|Related Categories||Biochemicals and Reagents, Carbohydrates, Carbohydrates A to Z, Carbohydrates A-C, Fiber and Prebiotics,|
|optical activity||[α]25/D +165 to +185°, c = 0.2 in 0.85% sodium chloride|
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.
Prebiotic food components typically consist of polysaccharides and oligosaccharides. They can be found in milk (galactooligosaccharides or GOS) and plants with dietary fibers, and they are often prod...
BioFiles Edition 6.2
Keywords: Fermentation, Prebiotics
Preparation and characterization of new and improved soluble-starches, -amylose, and -amylopectin by reaction with benzaldehyde/zinc chloride. Johnston DA, Mukerjea R, Robyt JF. Carbohydr. Res. 346, 2777-2784, (2011)
Effect of varying flow regimes upon elution behaviour, apparent molecular characteristics and hydrodynamic properties of amylopectin isolated from normal corn starch using asymmetrical flow field-flow fractionation. Juna S, Huber A. J. Chromatogr. A. 1219, 161-172, (2012)
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