Appearance: White to off-white powder Purity: 99%min Detection method: HPLC ≥98% COA of Amylopectin from potato starch:
Solubility+1mg/mL, 0.05M NaOH:Clear to slightly hazy,colorless solution Description About Amylopectin CAS 9037-22-3:
Amylopectin from potato starch is derived from potato (potato) and is one of the two main polymer compounds of natural starch, and the other is amylose. In ordinary starch granules, amylopectin accounts for about 80%, and amylose accounts for about 20%.
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.
Amylopectin is a highly branched polymer of glucose found in plants. It is one of the two components of starch, the other being amylose. It is insoluble in water. Glucose units are linked in a linear way with bonds. Branching takes place with bonds occurring every 24 to 30 glucose units. Its counterpart in animals is glycogen which has the same composition and structure, but with more extensive branching that occurs every 8 to 12 glucose units. Starch is made of about 80% amylopectin. Amylopectin is highly branched, being formed of 2, 000 to 200, 000 glucose units. Its inner chains are formed of 20-24 glucose subunits. The glucose residues are linked through alpha-1, 4 glycosidic linkages. Solubility: Insoluble in water, ethanol and ether. Uses:Biochemical studies (branched-chain enzyme assay). Storage:Sealed in a cool dry place.