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支鏈淀粉

BR，玉米來源

Amylopectin

MSDS

品牌：源葉

產(chǎn)品編號(hào)：S11002 一鍵復(fù)制產(chǎn)品信息

CAS號(hào)：9037-22-3

分子式：(C₆H₁₀O₅)n

MDL：MFCD00130510

別名：膠淀粉;淀粉精

貨號(hào)	規(guī)格	價(jià)格	上海	北京	武漢	南京
S11002-1g	BR，玉米來源	￥60.00 S11002-1g ￥60.00 現(xiàn)貨	4 12 4	2	5	5
S11002-25g	BR，玉米來源	￥200.00 S11002-25g ￥200.00 現(xiàn)貨	22 5 >10	5	-	-
S11002-100g	BR，玉米來源	￥488.00 S11002-100g ￥488.00 現(xiàn)貨	6 6	-	-	-

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產(chǎn)品介紹參考文獻(xiàn)(32篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器相關(guān)產(chǎn)品

產(chǎn)品介紹

Amylopectin 是一種基于葡萄糖的高度支化的多糖。它與直鏈淀粉一起形成淀粉。支鏈淀粉的糖苷鍵為α-葡聚糖鏈α- 1、4和支鏈點(diǎn)α- 1，6。

溶解性：	DMSO:30 mg/ml (36.2 mM)
敏感性：	易吸潮
儲(chǔ)存條件：	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
注意：	部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

參考文獻(xiàn)(32篇)

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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. 宋晨鴿,陳天朝,馬彥江,王嬌,賈晴晴,李瑞穎,位玉蝶.基于酒醋鹽炙法探討赤芍不同炮制品飲片-丸劑物性參數(shù)與化學(xué)成分的相關(guān)性[J].中國(guó)現(xiàn)代應(yīng)用藥學(xué),2021,38(05):548-554. 11. 楊雙盼,白祥宇,冉旭.紫糯麥淀粉理化特性研究[J].食品科技,2020,45(08):211-215. 10. 曲麗潔,劉鎮(zhèn),陳一,孫豐梅.“張雜谷”系列谷子品種營(yíng)養(yǎng)成分的測(cè)定與評(píng)價(jià)[J].河北北方學(xué)院學(xué)報(bào)(自然科學(xué)版),2021,37(01):35-42. 9. 楊輝,趙敏,王婷婷,蘇文,董騰達(dá),黃莎莎.米酒釀造用大米和酒曲的篩選[J].陜西科技大學(xué)學(xué)報(bào),2020,38(06):34-39. 8. 王亞雯辛中豪高蔚娜蒲玲玲石塔拉姚站馨襲著革郭長(zhǎng)江.不同碳水化合物升血糖作用的比較[J].解放軍預(yù)防醫(yī)學(xué)雜志 2017 35(09):1041-1043+1068. 7. 陳天朝, 賈晴晴, 李瑞穎,等. 山藥清炒炮制前后物料性質(zhì)及成分含量測(cè)定[J]. 中國(guó)中醫(yī)藥信息雜志, 2019, 026(004):91-95. 6. 逄世峰, 鄭厚勝, 曲正義,等. 鮮人參貯存過程中淀粉和果糖,葡萄糖,蔗糖,麥芽糖含量變化分析[J]. 特產(chǎn)研究, 2020, v.42;No.167(01):47-50. 5. 孔露, 孔茂竹, 余佳熹,等. 糊化處理對(duì)藜麥淀粉形態(tài)、結(jié)構(gòu)及熱特性的影響[J]. 食品工業(yè)科技, 2019(14):56-61. 4. 張晨江海孫明等. 雙波長(zhǎng)法分析測(cè)定漢中蓮菜支鏈淀粉和直鏈淀粉的含量[J]. 北方農(nóng)業(yè)學(xué)報(bào) 2018 46(2):112-116. 3. 張帆周守標(biāo) 李寧等. 親水膠體對(duì)石蒜淀粉糊特性的影響[J]. 食品科學(xué) 2018 039(004):37-42. 2. 陳一曲麗潔. 不同貯藏條件下張雜谷系列小米主要營(yíng)養(yǎng)成分的變化研究[J]. 河北北方學(xué)院學(xué)報(bào)(自然科學(xué)版) 2018. 1. 李家磊管立軍王崑侖等. 雙波長(zhǎng)法測(cè)定冰溫貯藏西洋參中直鏈淀粉和支鏈淀粉的含量[J]. 食品工業(yè)科技 2020 v.41;No.446(06):229-233.

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