Amylose

Bezeichnung:Amylose

CAS-Nr9005-82-7

Englisch Name:AMYLOSE

CBNumberCB9132984

SummenformelC18H30O16X2

Molgewicht502.42

MOL-Datei9005-82-7.mol

Synonyma

Amylose

Amylose physikalisch-chemischer Eigenschaften

Dichte	1.6 g/cm3
Brechungsindex	145 ° (C=2, 1mol/L NaOH)
storage temp.	room temp
Löslichkeit	0.05 M NaOH: 1 mg/mL, slightly turbid, colorless
Aggregatzustand	A solid
Merck	8798
Stabilität	Hygroscopic
EPA chemische Informationen	Amylose (9005-82-7)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36-41
S-Sätze:	26-36/39-39
WGK Germany	1
HS Code	35051000

Gefahreninformationscode (GHS)

AMYLOSE Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36:Reizt die Augen.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/39:Bei der Arbeit geeignete Schutzkleidung und Schutzbrille/Gesichtsschutz tragen.
Verwenden
Amylose is a polyglucose polysaccharide which together with amylopectin makes starch(s). The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening agent, a gelling agent and emulsion stabilizer. Amylose is used in the preparation of films and membranes with potential use in drug delivery.
Definition
The inner, relatively soluble portion of starch granules. Amylose is a hexosan, a polymer of glucose, and consists of long, straight chains of glucose units joined by a 1,4-glycosidic linkage. It stains blue with iodine. Microcrystalline amylose is available chiefly as a food ingredient and dietary energy source.
Definition
A polymer of GLUCOSE, a polysaccharide sugar that is found in starch.
Definition
amylose: A polysaccharide consistingof linear chains of between 100and 1000 linked glucose molecules.Amylose is a constituent of starch.In water, amylose reacts with iodineto give a characteristic blue colour.
Landwirtschaftliche Anwendung
Amylose is a type of polysaccharide and is a constituent of starch. Amylose is made up of linear links of several hundred glucose molecules. A water-amylose mixture turns blue when iodine is added to it.
läuterung methode
Amylopectin is removed from impure amylose by dispersing in aqueous 15% pyridine at 80-90o (concentration 0.6-0.7%) and allowing the solution to stand at 44-45o for 7days. The precipitate is re-dispersed and recrystallises during 5days. After a further dispersion in 15% pyridine, it is cooled to 45o, allowed to stand at this temperature for 12hours, then cooled to 25o and left for a further 10hours. The combined precipitates are dispersed in warm water, precipitated with EtOH, washed with absolute EtOH, and dried in vacuo [Foster & Paschall J Am Chem Soc 75 1181 1953].

AMYLOSE Upstream-Materialien And Downstream Produkte

Amylose Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

9005-82-7, AMYLOSE Verwandte Suche:

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