支链淀粉,来自玉米

概述规格名称和识别符技术文档高级数据系统学分类三维结构质检证书（CoA,COO,BSE/TSE 和分析图谱) 化学和物理性质安全和危险性（GHS）此产品的引用文献技术文档和文章引用文献溶液计算器常见问题

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为什么选择此级别

，适用于对基线干扰要求严格的色谱和分析工作流程。

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储存与运输

室温。常规运输。请查阅批次 COA 获取详细规格。

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文献证明

在色谱分析、有机合成和交叉偶联反应领域已被 53 篇同行评审文献引用。

概述

支链淀粉白色粉状，又称胶淀粉。支链淀粉是以优质糯玉米为原料生产的一种纯天然支链淀粉。与普通淀粉相比具有较高的膨胀性、粘滞性和透明度，其膨胀性是普通淀粉的２.７倍。普通淀粉溶液很不稳定，贮存时逐渐变成混浊，胶粘性降低，最后出现白色结晶沉淀。而支链淀粉很容易溶于水生成稳定的溶液，且具有很强的粘度，不易发生老化，淀粉液在贮存过程中，不发生沉淀。支链淀粉是一个具有树枝形分支结构的多糖。相对分子质量较大，一般由1000－300,000个左右葡萄糖单位组成，分子量约为100万，有些可达600万。D-吡喃葡萄糖单位通过α-1,4-苷键连接成一直链，此直链上又可通过α-1,6-苷键形成侧链，在侧链上又会出现另一个分支侧链。主链中每隔6－9个葡萄糖残基就有一个分支，每一个支链平均含有约15－18个葡萄糖残基，平均每24－30个葡萄糖残基中就有一个非还原尾基。因此支链淀粉的结构为高支化聚合物，十分复杂。支链淀粉是一种以葡萄糖为基础的高度支链多糖，它与直链淀粉共同形成淀粉。支链淀粉的糖苷键为 α-葡聚糖链中的 α- 1,4 和分支点的α-1，6。玉米中的支链淀粉在结构上与其他植物中的支链淀粉不同，可用于淀粉发育的研究。

α-1,4-glucan with α-1,6-cross-linking; one terminal group per 25 glucose units
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.

规格

别名

胶淀粉 | 支链淀粉水合物 (不含直链淀粉, 来自糯玉米)

英文别名

(2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6S)-6-[[(2R,3S,4R,5R,6R)-4,5-dihydroxy-3-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-2-yl]methoxy]-4,5-dihydroxy-2-(hydroxymethy

英文名称

Amylopectin from maize

应用

支链淀粉是一种以葡萄糖为基础的高度支链多糖，它与直链淀粉共同形成淀粉。支链淀粉的糖苷键为 α-葡聚糖链中的 α- 1,4 和分支点的α-1，6。玉米中的支链淀粉在结构上与其他植物中的支链淀粉不同，可用于淀粉发育的研究。

储存条件

室温

运输条件

常规运输

名称和识别符

PubChem SID

504758691

EC号

232-911-6

分子类型

聚合物

IUPAC Name

INCHI

1S/C30H52O26/c31-1-6-11(35)13(37)19(43)28(50-6)55-24-9(4-34)52-27(21(45)16(24)40)48-5-10-25(56-29-20(44)14(38)12(36)7(2-32)51-29)17(41)22(46)30(53-10)54-23-8(3-33)49-26(47)18(42)15(23)39/h6-47H,1-5H2/t6-,7-,8-,9-,10-,11-,12-,13+,14+,15-,16-,17-,18-,19-,20-,21-,22-,23-,24-,25-,26+,27+,28-,29-,30-/m1/s1

InChi Key

WMGFVAGNIYUEEP-WUYNJSITSA-N

Smiles

C(C1C(C(C(C(O1)OC2C(OC(C(C2O)O)OCC3C(C(C(C(O3)OC4C(OC(C(C4O)O)O)CO)O)O)OC5C(C(C(C(O5)CO)O)O)O)CO)O)O)O)O

Isomeric SMILES

C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@H](O[C@@H]([C@@H]([C@H]2O)O)OC[C@@H]3[C@H]([C@@H]([C@H]([C@H](O3)O[C@@H]4[C@H](O[C@@H]([C@@H]([C@H]4O)O)O)CO)O)O)O[C@@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O)CO)O)O)O)O

Reaxy-Rn

34820447

Reaxys-RN link address

https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=34820447&ln=

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高级数据

系统学分类

分类树（Taxonomy Tree）

界（kingdom) 有机化合物
- 超类（Superclass) 有机氧化合物
  - 类（Class) 有机氧化合物
    - 亚类（Subclass）碳水化合物和碳水化合物结合物

界（kingdom)	有机化合物
超类（Superclass)	有机氧化合物
类（Class)	有机氧化合物
亚类（Subclass）	碳水化合物和碳水化合物结合物
中间层级节点（Intermediate Tree Nodes）	暂无
直接上位类(Direct Parent)	寡糖
其他上位类（Alternative Parents）	O-糖基化合物氧烷仲醇半缩醛多元醇氧环化合物缩醛伯醇碳氢化合物衍生物
分子骨架（Molecular Framework)	脂肪族杂单环化合物
取代基（Substituents）	乙醛酸 - 羟基苯甲酸酯 - 脂肪族杂单环化合物 - 糖基化合物 - 半缩醛 - 烃衍生物 - O-羧基化合物 - 萜类化合物 - 有机杂环化合物 - 氧杂环 - 氧杂环丁烷 - 多醇 - 初级醇 - 醛基
描述（Description）	该化合物属于有机化合物中的寡糖类。这类碳水化合物由3至10个单糖单元通过糖苷键相互连接而成。
外部描述符（External Descriptors）	polysaccharide derivative

三维结构

交互式化学结构模型

球棍
棍棒
线框模型
空间填充
显示氢气
动画

化学和物理性质

敏感性

易吸潮

分子量

828.700 g/mol

XLogP3

-10.600

氢键供体数Hydrogen Bond Donor Count

氢键受体数Hydrogen Bond Acceptor Count

可旋转键计数Rotatable Bond Count

精确质量Exact Mass

828.275 Da

单同位素质量Monoisotopic Mass

828.275 Da

拓扑极表面积Topological Polar Surface Area

427.000 Å²

重原子数Heavy Atom Count

形式电荷Formal Charge

复杂度Complexity

1210.000

同位素原子数Isotope Atom Count

定义的原子立体中心计数Defined Atom Stereocenter Count

未定义的原子立体中心计数Undefined Atom Stereocenter Count

定义的键立体中心计数Defined Bond Stereocenter Count

未定义的键立体中心计数Undefined Bond Stereocenter Count

所有立体化学键的总数The total count of all stereochemical bonds

共价键合单元计数Covalently-Bonded Unit Count

安全和危险性（GHS）

WGK Germany

Merck Index

481

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Eyeshields, Gloves, type N95 (US), type P1 (EN143) respirator filter

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批号(Lot Number)	证书类型	货号
D2617231	分析证书	A120984
D2617235	分析证书	A120984
D2617236	分析证书	A120984
D2617237	分析证书	A120984
D2617239	分析证书	A120984
J2123235	分析证书	A120984
E2521173	分析证书	A120984
L2512018	分析证书	A120984
K2507139	分析证书	A120984
J2514072	分析证书	A120984
E2521175	分析证书	A120984
E2521174	分析证书	A120984
E2521167	分析证书	A120984
E2521166	分析证书	A120984
B2624267	分析证书	A120984
A2503091	分析证书	A120984
A2503094	分析证书	A120984
A2503093	分析证书	A120984
A2503092	分析证书	A120984
K2421314	分析证书	A120984
K2421324	分析证书	A120984
L2410243	分析证书	A120984
L2410247	分析证书	A120984
K2203181	分析证书	A120984
D2310212	分析证书	A120984
D2310199	分析证书	A120984
I2402446	分析证书	A120984
K2315045	分析证书	A120984
K2315116	分析证书	A120984

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技术文档和文章

玉米淀粉与马铃薯淀粉的理化性质比较及阿拉丁产品选型指南

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工业淀粉食用淀粉

Corn Starch vs. Potato Starch: Comparison of Physicochemical Properties and Aladdin Product Selection Guide

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此产品的引用文献

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引用文献

1. Zhenchun Li, Peng Liu, Shaowei Chen, Shiyuan Liu, Bingzhen Wang, Enyuan Cui, Xiangyu Li, Yunwu Yu, Wenhao Pan, Yaxin Gu, Yunxue Liu. (2023) Highly elastic, frost-resistant and antimicrobial flexible sensor inspired by ramen noodles for human motion detection and deep learning of handwritten content. MICROCHEMICAL JOURNAL, [10.1016/j.microc.2023.109614]
2. Mengting Wang, Haiguang Mao, Zhijian Ke, Rui Huang, Jianchu Chen, Lili Qi, Jinbo Wang. (2023) Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:37482168] [10.1016/j.ijbiomac.2023.125935]
3. Ruofei Hu, Xiaoxuan Yang, Wenxiu Cui, Linfei Leng, Xueyan Zhao, Guochen Ji, Jing Zhao, Qingzeng Zhu, Junping Zheng. (2023) An Ultrahighly Stretchable and Recyclable Starch-Based Gel with Multiple Functions. ADVANCED MATERIALS, 35 (42): (2303632). [PMID:37435992] [10.1002/adma.202303632]
4. Xia Jiabei, Zhang Cenrong, Zhu Kai, Mei Xingyu, Cheng Huan, Chen Shiguo, Ye Xingqian, Chen Jianle. (2023) Identification of carbohydrate in Polygonatum sibiricum: fructo-oligosaccharide was a major component. Food Quality and Safety, [10.1093/fqsafe/fyad029]
5. Xiaoxiao Li, Tong Jiang, Yu Wang, Jingjing Dong, Zhengyu Jin, Yuxiang Bai. (2023) Exploring the roles of amylopectin in starch modification with Limosilactobacillus reuteri 121 4,6-α-glucanotransferase via developed methods. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:37230441] [10.1016/j.ijbiomac.2023.125040]
6. Jing Zhao, Xueyan Zhao, Linfei Leng, Jing Xu, Xiaoxuan Yang, Wenxiu Cui, Junping Zheng, Ruofei Hu. (2023) High-stretchable, self-healing, self-adhesive, self-extinguishing, low-temperature tolerant starch-based gel and its application in stimuli-responsiveness. CARBOHYDRATE POLYMERS, [PMID:36781283] [10.1016/j.carbpol.2023.120600]
7. Yu Tian, Pengfei Guan, Chaoyao Wen, Manjia Lu, Tong Li, Lei Fan, Qinfeng Yang, Youjun Guan, Xinchang Kang, Yuhe Jiang, Chengyun Ning, Rumin Fu, Guoxin Tan, Lei Zhou. (2022) Strong Biopolymer-Based Nanocomposite Hydrogel Adhesives with Removability and Reusability for Damaged Tissue Closure and Healing. ACS Applied Materials & Interfaces, [PMID:36461925] [10.1021/acsami.2c14103]
8. Meixing Wang, Huizhen Hu, Buyu Zhang, Yang Zheng, Pan Wu, Zhenghui Lu, Guimin Zhang. (2022) Discovery of a New Microbial Origin Cold-Active Neopullulanase Capable for Effective Conversion of Pullulan to Panose. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 23 (13): (6928). [PMID:35805929] [10.3390/ijms23136928]
9. Gang Wang, Dan Wang, Chuan Qing, Li Chen, Peng Gao, Min Huang. (2022) Impacts of electron-beam-irradiation on microstructure and physical properties of yam (Dioscorea opposita Thunb.) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, [10.1016/j.lwt.2022.113531]
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