Amylose from potato (C007B-004411)

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 A substrate for serum amylase.Application： Amylose in potato has been used as a standard to determine the apparent amylose content (AAC) of rice starch by iodine-binding colorimetry.

Specifications and Purity: used as amylase substrate

MDL Number: MFCD00134652

Molecular Formula: (C6H10O5)n

PubChem CID: 192826

Isomeric SMILES: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)O[C@@H]3[C@H](O[C@@H]([C@@H]([C@H]3O)O)O)CO)CO)O)O)O)O

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