Amylopectin
Based on 1 Customer Validation
Amylopectin is a branched glucan polymer and one of the two principal components of starch, found in botanical sources including corn, amaranth, and potato.
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- CAS No.: 9037-22-3
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보관:
4°C, protect from light
* In solvent : -80°C, 6 months; -20°C, 1 month (protect from light)
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Biological Activity
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Chemical Information
- 순도&문서
- References
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Help & FAQs
Biological Activity
Amylopectin exhibits low iodine binding capacity in waxy corn, corn commercial, and amaranth sources, while normal corn and potato sources exhibit high iodine binding capacity; maximum absorbance wavelength generally correlates with iodine binding capacity, and intrinsic viscosity values indicate varying degrees of branching and molecular architecture across the five amylopectin sources[1].
MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.
Chemical Information
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CAS No. 9037-22-3
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Appearance Solid
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Color White to off-white
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SMILES
[Amylopectin]
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Initial Source
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선적
Room temperature in continental US; may vary elsewhere.
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보관
4°C, protect from light
* In solvent : -80°C, 6 months; -20°C, 1 month (protect from light)
순도&문서
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Data Sheet (266 KB)
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SDS (394 KB)
- English - EN (394 KB)
- Français - FR (394 KB)
- Deutsch - DE (394 KB)
- Norwegian - NO (394 KB)
- Español - ES (394 KB)
- Swedish - SV (394 KB)
- Italian - IT (394 KB)
- Korean - KR (394 KB)
- Portuguese - PT (394 KB)
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Handling Instructions (2659 KB)
References
Calculators
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
Amylopectin Related Classifications
HY-W145520 Related Classifications
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