Pullulan standard 186000
pullulan from aureobasidium pullulans
CAS: 9057-02-7
Molecular Formula: C20H36O16
Pullulan standard 186000 - Names and Identifiers
Pullulan standard 186000 - Physico-chemical Properties
| Molecular Formula | C20H36O16 |
| Molar Mass | 532.49024 |
| Melting Point | >248°C (dec.) |
| Solubility | H2O: 50mg/mL, slightly hazy, colorless |
| Appearance | Powder |
| Color | White to Off-white |
| Storage Condition | 2-8°C |
| Sensitive | Easily absorbing moisture |
| MDL | MFCD00130510 |
| Physical and Chemical Properties | White amorphous powder. Tasteless and odorless. Easily soluble in water, dimethylformamide, does not produce gelation, the solution is viscous and stable, neutral. Insoluble in alcohol, ether, oil. The viscosity of the solution is the same as that of Arabic gum, and it has very good salt resistance, enzyme resistance, heat resistance, and thickening effect of pH change. The film is strong, and the film formed after the aqueous solution is dried on the metal plate has strong gas resistance to oxygen and nitrogen. It is easy to form a water-soluble edible film. It has good compatibility with other water-soluble polymer substances. |
| Use | Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure |
Pullulan standard 186000 - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | UO5470000 |
| FLUKA BRAND F CODES | 3 |
| TSCA | Yes |
| HS Code | 29400090 |
Pullulan standard 186000 - Reference
| Reference Show more | 1. Li Jialei was in charge of Lijun Wang qunun et al. Determination of amylose and amylopectin in American ginseng stored at ice temperature by dual-Wavelength Spectrophotometry [J]. Science and Technology for the food industry 2020 v.41;No.446(06):229-233. 2. 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. 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. 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. 6. 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. 7. 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. 8. 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. 9. 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. 10. 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. 11. 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. 12. 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. 13. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. "Camellia nitidisca Chi flowers indications α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods." Process Biochemistry 86 (2019): 14. Wang, Junying, et al. "Biochemical characterization and molecular mechanism of acid denaturation of a novel α-amylase from Aspergillus niger." Biochemical Engineering Journal 137 (2018): 222-231.https://doi.org/10.1016/j.bej.2018.06.004 15. Zhao, Zhengtao, et al. "Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films ." Journal of the Science of Food and Agriculture 99.8 (2019): 4150-4157.https://doi.org/10.1002/jsfa.9645 16. [IF=9.147] Longchen Shang et al."The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel."Food Hydrocolloid. 2021 Apr;113:106521 17. [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 18. [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 19. [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 20. [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 21. [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 |
Pullulan standard 186000 - Introduction
Amylopectin white powder, also known as gum starch. Amylopectin is a pure natural amylopectin produced from high-quality waxy corn. Compared with ordinary starch, it has higher expansibility, viscosity and transparency, and its expansibility is 2.7 times that of ordinary starch. Ordinary starch solution is very unstable, gradually becomes turbid when stored, the adhesive viscosity is reduced, and finally white crystal precipitation appears. Amylopectin is a polysaccharide with a branch structure. The relative molecular mass is relatively large, generally composed of about 1000-300000 glucose units, the molecular weight is about 1 million, and some can reach 6 million. The D-glucopyranose unit is connected to form a straight chain through α-1, 4-glycoside bonds, which can form a side chain through α-1, 6-glycoside bonds, and another branch will appear on the side chain. There is a branch every 6-9 glucose residues in the main chain, and each branch contains an average of about 15-18 glucose residues, and an average of 24-30 glucose residues There is a non-reducing tail group. Therefore, the structure of amylopectin is a highly branched polymer, which is very complicated.
Last Update：2022-10-16 17:30:03
Pullulan standard 186000 - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | pullulan is a glucan-like, xanthan gum extracellular water-soluble mucopolysaccharide, also known as pullulan, pullulan, English name Pullu-lan, transliterated for Pullulan. It is a special microbial polysaccharide discovered by R.Bauer in 1938. The polysaccharide is mainly composed of maltotriose linked by α-1,6 glycosidic bonds. The molecular weight is generally between 4.8x10 and 2.2x10 (the average molecular weight of commercial pullulan is 2x105. It consists of approximately 480 maltotriose). The polysaccharide has a unique structure and properties, the structure is elastic, and the solubility is relatively large. Pullulan film-forming, gas barrier, plasticity, viscosity are strong, and is easily soluble in water, non-toxic, harmless, colorless and tasteless and other excellent characteristics, in medicine, food, oil, chemical industry and other industries have broad application prospects. Because it can be degraded and utilized by microorganisms in nature, it will not cause environmental pollution, so it is known as pollution-free plastic. In May 19, 2006, the Ministry of Health issued the eighth announcement, pullulan is one of the four new food additive products, can be in the candy, chocolate coating, film, compound flavoring and fruit and vegetable juice drinks used as film and thickening agent. |
| Use | pullulan has been widely used in medicine, food, light industry, pullulan is one of the four new food additive products and can be used as a film covering and thickening agent in candy, chocolate coating, film, complex flavoring and fruit and vegetable juice beverages. The aqueous solution of pullulan has a smooth and refreshing feeling, and has the characteristics of improving the taste, so it can be used as a food quality improver and thickener. Adding a small amount of pullulan during food processing can significantly improve food quality. Such as fish cakes can enhance the flavor and quality; Bean curd when adding a small amount of pullulan can maintain the flavor of soybean and simplify the process; Soy sauce. A small amount of pullulan added to condiment, pickle, sugar-cooked fish and shrimp, delicious food can stabilize its viscosity, increase its viscous feeling and make its taste more smooth. thickener, stabilizer, coating agent, quality improver. Usually with carrageenan, locust bean gum and other combined, the dosage of 0.15% ~ 0.5%. Can be directly added to food to simplify the manufacturing process, prevent aging, give gloss, replacement of food in a part of the starch material, the manufacture of low calorie food. The coating can also be formed by spraying or dipping to prevent oxidation. The film product can be used as a transparent edible anti-oxidation packaging material which is stable at low temperature. pullulanase substrate pullulan has been used in studies to evaluate bone tissue engineering. It is also used in anti-fog applications. |
| Application | (1) pharmaceutical industry, cosmetic filler and adhesive forming agent. (2) food quality improver and thickener. (3) a water-soluble packaging material for preventing oxidation. (4) low-energy food raw materials of staple food and cake. Pullulan is a polysaccharide polymer composed of D-maltotriose units; Trisaccharides produced by digestion of Amalose by alpha-amalase. Pullulan has been used to evaluate bone tissue engineering studies. When the addition amount was 50%(wt.%), the addition of amylopectin increased the elongation at break of gelatin-based edible films. |
| safety | Based on the acute, subacute and chronic toxicity test, mutagenicity test results of pullulan, even if the dosage of pullulan reaches the limit of 15g/kg of LD50 (half lethal dose), it will not cause any biological toxicity and abnormal state, it is therefore safe for use in the food and pharmaceutical industries. |
| production method | in starch-containing hydrolysates (typically with maltose) and inorganic salts in the medium gas Culture (27~30 ℃,4~7 days) black yeast (pullulans pullulans such as pululans, also known as aureobasium pululans), and then heated, the bacteria were removed by centrifugation, and the filtrate was precipitated with an equal amount of ethanol, and then dissolved and purified with water. |
Last Update：2024-04-09 20:45:29
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