| Identification | Back Directory | [Name]
Starch soluble | [CAS]
9005-84-9 | [Synonyms]
soluble
Amyogen
Tbymine
Amylogen
THYMIN(RG)
MYLBOND 110
Amylodextrin
frompotatoes
cold-soluble
solublestarch
amylodextrins
Starch soluble
Starch Solubie
a-Amylodextrin
StarchSolubleGr
StarchSolubleEp
frompotatoes,1kg
StarchSolubleAcs
STARCH INDICATOR
Zulkovsky starch
Einecs 232-686-4
STARCH SOLUBLE AR
STARCH SOLUBLE LR
starch from maize
dextrin of starch
BOTTLE SOLUBLE STA
Starch Soluble,(S)
StarchSolubleAnalar
Starch from potatoes
Thin boiling starch
IODINEINDICATOR(VITEX)
VITEX (Modified Starch)
Sodium starch glyconate
STABLE STARCH INDICATOR
Thyodene: (Amylodextrin)
STARCH SOLUBLE extrapure
STARCH INDICATOR SOLUTION
StarchSoluble(FromPotato)
Soluble starch froM potato
STARCH SOLUBLE extrapure AR
Starch,for analysis,soluble
STARCH HYDROLYSED extrapure
STARCH, SOLUBLE ACS REAGENT
Starch, from potato, soluble
Starch, ACS reagent, soluble
Starch, soluble, for analysis
STARCH INDICATOR SOLUTION, 1%
STARCH INDICATOR SOLUTION, 2%
STARCH, SOLUBLE REAGENT (ACS)
Starch, Soluble, Corn (1.01257)
Starch,for analysis ACS,soluble
Starch, Soluble, Powder, Reagent
Starch, modified, insolubles max
STARCH (FOR GEL ELECTROPHORESIS)
STARCH,SOLUBLE,POWDER,REAGENT,ACS
Starch, soluble, for analysis ACS
Starch, Soluble GR, Corn (1.01252)
Starch, soluble, for analysis 250GR
starch, soluble, acs (for iodometry)
Starch, soluble, for analysis ACS 2KG
Starch, soluble, for analysis ACS 500GR
Starch, soluble Vetec(TM) reagent grade
Starch, modified (derivation unspecified)
starch potato hydrolyzed for*electrophoresis
starch hydrolyzed for electrophoresis*from potato | [EINECS(EC#)]
232-686-4 | [Molecular Formula]
(C6 H10 O5)n | [MDL Number]
MFCD00132834 |
| Chemical Properties | Back Directory | [Appearance]
white powder | [Melting point ]
256-258 °C (dec.)(lit.)
| [bulk density]
300kg/m3 | [density ]
1.5 | [storage temp. ]
Storage temperature: no restrictions. | [solubility ]
H2O: passes test | [form ]
Solid | [color ]
white to off-white | [PH]
5.0-7.0 (25℃, 2% in solution) | [Stability:]
Stable. Combustible. Incompatible with strong oxidizing agents. | [biological source]
potato | [Water Solubility ]
Soluble in hot water. | [Merck ]
14,8799 | [Cosmetics Ingredients Functions]
ABSORBENT
BULKING | [LogP]
-3.410 (est) | [EPA Substance Registry System]
Amylodextrin(9005-84-9) |
| Hazard Information | Back Directory | [Chemical Properties]
white powder | [Uses]
For determination of diastatic power of malt, etc.; as indicator in iodometric analyses. | [Definition]
ChEBI: Alpha-maltose is a maltose that has alpha-configuration at the reducing end anomeric centre. | [Biochem/physiol Actions]
Starch synthesised by plants is a polymer of amylose and amylopectin. Amylose is a linear polymer of glucose whereas amylopectin is a highly branched polymer. Starch is a renewable and biodegradable polymer and is widely used in starch nanoparticles (SNP) development. Starch has flexible structural properties and is modified and functionalized for pharmaceutical applications. Starch comprises of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Resistant starch improves metabolic profile, gut bacteria and has anti-diabetic functionality. Resistant starch has low glycemic index and helps in weight management. It may be effective in treating metabolic diseases and colon cancer. | [Purification Methods]
Starch is de-fatted by Soxhlet extraction with Et2O or 95% EtOH. For fractionation of starch into “amylose” and “amylopectin” fractions, see Lansky et al. [J Am Chem Soc 71 4066 1949]. |
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| Company Name: |
J & K SCIENTIFIC LTD.
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| Telephone: |
18210857532 18210857532 |
| Website: |
https://www.jkchemical.com |
| Company Name: |
Alfa Aesar
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| Telephone: |
400-6106006 |
| Website: |
http://chemicals.thermofisher.cn |
| Company Name: |
Energy Chemical
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| Telephone: |
400-0056266 |
| Website: |
www.energy-chemical.com |
| Company Name: |
China Langchem Inc.
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| Telephone: |
0086-21-58956006 |
| Website: |
www.chemicalbook.com/ShowSupplierProductsList19141/0_EN.htm |
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