Amylose from Potato

<strong>Amylose from Potato</strong>_x000D_ <strong>Catalog number:</strong> B2015651_x000D_ <strong>Lot number:</strong> Batch Dependent_x000D_ <strong>Expiration Date:</strong> Batch dependent_x000D_ <strong>Amount:</strong> 50 mg_x000D_ <strong>Molecular Weight or Concentration:</strong> N/A_x000D_ <strong>Supplied as:</strong> powder_x000D_ <strong>Applications:</strong> a molecular tool for various biochemical applications_x000D_ <strong>Storage:</strong> RT_x000D_ <strong>Keywords:</strong> α-Amylose_x000D_ <strong>Grade:</strong> Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity &gt;18 MΩ-cm) and are filtered through 0.22 um._x000D_ _x000D_ <strong>References:</strong>_x000D_ 1: Holesh JE, Aslam S, Martin A. Physiology, Carbohydrates 2023 May 12. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2024 Jan–._x000D_ 2: Lemos PVF, Barbosa LS, Ramos IG, Coelho RE, Druzian JI. Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches Int J Biol Macromol. 2019 Jul 1;132:32-42._x000D_ 3: Jansky S, Fajardo D. Amylose content decreases during tuber development in potato J Sci Food Agric. 2016 Oct;96(13):4560-4._x000D_ 4: Zhao X, Andersson M, Andersson R. Resistant starch and other dietary fiber components in tubers from a high-amylose potato Food Chem. 2018 Jun 15;251:58-63._x000D_ 5: Martínez P, Vilcarromero D, Pozo D, Peña F, Manuel Cervantes-Uc J, Uribe-Calderon J, Velezmoro C. Characterization of starches obtained from several native potato varieties grown in Cusco (Peru) J Food Sci. 2021 Mar;86(3):907-914._x000D_ 6: Li Y, Zhao L, Shi L, Lin L, Cao Q, Wei C. Sizes, Components, Crystalline Structure, and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries Molecules. 2022 Mar 15;27(6):1905._x000D_ 7: Zhou T, Zhang L, Liu Q, Liu W, Hu H. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten Food Res Int. 2021 Jul;145:110397._x000D_ 8: Hu Y, Li C, Regenstein JM, Wang L. Preparation and properties of potato amylose-based fat replacer using super-heated quenching Carbohydr Polym. 2019 Nov 1;223:115020._x000D_ 9: van der Burgt YE, Bergsma J, Bleeker IP, Mijland PJ, van der Kerk-van Hoof A, Kamerling JP, Vliegenthart JF. Distribution of methyl substituents in amylose and amylopectin from methylated potato starches Carbohydr Res. 2000 Apr 20;325(3):183-91._x000D_ <a href="https://pubmed.ncbi.nlm.nih.gov/35335565">10: Faisal M, Kou T, Zhong Y, Blennow A. High Amylose-Based Bio Composites: Structures, Functions and Applications Polymers (Basel). 2022 Mar 18;14(6):1235. </a>_x000D_ _x000D_ <strong>Products Related to Amylose from Potato can be found at</strong> <a href="https://moleculardepot.com/product-category/Carbohydrates/"> Carbohydrates</a>