9037-22-3

a-amylase substrate

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 form amylopectin from other plant species and is used in the study of the development of starches.

immune-modulating glucan with reported potential in immunotherapy of chronic hepatitis, diseases of the digestive and respiratory systems, anti-tumor activity for breast, cervical, liver and uterine cancers.

amylopectin: A polysaccharide comprising highly branched chains of glucose molecules. It is one of the constituents (the other being amylose) of starch.

The outer, almost insoluble portion of starch granules. It is a hexosan, a polymer of glucose, and is a branched molecule of many glucose units. It stains violet with iodine and forms a paste with water.

The waterinsoluble fraction of STARCH.

Amylopectin is a polysaccharide consisting of various proportions of two glucose units joined by 1-4 linkages. The positions are where the two glucose units are linked to form the corresponding polymer. Amylose and amylopectin are examples of this polysaccharide. Amylopectin is less soluble in water and gives red or purple color with iodine.