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| | AMYLOSE Basic information |
| | AMYLOSE Chemical Properties |
| density | 1.6 g/cm3 | | refractive index | 145 ° (C=2, 1mol/L NaOH) | | storage temp. | room temp | | solubility | 0.05 M NaOH: 1 mg/mL, slightly turbid, colorless | | form | A solid | | Merck | 8798 | | Stability: | Hygroscopic | | EPA Substance Registry System | Amylose (9005-82-7) |
| Hazard Codes | Xi | | Risk Statements | 36-41 | | Safety Statements | 26-36/39-39 | | WGK Germany | 1 | | HS Code | 35051000 |
| | AMYLOSE Usage And Synthesis |
| Uses | Amylose is a polyglucose polysaccharide which together with amylopectin makes starch(s). The glucosidic bonds of amylopectin are α-1,4 linkages. Amylose is used to identify, differentiate and characterize amylase(s). Amylose is used as a thickening agent, a gelling agent and emulsion stabilizer. Amylose is used in the preparation of films and membranes with potential use in drug delivery. | | Definition | The inner, relatively soluble portion of starch granules. Amylose is a hexosan, a polymer of glucose, and consists of long, straight chains of glucose units joined by a 1,4-glycosidic linkage. It stains blue with iodine. Microcrystalline amylose is available chiefly as a food ingredient and dietary energy source. | | Definition | A polymer of GLUCOSE,
a polysaccharide sugar that is found
in starch. | | Definition | amylose: A polysaccharide consistingof linear chains of between 100and 1000 linked glucose molecules.Amylose is a constituent of starch.In water, amylose reacts with iodineto give a characteristic blue colour. | | Agricultural Uses | Amylose is a type of polysaccharide and is a constituent
of starch. Amylose is made up of linear links of several
hundred glucose molecules. A water-amylose mixture
turns blue when iodine is added to it. | | Purification Methods | Amylopectin is removed from impure amylose by dispersing in aqueous 15% pyridine at 80-90o (concentration 0.6-0.7%) and allowing the solution to stand at 44-45o for 7days. The precipitate is re-dispersed and recrystallises during 5days. After a further dispersion in 15% pyridine, it is cooled to 45o, allowed to stand at this temperature for 12hours, then cooled to 25o and left for a further 10hours. The combined precipitates are dispersed in warm water, precipitated with EtOH, washed with absolute EtOH, and dried in vacuo [Foster & Paschall J Am Chem Soc 75 1181 1953]. |
| | AMYLOSE Preparation Products And Raw materials |
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