Amylose [9005-82-7]
Referentie NB-64-25488-1g
Formaat : 1g
Merk : Neo Biotech
Amylose
Catalog No. T37769 Copy Product Info
Amylose is a polysaccharide composed of α-D-glucose units linked by α(1→4) glycosidic bonds, accounting for about 20% of the total amount of starch. Amylose spatial conformation curls into a helix and forms a blue complex with iodine, which is widely used in the food industry, and can be used in a variety of researches as a natural product and a biochemical reagent.
Amylose
Copy Product InfoAmylose is a polysaccharide composed of α-D-glucose units linked by α(1→4) glycosidic bonds, accounting for about 20% of the total amount of starch. Amylose spatial conformation curls into a helix and forms a blue complex with iodine, which is widely used in the food industry, and can be used in a variety of researches as a natural product and a biochemical reagent.

Cas No. 9005-82-7
Product Introduction
Bioactivity
Chemical Properties
Storage & Solubility Information
| Description | Amylose is a polysaccharide composed of α-D-glucose units linked by α(1→4) glycosidic bonds, accounting for about 20% of the total amount of starch. Amylose spatial conformation curls into a helix and forms a blue complex with iodine, which is widely used in the food industry, and can be used in a variety of researches as a natural product and a biochemical reagent. |
| Molecular Weight | 504.438 |
| Formula | C18H32O16 |
| Cas No. | 9005-82-7 |
| Smiles | OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O[C@H]3[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]3CO)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year Shipping with blue ice/Shipping at ambient temperature. | ||||||||||
| Solubility Information | 0.5 M NaOH: 1.00 mg/mL (1.98 mM), Sonication is recommended. | ||||||||||
Solution Preparation Table | |||||||||||
0.5 M NaOH
Note : The dilution table applies only to solid products. For liquid products, please calculate the stock solution based on the stated concentration and/or density. | |||||||||||

