Record Information
Creation date2015-10-09 22:31:46 UTC
Update date2017-01-19 02:36:31 UTC
FoodComEx IDPC000652
FoodDB RecordFDB001130
Chemical Information
DescriptionStored in all parts of plants as insol. granules. Coml. starches come mainly from corn (maize), sorghum grains, tapioca root and potato tuber. Most starch samples contain 20 ± 5% Amylose which can be pptd. from aq. starch soln. with, e.g., Thymol. Various uses in food processing including thickener, stabilizer, flavour modifier, filler for baking powder, flour additive, firming agent and release/antisticking agent. Many modified forms also used Amylose is a linear polymer of glucose linked mainly by ?(1?4) bonds. It can be made of several thousand glucose units. It is one of the two components of starch, the other being amylopectin. Amylose is soluble in water.; Amylose is defined as a linear molecule of (1→4) linked alpha-D-glucopyranosyl units, but it is today well established that some molecules are slightly branched by (1→6)-alpha-linkages. ; The oldest criteria for linearity consisted in the susceptibility of the molecule to complete hydrolysis by beta-amylase. This enzyme splits the (1→4) bonds from the non-reducing end of a chain releasing beta-maltosyl units, but cannot cleave the (1→6) bonds. When degraded by pure beta-amylase, linear macromolecules are completely converted into maltose, whereas branched chains give also one beta-limit dextrin consisting of the remaining inner core polysaccharide structure with its outer chains recessed.; Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These characteristics are related to the chemical structures of the amylopectin and amylose and how they are arranged in the starch granule. (PMID 9730163). Amylose is found in many foods, some of which are taro, alcoholic beverages, rice, and potato.
CAS Number9005-82-7
Amylose chainbiospider
Chemical FormulaC6H12O6
IUPAC name6-(hydroxymethyl)oxane-2,3,4,5-tetrol
InChI IdentifierInChI=1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2
Average Molecular Weight180.1559
Monoisotopic Molecular Weight180.063388116
Chemical Taxonomy
Description Belongs to the class of organic compounds known as hexoses. These are monosaccharides in which the sugar unit is a is a six-carbon containing moeity.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbohydrates and carbohydrate conjugates
Direct ParentHexoses
Alternative Parents
  • Hexose monosaccharide
  • Oxane
  • Secondary alcohol
  • Hemiacetal
  • Oxacycle
  • Organoheterocyclic compound
  • Polyol
  • Hydrocarbon derivative
  • Primary alcohol
  • Alcohol
  • Aliphatic heteromonocyclic compound
Molecular FrameworkAliphatic heteromonocyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
Experimental logPNot Available
Experimental Water SolubilityNot Available
Melting PointNot Available
Foods of Origin
FoodContent Range AverageReference
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity AvailableProduction upon request, up to 60 mg
Delivery TimeNot Available
Storage Formsolid
Storage Conditions-80°C
StabilityNot Available
PurityNot Available
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Rosa Vazquez
Commercial Vendors
Cayman Chemical 17664