| Identification | Back Directory | [Name]
AMYLOSE | [CAS]
9005-82-7 | [Synonyms]
C00718
AMYLOSE
AMYLOSE A
B-AMYLOSE
AMYLOSE B
BETA-AMYLOSE
ALPHA-AMYLOSE
Amylose chain
Aphidicolin,APC
AMYLOSE (POTATO)
STARCH CELLULOSE
AMYLOSE TYPE III
AmyloseMW=ca15000
1,4-alpha-D-Glucan
amylose from potato
AMYLOSE (MW=CA 2.800)
Amylose from potatoes
(1,4-alpha-D-Glucosyl)n
(1,4-alpha-D-Glucosyl)N+1
(1,4-alpha-D-Glucosyl)N-1
Amylose (Mw.=ca. 160,000)
Amylose B from Corn Starch
2,4-METHYL-3-PENTANOLACETATE
AMYLOSE TYPE III FROM POTATO
AMYLOSE FROM POTATO, USED AS AMYLASE
4-{(1,4)-alpha-D-Glucosyl}(N-1)-D-glucose | [EINECS(EC#)]
232-685-9 | [Molecular Formula]
C18H30O16X2 | [MDL Number]
MFCD00134652 | [MOL File]
9005-82-7.mol | [Molecular Weight]
502.42 |
| Chemical Properties | Back Directory | [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 Information | Back Directory | [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]
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. | [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. | [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]. |
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