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

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