Amylose B from Corn Starch
Amylose
CAS: 9005-82-7
Molecular Formula: C18H30O16X2
Amylose B from Corn Starch - Names and Identifiers
Amylose B from Corn Starch - Physico-chemical Properties
| Molecular Formula | C18H30O16X2 |
| Molar Mass | 502.42 |
| Density | 1.6 g/cm3 |
| Solubility | 0.05 M NaOH: 1mg/mL, slightly turbid, colorless |
| Merck | 8798 |
| Storage Condition | room temp |
| Sensitive | Easily absorbing moisture |
| Refractive Index | 145 ° (C=2, 1mol/L N |
| MDL | MFCD00134652 |
Amylose B from Corn Starch - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | R36 - Irritating to the eyes R41 - Risk of serious damage to eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/39 - S39 - Wear eye / face protection. |
| WGK Germany | 1 |
| HS Code | 35051000 |
Amylose B from Corn Starch - Reference
| Reference Show more | 1. Chen Yiqu, Lijie. Study on the changes of main nutritional components of zhangzagu millet under different storage conditions [J]. Journal of Hebei North University (Natural Science Edition) 2018. 2. Duan Sifan Tang Fei Yang Huiqin et al. Extraction of diploid potato starch by ethanol precipitation [J]. Journal of Yunnan Normal University (Natural Science Edition) 2020 040(003):73-78. 3. Zhang fanzhou, Wei Biao, Li Ning et al. Effect of hydrocolloids on properties of Lycoris radiata starch paste [J]. Food Science, 2018, 039(004):37-42. 4. Zhang Chen, Jiang Hai, Sun Ming, et al. Determination of amylopectin and amylose contents in Hanzhong Lotus by dual-Wavelength Spectrophotometry [J]. Journal of northern agriculture, 2018, 46(2):112-116. 5. Zhu Zhu, Liu Liangzhong, Huang Ting, etc. Effects of amylose content and average degree of starch polymerization on resistant starch content [J]. Hubei Agricultural Sciences, 2017(2). 6. Kong Lu, Kong Mao Zhu, Yu Jia Xi, etc. Effects of gelatinization on morphology, structure and thermal properties of quinoa starch [J]. Science and Technology of food industry, 2019, 26 (14):56-61. 7. Yu Shifeng, Zheng Housheng, Qu Zhengyi, et al. Changes of starch, fructose, glucose, sucrose and maltose contents in fresh ginseng during storage [J]. Specialty research, 2020, v.42;No.167(01):47-50. 8. Chen Tianchao, Jia Qingqing, Li Ruiying, etc. Determination of material properties and component content of Yam before and after processing [J]. Chinese Journal of Information on traditional Chinese medicine, 2019, 026(004):91-95. 9. Gu Meiling, Zhang Jing. Effects of germination on nutritional components and antioxidant activity of highland barley [J]. Science and Technology for the food industry 2020 v.41;No.443(03):92-95 103. 10. Guo-Bei Zhu, Bao-Miao Ding. Effect of liposomes on the rheological properties of corn amylose [J]. Food Science and Technology, 2020, v.45;No.339(01):322-327. 11. Wang Ya Wen Xin Zhong Hao Gao Wei Na Pu Ling Ling Ling Shi ta la Yao station attacked the Yeguo Yangtze River. Comparison of glucose-elevating effects of different carbohydrates [J]. Journal of Preventive Medicine of PLA, 2017, 35(09):1041-1043, 1068. 12. Qu Lijie, Liu Zhen, Chen Yi, Sun Fengmei. Determination and evaluation of nutritional components in "zhangzagu" millet varieties [J]. Journal of Hebei North University (Natural Science Edition),2021,37(01):35-42. 13. Yang Hui, Zhao Min, Wang Tingting, Su Wen, Dong Tengda, Huang Shosa. Screening of rice and wine yeast for Rice wine brewing [J]. Journal of Shaanxi University of Science and Technology, 2020,38(06):34-39. 14. Yang shuangpan, Bai Xiangyu, Ran Xu. Study on physicochemical properties of purple waxy wheat starch [J]. Food Science and Technology, 2020,45(08): 21-215. 15. Song Chenge, Chen Tianchao, Ma Yanjiang, Wang Jiao, Jia Qingqing, Li Ruiying, a jade butterfly. Discussion on the correlation between physical parameters and chemical composition of different processed products of Radix Paeoniae rubra pills based on wine vinegar Salt processing method [J]. China Modern Applied Pharmacy, 2021,38(05):548-554. 16. Sun, Y, Wu, Q, Shi, X, Gao, J, Dong, S, Zhao, L. Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation. Electrophoresis 2018; 00: 00- 00. https 17. Yang, Jie, et al. "Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application." Carbohydrate polymers 173 (2017): 223-232.https://doi.org/10.1016/j.carbpol.2017.06.006 18. Fu Zong‐Qiang, et al. "Effect of wheat bran fiber on the behaviors of maize starch based films." Starch‐Stärke 72.11-12 (2020): 1900319.https://doi.org/10.1002/star.201900319 19. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. "Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods inhibitory kinetics and mechanisms." Process Biochemistry 86 (2019): 20. [IF=9.381] Jie Yang et al."Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application."Carbohyd Polym. 2017 Oct;173:223 21. [IF=3.535] Yaming Sun et al."Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation."Electrophoresis. 2018 Apr;39(8):1086-1095 22. [IF=6.953] Chao Jiang et al."Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch."Int J Biol Macromol. 2021 Mar;172:503 23. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 24. [IF=3.757] Hai-long Zhang et al."Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms."Process Biochem. 2019 Nov;86:177 25. [IF=2.727] Xiangyu Bai et al."Study on physicochemical properties of purple waxy wheat starch."Int J Food Prop. 2021;24(1):471-481 26. [IF=2.19] Wenhong Zhao et al."Structural characterization, storage stability and antioxidant activity of a novel amylose-lycopene inclusion complex."J Food Process Pres. 2021 May;45(5):e15493 27. [IF=7.514] Jiahao Li et al."Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase."Food Chem. 2022 Jun;380:132226 28. [IF=9.147] Fang Yang et al."Interaction between potato starch and Tremella fuciformis polysaccharide."Food Hydrocolloid. 2022 Jun;127:107509 29. [IF=6.475] Jifan Zhang et al."α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates."Food Res Int. 2022 Jul;157:111210 30. [IF=7.491] Jiaqi Wang et al."Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment."Ultrason Sonochem. 2022 May;86:106004 |
Amylose B from Corn Starch - Introduction
Amylose is a polydextrose polysaccharide, which forms starch together with amylopectin (amylopectin). The glycosidic bond of amylopectin is α-1,4 bond. Amylose is used to identify, differentiate and identify amylase (S). Amylose was used as a thickener, gelling agent and emulsifying stabilizer. Amylose is used in the preparation of drug transport films and films with potential role. Substrate for serum amylase.
Last Update：2022-10-16 17:29:55
Amylose B from Corn Starch - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | amylose is the main component of starch granules (generally 20-25%) together with amylopectin, it is a long bond compound in which glucopyranose is linked only by α-1,4-bonds, and is also called β-amylose. It does not swell and dissolves in water, but does not form a typical paste with hot water, and reacts with iodine in blue on cooling, with a molecular weight of about 50,000. From the soluble part of starch dissolved in warm water or dilute acid plus alcohol precipitation, there are also very few beta -1,6-branch, alpha-amylase and beta-amylase in malt (cut off Alpha -1,4 Bond) and the joint action of isoamylase, can be completely hydrolyzed to maltose. |
| molecular structure | the glucose units in amylose molecules are linked by α-1,4 glucosidic bonds. The molecule is linear, unbranched, and has a chain length of about 100 to 6000 units. The proportion of amylose and amylopectin contained in natural starch varies with plant varieties. The amylose content of common cereal and potato starch is between 17% and 27%, sticky sorghum and glutinous rice does not contain amylose, all amylopectin, although some varieties also contain a very small amount of amylose, but in 2%. Amylose is composed of 250 to 300 D-glucose molecules connected by Alpha 1,4 glycosidic bonds into a line, coiled into a spiral, with a non-reducing end and a reducing end. The molecular weight of amylose varies widely, ranging from thousands to 150 000; Reacting with iodine in blue, this is due to the fact that when Amylose is suspended in water, the interior of the spiral coil is occupied by molecular iodine (I2). Amylopectin is a shrub-like structure in which 24 to 30 D glucose molecules not only form short chains with α1,4 glycosidic bonds, but also connect the short chains with α1,6 glycosidic bonds. |
| starch | starch is widely present in the seeds of most terrestrial plants (e. G. Wheat, rice, maize, etc, tubers (such as potatoes, tubers, etc.) and dried fruits (such as chestnut, ginkgo, etc.). Starch is generally named according to plant origin. Starch (C6H10O5)n is an organic carbohydrate, which can also be regarded as a condensation polymer of glucose. It can be hydrolyzed to produce glucose under the action of acid and some enzymes. Starch is a polysaccharide stored in plants and consists of two components, amylose and amylopectin. In starch granules, Amylose is often only 20-28%, and the rest is amylopectin. In some starches, the ratio of amylose to Amylopectin is a major factor in determining their properties. Amylose is composed of 1-4 glycosidic linkages linked to alpha-D glucopyranose motifs. The oxygen atom and C- 1 hydroxyl group of the glycosidic bond formed by C- 2 carbon atoms on the six members of the glucose ring are both on the same side of the ring, while in cellulose both are on the hetero side (β-D-glucopyranose). This ipsilateral or heterolateral nature of the C- 2 hydroxy and 1-4 glycosidic linkages appears to be a minor difference in spatial arrangement, but results in a non-negligible difference between amylose and cellulose properties. Depending on the type of starch, the degree of polymerization (D.P.) varies from about 250 to 400 glucose motifs, The relative molecular mass ranged from 40000 to 650000. Amylopectin has a highly branched structure, and its linear chain has a degree of polymerization of 12-15 glucose motifs, with an average chain length of about 20 glucose motifs. The main chain and the branched chain are linked by α-1-6 glycosidic bonds. The average length of the branches is about 12 to 18 glucose motifs. Figure 1 shows the molecular structure of amylose. |
| separation of amylose and amylopectin | amylose and amylopectin in starch molecules can be partially separated by physical methods, and do not damage and maintain the original properties. There are several common separation methods. Hot water separation method: using hot water to extract the expanded corn starch grains, 5%~ 20% Amylose can be put forward, the extract is evaporated, the analysis can be determined mainly amylose, most of the residual fraction not proposed was amylopectin. The method of hot water separation is based on weakening the structure of the particles to propose molecules that are less tightly linked and disordered in crystalline lattice arrangement. Amylose can slowly diffuse out of the expanded ions, the amylopectin diffusion rate is zero, but the method of hot water separation is not very complete, because the amylose molecules are very disordered, so that the diffusion rate is very slow, on the other hand, amylopectin, which is close to the surface of the particles, may also be detached from the mixture with amylose, thus requiring separation by other means. Selective precipitation of alcohols: it has been found that butanol and Pentanol can cause the selective precipitation of amylose, the precipitation of amylose, and Amylopectin is left in solution, although the precipitation of amylose brings about a large amount of amylopectin, it is also possible to separate amylose from amylopectin by reprecipitation. If the unprecipitated part still contains a small amount of amylose and is still dark blue by Iodine test, it indicates that there is still amylose, which can be absorbed by cotton fiber, and the amylose of this part is below 10%, after removal, the blue color disappeared in the iodine test, and the remaining part was pure amylopectin. Fiber adsorption method: cotton or filter paper can strongly adsorb amylose, after adsorption and then washed with hot water, can wash the amylose. Figure 2 shows the properties of amylose and amylopectin. |
| Retrogradation | starch molecules contain a large number of hydroxyl groups, making the starch hydrophilic. In addition to their hydrophilicity, these hydroxyl groups attract each other to form hydrogen bonds. Linear Amylose is easy to side-by-side with each other, using hydroxyl groups to form hydrogen bonds between chains. When sufficient interchain hydrogen bonds are generated, the individual amylose molecules associate to form molecular aggregates, which decrease their hydration capacity and thus also decrease their solubility. In dilute solutions (concentrations below w = 1%), amylose precipitates out. In a concentrated suspension, the aggregated amylose will contain the liquid in the partially associated amylose molecular network, forming a gel. This alignment, association, and precipitation process is primarily a crystallization process, known by the starch chemists as abatement. The higher the temperature (80~150 ℃), the lower the degree of reduction, the larger the amylose molecule, the slower the rate of reduction. When pH is 5~7, the reduction is the fastest; When pH is greater than 10, the reduction cannot be performed; When pH is below 2, the speed is very slow; Monovalent cations and anions can block the reduction. Many modifications of the starch are prepared as required to inhibit or eliminate the decaying tendency of amylose. Branched chain deposition is not as prone to depolymerization or crystallization as amylose. |
| Use | biochemical research |
Last Update：2024-04-10 22:39:43
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