直链淀粉

    土豆来源

Amylose

源叶
S11003
9005-82-7
(C6H10O5)n
MFCD00134652
糖淀粉
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 S11003-250mg 土豆来源 ¥150.00元 >10 4 1 4
源叶 S11003-1g 土豆来源 ¥450.00元 9 - - 3
源叶 S11003-5g 土豆来源 ¥2000.00元 >10 - - -
产品介绍 参考文献(50篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

 
Amylose is a polysaccharide made of α-D-glucose units, bound to each other through α(1→4) glycosidic bonds. It constitutes about 20% of starch, the major storage carbohydrate in plants. It can act as an indicator, turning blue in the presence of iodine, and has also been coupled to magnetic beads for the isolation and purification of maltose-binding protein fusion proteins.1,2
溶解性: 0.5  M  NaOH:1  mg/mL
敏感性: 易吸潮
储存条件: RT
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(50篇)

45. [IF=10.7] Lingli Zhong et al."Synergistic action of novel maltohexaose-forming amylase and branching enzyme improves the enzymatic conversion of starch to specific maltooligosaccharide."CARBOHYDRATE POLYMERS.2025 Jan;347:122753 44. [IF=5.7] Jing Wang et al."Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(34):19143–19154 43. [IF=6] Yiwei Gao et al."Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;206:116588 42. [IF=7.7] Yuxin Liu et al."Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134336 41. [IF=8.2] Jiao Wang et al."Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;270:132524 40. [IF=10.7] Xiao Liu et al."Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology."FOOD HYDROCOLLOIDS".2024 Aug;153:110062 39. [IF=8.2] Qiqi Su et al."Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129748 38. [IF=9.5] Jingze Xue et al."Magnetoactive Soft Materials with Programmable Magnetic Domains for Multifunctional Actuators."ACS Applied Materials & Interfaces.2023;XXXX(XXX):XXX-XXX 37. [IF=8.2] Xiaoxia Yan et al."Preparation of starch-palmitic acid complex nanoparticles and their effect on properties of the starch composite film."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126154 36. [IF=8.025] Xinfei Wei et al."Allosteric regulation of α-amylase induced by ligands binding."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125131 35. [IF=10.723] Jia-xin Hao et al."A seminal perspective on the role of chondroitin sulfate in biomineralization."CARBOHYDRATE POLYMERS.2023 Jun;310:120738 34. [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: 33. [IF=5.561] Shishuai Wang et al."Effects of Konjac Glucomannan on Retrogradation of Amylose."Foods.2022 Jan;11(17):2666 32. [IF=5.561] Jun Wang et al."Effects of Enzymatic Modification and Cross-Linking with Sodium Phytate on the Structure and Physicochemical Properties of Cyperus esculentus Starch."Foods.2022 Jan;11(17):2583 31. [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 30. [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 29. [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 28. [IF=9.147] Fang Yang et al."Interaction between potato starch and Tremella fuciformis polysaccharide."Food Hydrocolloid. 2022 Jun;127:107509 27. [IF=7.514] Jiahao Li et al."Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase."Food Chem. 2022 Jun;380:132226 26. [IF=2.19] Wenhong Zhao et al."Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex."J Food Process Pres. 2021 May;45(5):e15493 25. [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 24. [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 23. [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 22. [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 21. [IF=3.535] Yaming Sun et al."Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation."Electrophoresis. 2018 Apr;39(8):1086-1095 20. [IF=9.381] Jie Yang et al."Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application."Carbohyd Polym. 2017 Oct;173:223 19. 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): 18. Fu, Zong‐Qiang, et al. "Effect of wheat bran fiber on the behaviors of maize starch based films." Starch‐Stärke 72.11-12 (2020): 1900319.https://doi.org/10.1002/star.201900319 17. Yang, Jie, et al. "Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application." Carbohydrate polymers 173 (2017): 223-232.https://doi.org/10.1016/j.carbpol.2017.06.006 16. Sun, Y, Wu, Q, Shi, X, Gao, J, Dong, S, Zhao, L. Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation. Electrophoresis 2018; 00: 00- 00. https 15. 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. 14. 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. 13. 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. 12. 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. 11. 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. 10. 朱国贝, 丁保淼. 脂质体对玉米直链淀粉流变特性的影响[J]. 食品科技, 2020, v.45;No.339(01):322-327. 9. 苟美玲 张静. 发芽对青稞的营养成分和抗氧化活性的影响[J]. 食品工业科技 2020 v.41;No.443(03):92-95+103. 8. 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. 7. 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. 6. 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. 5. 朱哲, 刘良忠, 黄婷,等. 直链淀粉含量及淀粉平均聚合度对抗性淀粉含量影响的研究[J]. 湖北农业科学, 2017(2). 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. 段思凡 唐飞 杨慧芹 等. 乙醇沉淀法提取二倍体马铃薯淀粉[J]. 云南师范大学学报(自然科学版) 2020 040(003):73-78. 1. 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.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

=
×
×

相关产品