

The combination of branched starch and iodine generates a reddish purple red color, because the branched chains of branched starch are too short for the formation of long chains of polyI3-.

A highly branched polysaccharide based on glucose that forms starch together with amylose. The glycosidic bonds of branched starch are α- In the glucan chain α- 1,4 and branch points α- 1, 6. The branched starch in corn is structurally different from that in other plants and can be used for research on starch development.








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