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- 2025年07月15日
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- 技术资料
- 保存条件：
RT/2-8℃/-20℃
- 保质期：
3年
- 英文名：
Amylose
- 库存：
999
- 供应商：
北京康瑞纳生物科技有限公司
- CAS号：
9005-82-7
- 规格：
250mg
Amylose 直链淀粉 9005-82-7 直链淀粉 9005-82-7
产品名称：直链淀粉 9005-82-7
产品编号：A1292
英文别称 Amylose
CAS 9005-82-7
分子式 (C6H10O5)n
储存条件 RT
有效期 10年
溶解性 25mg/ml 1M NaOH
来源 from potato
性状（性状） 白色至浅黄褐色粉末
包装 支
规格 250mg 1g 5g
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
Explanation: α- Amylase substrate.
Type III
Impurity: branched starch, essentially free ≤ 10% butanol
Solubility: Soluble in 0.05M NaOH, reference concentration 1mg/ml.
The difference between amylose and amylopectin:
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-. 
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文献和实验Ren L, Liu J, Liu C, Yang T, Wu X, Zhang X, Yang L, Xia J, Li W. AIn Vitro Cell（RAW264.7 cells；100 ng/mL LPS，24 h at 37 °C） RAW264.7 cells were seeded in confocal dishes at a density of 1 × 105 cells per dish. After the culture of 24 h, cells were treated with 100 ng/mL LPS in different media, including a control medium, PACDFe extract, and PACDFe hydrogel extract supplemented with 1 μM LL-37 for another 24 h at 1147 °C. 更多文献信息请详询客服
直链淀粉 amylose 系与支链淀粉一起构成淀粉粒的主要成分（一般占20—25％），是吡喃葡萄糖仅以α-1，4-键连接的长键化合物，亦称β-直链淀粉。在水中不膨胀而溶解，但与热水不能形成典型的糊，冷却时与碘呈蓝色反应，分子量约5万。从溶于温水或稀酸的淀粉可溶部分加酒精沉淀而得到，其中也有极少的β-1，6-分支，在麦芽中的α-淀粉酶和β-淀粉酶（切断α－1，4键）以及异淀粉酶的共同作用下，可完全水解至麦芽糖。
一种植物贮存同多糖，由D-葡萄糖残基连接而成。含75～85％的支链淀粉（amylopectin）和15～25％的直链淀粉（amylose）。直链淀粉无分支，是数百个D-吡喃葡萄糖残基通过α（1→4）糖苷键互相连接构成的，分子量由几千到几十万，视植物种类和生长时期而异，多糖链呈螺旋形，由氢键维系。大于60个葡萄糖残基构成的直链淀粉与碘生成的络合物呈蓝色，碘原子的行列正好嵌入直链淀粉螺旋的中心。用酸或酶水解淀粉，依水解程度不同生成长短不同的糖链（糊精），它们与碘作用依次呈现红色
[45]。另一种改良蛋白品质的方法，是通过野生型基因序列互补其无效等位基因，使转基因小麦恢复了软质表型 [46]。 有关改良淀粉品质的报道并不多。一个报道是 RNA 沉默 Waxy 基因，使转基因小麦籽粒直链淀粉含量降低 [ 47 ] 。在一项更深入的研究中，转改良的玉米 ADP- 葡萄糖腺苷二磷酸焦磷酸化酶大亚基（sh2r6hs) 基因的小麦，进行了田间试验测试。采用不同种植密度和灌溉方式，在 3 个点进行了超过 4 年的转基因田间测试，结果表明，稀植 、灌溉环境比密植、旱作环境条件下更
