支链淀粉

    BR,玉米来源

Amylopectin

源叶
S11002
9037-22-3
(C6H10O5)n
MFCD00130510
胶淀粉;淀粉精
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 S11002-1g BR,玉米来源 ¥60.00元 4 3 5 5
源叶 S11002-25g BR,玉米来源 ¥200.00元 >10 5 - -
源叶 S11002-100g BR,玉米来源 ¥488.00元 7 - - -
产品介绍 参考文献(32篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

Amylopectin 是一种基于葡萄糖的高度支化的多糖。它与直链淀粉一起形成淀粉。支链淀粉的糖苷键为α-葡聚糖链α- 1、4和支链点α- 1,6。

溶解性: DMSO:30  mg/ml  (36.2  mM)
敏感性: 易吸潮
储存条件: RT
用途: 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 for
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参考文献(32篇)

27. [IF=8.2] Sun Zihan et al."Starch nanoparticles as a new ice crystal nucleator in Lactobacillus bulgaricus CICC 6097 cryoprotection."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126395 26. [IF=8.025] Xinfei Wei et al."Allosteric regulation of α-amylase induced by ligands binding."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125131 25. [IF=6.443] Chengbin Zhao et al."Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes."Food Chemistry-X.2023 Jun;18:100671 24. [IF=10.723] Yunxiang Ma et al."Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR."CARBOHYDRATE POLYMERS.2023 Jun;310:120737 23. [IF=2.602] DU Mengyao et al."Effect of heat-moisture treatment on physicochemical properties of chickpea starch."Food Science and Technology.2023 Jan;43: 22. [IF=6.206] Yuyan Fan et al."Flexible bioinspired PDMS-paper based surface with hybrid wettability for droplet collection and detection."PROGRESS IN ORGANIC COATINGS.2022 Sep;170:106988 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 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 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 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 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 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 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 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 13. 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): 12. 宋晨鸽,陈天朝,马彦江,王娇,贾晴晴,李瑞颖,位玉蝶.基于酒醋盐炙法探讨赤芍不同炮制品饮片-丸剂物性参数与化学成分的相关性[J].中国现代应用药学,2021,38(05):548-554. 11. 杨双盼,白祥宇,冉旭.紫糯麦淀粉理化特性研究[J].食品科技,2020,45(08):211-215. 10. 曲丽洁,刘镇,陈一,孙丰梅.“张杂谷”系列谷子品种营养成分的测定与评价[J].河北北方学院学报(自然科学版),2021,37(01):35-42. 9. 杨辉,赵敏,王婷婷,苏文,董腾达,黄莎莎.米酒酿造用大米和酒曲的筛选[J].陕西科技大学学报,2020,38(06):34-39. 8. 王亚雯 辛中豪 高蔚娜 蒲玲玲 石塔拉 姚站馨 袭著革 郭长江.不同碳水化合物升血糖作用的比较[J].解放军预防医学杂志 2017 35(09):1041-1043+1068. 7. 陈天朝, 贾晴晴, 李瑞颖,等. 山药清炒炮制前后物料性质及成分含量测定[J]. 中国中医药信息杂志, 2019, 026(004):91-95. 6. 逄世峰, 郑厚胜, 曲正义,等. 鲜人参贮存过程中淀粉和果糖,葡萄糖,蔗糖,麦芽糖含量变化分析[J]. 特产研究, 2020, v.42;No.167(01):47-50. 5. 孔露, 孔茂竹, 余佳熹,等. 糊化处理对藜麦淀粉形态、结构及热特性的影响[J]. 食品工业科技, 2019(14):56-61. 4. 张晨 江海 孙明 等. 双波长法分析测定汉中莲菜支链淀粉和直链淀粉的含量[J]. 北方农业学报 2018 46(2):112-116. 3. 张帆 周守标 李宁 等. 亲水胶体对石蒜淀粉糊特性的影响[J]. 食品科学 2018 039(004):37-42. 2. 陈一 曲丽洁. 不同贮藏条件下张杂谷系列小米主要营养成分的变化研究[J]. 河北北方学院学报(自然科学版) 2018. 1. 李家磊 管立军 王崑仑 等. 双波长法测定冰温贮藏西洋参中直链淀粉和支链淀粉的含量[J]. 食品工业科技 2020 v.41;No.446(06):229-233.

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