English name: Amylose from potato
Other names: Sugar starch
CAS number: 9005-82-7
Molecular formula: (C6H10O5) n
Level: BR
Type: Type III
Impurity: ≤10% butanol
Solubility: 1 mg / ml, 0.05 M NaOH
Properties: white or off-white to light yellow powder. It is one of the two main high molecular carbohydrates (amylose and amylopectin) that make up natural starch. As a kind of glucose polymer, it is a chain substance formed by linking glucose units by α-14 glycosidic bonds. Its molecules usually curl into a spiral. There are six glucose molecules per revolution. The degree of polymerization, that is, the number of glucose units is about 100 to 6 000, forms molecules of different sizes, and its molecular weight is the product of the degree of polymerization and the molecular weight of glucose unit 162. Amylose constitutes white granules of natural starch, and its properties different from amylopectin affect the properties of natural starch and related applications. For example, amylose can combine with higher alcohol and higher fatty acid to form a complex and precipitate. Degradation reactions are likely to occur in alkaline solutions. There is also "retrogradation" due to molecular condensation, which is called "regeneration" and "aging" in industry. Its straight chain can be completely digested by β-amylase. Starch reacts with iodine to form a blue complex. It exists in most natural starches derived from grains, potatoes and other crops, generally 17% to 27% of starch
Uses: biochemical research.
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D-amino acids were discovered by scientists in humans in the 1970s, but were not extensively studied until the late 1980s. Although the unnatural D-type amino acids are not the basic structural units that make up proteins, D-amino acids are found in many plants, microorganisms and higher plants.
D-amino acids,amino acids,Plant extracts
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