Product name:Amylose
CAS:9005-25-8
Molecular Formula:C18H30O16X2
Formula Weight:502.42
Specification:500g
Description:
Amylose is a linear polymer made up of D-glucose units.
This polysaccharide is one of the two components of starch, making up approximately 20-30% of the structure. The other component is amylopectin, which makes up 70-80% of the structure.
Because of its tightly packed structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch which has been found to be an effective prebiotic.
Glucose units in amylose molecules are linked by a-1,4 glucoside bonds. Molecules are straight-chain, non-branching, with a chain length of about 100-6000 units. The proportion of amylose and amylopectin in natural starch varies with plant varieties. The proportion of amylose in common cereals and potato starches ranges from 17% to 27%, and that in sticky maize, sorghum and glutinous rice is not amylose. All of them are amylopectin. Although some varieties contain a small amount of amylose, they are less than 2%.
Amylose consists of 250 to 300 D-glucose molecules linked by a 1,4-glycoside bond to form a linear, coiled into a helix, with a non-reducible end and a reducible end. The molecular weight of amylose varies greatly, from thousands to 150,000; it reacts with iodine in blue, which is due to the fact that when amylose is suspended in water, its inner spiral curl is occupied by molecular iodine (I2).
Amylopectin is composed of 24 to 30 D-glucose molecules which not only form short chains with alpha-1,4 glycoside bonds, but also connect short chains with alpha-1,6 glycoside bonds to form shrub-like structures.