| CAS No.: | 9037-22-3 |
|---|---|
| Formula: | C30h52o26 |
| Type: | Synthesis Material Intermediates |
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Amylopectin Quik Details
Chemical Name: Amylopectin
CAS No.: 9037-22-3
Molecular Formula: C30H52O26
Molecular Weight: 828.71828
Appearance: White or yellow Powder
Amylopectin Typical Properties
| Item | Specifications |
| Appearance | Whiteor yellow powder |
| Water (%)<= | 15.0 |
| White degree(%)>= | 88 |
| Spot (a/cm2)<= | 2.0 |
| Stability(5%,Paste),24h | No stratification |
| PH pulp (concentration 10%) | 5-8 |
AMYLOSE and AMYLOPECTIN
1. The amylose is not easily formed into a gel after being boiled, and
the glucose molecules are arranged neatly. Amylopectin is easy to form a paste with a large viscosity, but it cannot be a gel after cooling.
2.The amylose is blue withiodine solution andpotassium iodide solution, while amylopectin is purple. The solubility of the amyloseis larger than that of amylopectin. The monosaccharides of amylose are linked by а-1,4 glycosidic bonds, and the amylose is separated by glutamate linkages, as well as а-1,6 glycosides.
3. Starch has two types of amylose and amylopectin. Amylose contains hundreds ofglucose units, and amylopectin contains thousands ofglucose units. In natural starch, the amylose accounts for about 22% to 26% and the rest is amylopectin.
Amylopectin Usage
1.Used to make food packaging materials
2.For instant noodles additive
Amylopectin Packaging and Shipping
Packing: 25kg/bag
Amylopectin Storage
1.Stored in cool place
2.Keep container tightly closed in a dry and well-ventilated place
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