• 介紹：

  Amylopectin 是一種基于葡萄糖的高度支化的多糖。它與直鏈淀粉一起形成淀粉。支鏈淀粉的糖苷鍵為α-葡聚糖鏈α- 1、4和支鏈點(diǎn)α- 1，6。

• 溶解性： DMSO:30  mg/ml  (36.2  mM)

• 敏感性： 易吸潮

• 儲(chǔ)存條件： RT

• 用途： Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure for

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 29. [IF=10.7] Xiao Liu et al."Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology."FOOD HYDROCOLLOIDS".2024 Aug;153:110062

• 28. [IF=8.2] Qiqi Su et al."Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129748

• 27. [IF=8.2] Sun Zihan et al."Starch nanoparticles as a new ice crystal nucleator in Lactobacillus bulgaricus CICC 6097 cryoprotection."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126395

• 26. [IF=8.025] Xinfei Wei et al."Allosteric regulation of α-amylase induced by ligands binding."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125131

• 25. [IF=6.443] Chengbin Zhao et al."Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes."Food Chemistry-X.2023 Jun;18:100671

• 24. [10.723] Yunxiang Ma et al."Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR."CARBOHYDRATE POLYMERS.2023 Jun;310:120737

• 23. [2.602] DU Mengyao et al."Effect of heat-moisture treatment on physicochemical properties of chickpea starch."Food Science and Technology.2023 Jan;43:

• 22. [IF=6.206] Yuyan Fan et al."Flexible bioinspired PDMS-paper based surface with hybrid wettability for droplet collection and detection."PROGRESS IN ORGANIC COATINGS.2022 Sep;170:106988

• 21. [IF=7.491] Jiaqi Wang et al."Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment."Ultrason Sonochem. 2022 May;86:106004

• 20. [IF=6.475] Jifan Zhang et al."α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates."Food Res Int. 2022 Jul;157:111210

• 19. [IF=2.727] Xiangyu Bai et al."Study on physicochemical properties of purple waxy wheat starch."Int J Food Prop. 2021;24(1):471-481

• 18. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361

• 17. [IF=6.953] Chao Jiang et al."Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch."Int J Biol Macromol. 2021 Mar;172:503

• 16. [IF=9.147] Longchen Shang et al."The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel."Food Hydrocolloid. 2021 Apr;113:106521

• 15. Zhao, Zhengtao, et al. "Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films." Journal of the Science of Food and Agriculture 99.8 (2019): 4150-4157.https://doi.org/10.1002/jsfa.9645

• 14. Wang, Junying, et al. "Biochemical characterization and molecular mechanism of acid denaturation of a novel α-amylase from Aspergillus niger." Biochemical Engineering Journal 137 (2018): 222-231.https://doi.org/10.1016/j.bej.2018.06.004

• 13. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. "Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms." Process Biochemistry 86 (2019):

• 12. 宋晨鴿,陳天朝,馬彥江,王嬌,賈晴晴,李瑞穎,位玉蝶.基于酒醋鹽炙法探討赤芍不同炮制品飲片-丸劑物性參數(shù)與化學(xué)成分的相關(guān)性[J].中國(guó)現(xiàn)代應(yīng)用藥學(xué),2021,38(05):548-554.

• 11. 楊雙盼,白祥宇,冉旭.紫糯麥淀粉理化特性研究[J].食品科技,2020,45(08):211-215.

• 10. 曲麗潔,劉鎮(zhèn),陳一,孫豐梅.“張雜谷”系列谷子品種營(yíng)養(yǎng)成分的測(cè)定與評(píng)價(jià)[J].河北北方學(xué)院學(xué)報(bào)(自然科學(xué)版),2021,37(01):35-42.

• 9. 楊輝,趙敏,王婷婷,蘇文,董騰達(dá),黃莎莎.米酒釀造用大米和酒曲的篩選[J].陜西科技大學(xué)學(xué)報(bào),2020,38(06):34-39.

• 8. 王亞雯 辛中豪 高蔚娜 蒲玲玲 石塔拉 姚站馨 襲著革 郭長(zhǎng)江.不同碳水化合物升血糖作用的比較[J].解放軍預(yù)防醫(yī)學(xué)雜志 2017 35(09):1041-1043+1068.

• 7. 陳天朝, 賈晴晴, 李瑞穎,等. 山藥清炒炮制前后物料性質(zhì)及成分含量測(cè)定[J]. 中國(guó)中醫(yī)藥信息雜志, 2019, 026(004):91-95.

• 6. 逄世峰, 鄭厚勝, 曲正義,等. 鮮人參貯存過程中淀粉和果糖,葡萄糖,蔗糖,麥芽糖含量變化分析[J]. 特產(chǎn)研究, 2020, v.42;No.167(01):47-50.

• 5. 孔露, 孔茂竹, 余佳熹,等. 糊化處理對(duì)藜麥淀粉形態(tài)、結(jié)構(gòu)及熱特性的影響[J]. 食品工業(yè)科技, 2019(14):56-61.

• 4. 張晨 江海 孫明 等. 雙波長(zhǎng)法分析測(cè)定漢中蓮菜支鏈淀粉和直鏈淀粉的含量[J]. 北方農(nóng)業(yè)學(xué)報(bào) 2018 46(2):112-116.

• 3. 張帆 周守標(biāo) 李寧 等. 親水膠體對(duì)石蒜淀粉糊特性的影響[J]. 食品科學(xué) 2018 039(004):37-42.

• 2. 陳一 曲麗潔. 不同貯藏條件下張雜谷系列小米主要營(yíng)養(yǎng)成分的變化研究[J]. 河北北方學(xué)院學(xué)報(bào)(自然科學(xué)版) 2018.

• 1. 李家磊 管立軍 王崑侖 等. 雙波長(zhǎng)法測(cè)定冰溫貯藏西洋參中直鏈淀粉和支鏈淀粉的含量[J]. 食品工業(yè)科技 2020 v.41;No.446(06):229-233.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *