Amylose

Amylose is not a typical small-molecule ligand with a specific traditional receptor-binding target. It is a polysaccharide. In food science and biological systems, amylose can interact with proteins and free fatty acids through non-covalent forces like hydrophobic interactions and electrostatic interactions. For example, it can form a ternary complex with them, which is related to the structure and digestion of starch. It is widely studied in the fields of food science, carbohydrate metabolism, and is also relevant in research on controlling glycemic responses, as it affects starch digestion rate[1][2].

Product Specifications

CAS Number

[9005-82-7]

UNSPSC

12352200

Hazard Statement

H302, H315, H319, H335

Target

Biochemical Assay Reagents; Endogenous Metabolite

Type

Biochemical Assay Reagents

Related Pathways

Metabolic Enzyme/Protease; Others

Applications

Metabolism-protein/nucleotide metabolism

Field of Research

Others

Assay Protocol

https://www.medchemexpress.com/amylose.html

Purity

71.1

Solubility

H2O : 1 mg/mL (ultrasonic; warming; heat to 60°C)

Smiles

[Amylose]

Precautions

H302, H315, H319, H335

References & Citations

[1]Zhang G, et al. Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids. J Agric Food Chem. 2010 Aug 25;58 (16) :9164-70.|[2]Denardin C C, et al. Effect of amylose content of rice varieties on glycemic metabolism and biological responses in rats[J]. Food chemistry, 2007, 105 (4) : 1474-1479.