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Merck

S9679

Sigma-Aldrich

淀粉 来源于玉米

别名:

淀粉 来源于玉米, 玉米淀粉

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250 G
$128.00
1 KG
$424.00

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250 G
$128.00
1 KG
$424.00

About This Item

线性分子式:
(C6H10O5)n
CAS号:
EC號碼:
MDL號碼:
分類程式碼代碼:
12352201
PubChem物質ID:
NACRES:
NA.21

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生物源

corn

品質等級

形狀

solid

顏色

white

有用的pH值範圍

4.0 -7.0

儲存溫度

room temp

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此商品
S4180S4126S2388
biological source

corn

biological source

corn

biological source

corn

biological source

-

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

100

form

solid

form

solid

form

solid

form

-

storage temp.

room temp

storage temp.

room temp

storage temp.

room temp

storage temp.

2-8°C

color

white

color

white

color

white

color

-

useful pH range

4.0 -7.0

useful pH range

4.3 - 6.7

useful pH range

4.0 - 7.0

useful pH range

-

一般說明

淀粉是一种天然存在、大量可用、生物可降解的多糖。它储存在植物的各个部位,如根、叶、茎、块茎、果实和花粉粒。玉米淀粉由25%直链淀粉和75%支链淀粉组成。[1]

應用

玉米淀粉用于评价香蕉中直链淀粉含量的标准曲线制备。[2][3]它还用于水解研究,通过体外发酵猪粪便接种物。[4]

生化/生理作用

淀粉促进植物能量的储存。玉米淀粉有各种各样的应用,如纸袋、文具、纸巾、制造抗生素和滴灌系统。还可用于增加织物的刚度,改善织物的外观。玉米淀粉也是人类和动物饮食的一部分。[1]

其他說明

为了全面了解我们针对客户研究提供的各种多糖产品,建议您访问我们的碳水化合物分类页面。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

nwg

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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G Giuberti et al.
Animal : an international journal of animal bioscience, 7(9), 1446-1453 (2013-06-21)
The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by
Effect of cryo-milling on starches: Functionality and digestibility
Dhital S, et al.
Food Hydrocolloids, 24(2-3), 152-163 (2010)
Shazia Tabasum et al.
International journal of biological macromolecules, 122, 969-996 (2018-10-21)
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and amylase composition in the starch firmly affects the properties
Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
Li M C, et al.
International journal of food properties, 23(1), 1168-1175 (2020)
D Dan Ramdath et al.
Foods (Basel, Switzerland), 9(2) (2020-02-15)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat

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