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Cat. No.: HY-B2225B

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Starch (from corn)

(Synonyms: Edible corn starch (from corn))

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Starch (from corn) is a carbohydrate extracted from the kernel of the corn plant. It contains two main components, namely amylose and amylopectin. Starches from corn have various applications in the food industry as thickeners, stabilizers and binders. It is commonly used in the production of products such as baked goods, snacks, sauces and soups. In addition, it can be used as a raw material for the production of biofuels and bioplastics.

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CAS No.: 9005-25-8
Formule: (C₆H₁₀O₅)n

Stockage:

Store at room temperature, keep dry and cool.

In solvent -80°C, 1 year , -20°C, 6 months

Starch (from corn) Chemical Structure

CAS No.: 9005-25-8

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Bioz

Activité biologique

Description

IC₅₀ & Target

Human Endogenous Metabolite

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In Vitro

Starch from corn is a biochemical reagent that can be used as a biological material or organic compound for life science related research.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Chemical Information

CAS No. 9005-25-8
Appearance Solid
Formule (C₆H₁₀O₅)n
Color White to off-white
SMILES

OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@H]2[C@@H](CO)O[C@H](O[H])[C@H](O)[C@H]2O)O1.[n]
Synonyms

Edible corn starch (from corn)
Livraison

Room temperature in continental US; may vary elsewhere.