Starch solution
CAS: 68412-29-3
Molecular Formula: (C6H10O5)n
Starch solution - Names and Identifiers
| Synonyms | HYDROLYSEDSTARCH Starch solution ACID-TREATEDSTARCH ACID-TREATEDSTARCHES Acid modified,corn starch Acid modified, corn starch Wheat starch, acid modified |
| CAS | 68412-29-3 |
| EINECS | 232-679-6 |
Starch solution - Physico-chemical Properties
| Molecular Formula | (C6H10O5)n |
| Density | 1.005g/mLat 25°C |
| Melting Point | 256-258°C (dec.)(lit.) |
| Solubility | H2O: 20mg/mL, colorless, clear to slightly turbid |
| Appearance | White powder |
| Color | clear to slightly hazy |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | White powder. It is characterized by high water solubility and strong condensate. |
Starch solution - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36 - Irritating to the eyes |
| Safety Description | 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 1 |
| RTECS | GM5090000 |
| FLUKA BRAND F CODES | 3 |
Starch solution - Reference
| Reference Show more | 1. Zhou Yang, Yan Wei, Chen Jiwang, et al. Effect of wheat starch and potato starch on quality of fish balls [J]. Meat Research, 2018, v.32;No.228(02):17 36-40. 2. Hou, Cuidan, et al. "Impact of water extractable arabinyllan with different molecular weight on the gelation and retrogradation behavior of wheat starch." Food chemistry 318 (2020): 126477.https://doi.org/10.1016/j.foodchem.2020.126477 3. [IF = 7.514] Cuidan Hou et al."Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch."Food Chem. 2020 Jul;318:126477 4. [IF=7.053] Yan Liu et al."Arabinoxylan from wheat bran: molecular degradation and functional investigation."Food Hydrocolloid. 2020 Oct;107:105914 5. [IF=5.396] Dan Li et al."Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro."Food Funct. 2021 Mar;12(5):1983-1995 6. [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 7. [IF=4.952] Feng Xue et al."Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound."Lwt Food Sci Technol. 2021 Nov;151:112141 8. [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 9. [IF=2.863] Xiaowen Li et al."Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch."Food Sci Nutr. 2019 Dec;7(12):4076-4084 10. [IF=9.147] Li Lin et al.Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes.Food Hydrocolloid. 2021 Nov;:107348 11. [IF=5.279] Pei Wang et al."Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch."J Agr Food Chem. 2022;70(5):1659-1669 12. [IF=3.216] Xiangsheng Zhang et al."Effect of dietary carbohydrate sources on the growth, glucose metabolism and insulin pathway for swimming crab, Portunus trituberculatus."Aquacult Rep. 2021 Nov;21:100967 13. [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 |
Starch solution - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Use | stabilizer; Thickener; Filler; Mainly used for "soft starch candy". |
| production method | starch milk with hydrochloric acid (≤ 7.0%) or orthophosphoric acid (≤ 7.0%) or sulfuric acid (≤ 2.0 in the gelatinization temperature below the conditions of the reaction after neutralization, washing, drying. |
Last Update：2024-04-10 22:39:43