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AMYLOSE

Basic information Safety Supplier Related

AMYLOSE Basic information

Product Name:
AMYLOSE
Synonyms:
  • (1,4-alpha-D-Glucosyl)N+1
  • (1,4-alpha-D-Glucosyl)N-1
  • 1,4-alpha-D-Glucan
  • 4-{(1,4)-alpha-D-Glucosyl}(N-1)-D-glucose
  • Amylose chain
  • Aphidicolin,APC
  • Amylose B from Corn Starch
  • AMYLOSE FROM POTATO, USED AS AMYLASE
CAS:
9005-82-7
MF:
C18H30O16X2
MW:
502.42
EINECS:
232-685-9
Product Categories:
  • gel
  • Biochemistry
  • Polysaccharides
  • Sugars
  • Carbohydrates
  • Carbohydrates A to
  • Carbohydrates A-CBiochemicals and Reagents
  • Polysaccharide
  • Elisa Kit-plant ELISA Kit
Mol File:
9005-82-7.mol
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AMYLOSE Chemical Properties

Density 
1.6 g/cm3
refractive index 
145 ° (C=2, 1mol/L NaOH)
storage temp. 
room temp
solubility 
0.05 M NaOH: 1 mg/mL, slightly turbid, colorless
form 
A solid
Merck 
8798
Stability:
Hygroscopic
EPA Substance Registry System
Amylose (9005-82-7)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36-41
Safety Statements 
26-36/39-39
WGK Germany 
1
HS Code 
35051000

MSDS

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AMYLOSE Usage And Synthesis

Uses

Amylose is a polyglucose polysaccharide which together with amylopectin makes starch(s). The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening agent, a gelling agent and emulsion stabilizer. Amylose is used in the preparation of films and membranes with potential use in drug delivery.

Definition

The inner, relatively soluble portion of starch granules. Amylose is a hexosan, a polymer of glucose, and consists of long, straight chains of glucose units joined by a 1,4-glycosidic linkage. It stains blue with iodine. Microcrystalline amylose is available chiefly as a food ingredient and dietary energy source.

Definition

A polymer of GLUCOSE, a polysaccharide sugar that is found in starch.

Definition

amylose: A polysaccharide consistingof linear chains of between 100and 1000 linked glucose molecules.Amylose is a constituent of starch.In water, amylose reacts with iodineto give a characteristic blue colour.

Agricultural Uses

Amylose is a type of polysaccharide and is a constituent of starch. Amylose is made up of linear links of several hundred glucose molecules. A water-amylose mixture turns blue when iodine is added to it.

Purification Methods

Amylopectin is removed from impure amylose by dispersing in aqueous 15% pyridine at 80-90o (concentration 0.6-0.7%) and allowing the solution to stand at 44-45o for 7days. The precipitate is re-dispersed and recrystallises during 5days. After a further dispersion in 15% pyridine, it is cooled to 45o, allowed to stand at this temperature for 12hours, then cooled to 25o and left for a further 10hours. The combined precipitates are dispersed in warm water, precipitated with EtOH, washed with absolute EtOH, and dried in vacuo [Foster & Paschall J Am Chem Soc 75 1181 1953].

AMYLOSE Preparation Products And Raw materials

Preparation Products

AMYLOSESupplier

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