Amylopectin

English name: Amylopectin from maize
Other names: gum starch; starch extract
CAS number: 9037-22-3
Level: BR

Impurity: ≤0.1%
Properties: white or almost white powder. Corn extract is odorless and tasteless. Hygroscopic. Insoluble in cold water, ethanol and ether. It is composed of branched-chain glucose units connected by α (1 → 4) and about 4% of α (1 → 6) glycosidic bonds. The effect of iodine is purple red (maximum absorption wavelength 540nm). As a glucose polymer, in addition to α-1,4 glycosidic linkage to glucose to form a straight chain, there are many branched branches formed by α-1,6 glycosidic linkage to glucose. The degree of polymerization, that is, the number of glucose units, is about 1000-3000 000, forming molecules of different sizes, and its molecular weight is the product of the degree of polymerization and the molecular weight of glucose 162. Amylopectin constitutes the white granules of natural starch, and its properties different from amylose affect the properties of natural starch and related applications. If amylopectin has high viscosity, the tendency of "retrogradation" is weak and stable, and it is not easy to "age" and "regenerate". Beta-amylase can only digest about 50% of it. The reaction between starch and iodine is red. It exists in almost all natural starch derived from grains, potatoes and other crops, about 75% to 80% of starch. Some sticky glutinous rice and sticky corn are almost all used for amylopectin: biochemical research. Branched chain enzyme assay storage: RT

Type: roll
Temper: soft
Application: food wrapping,roasting
Treatment: Economy pack,disposable,food grade
Material:PVC new materials

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