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Starch from potato

SIAL/S5651 - suitable for electrophoresis

CAS Number: 9005-25-8
MDL Number: MFCD00082026
Product Type: Chemical
Catalog Number PKG Qty. Price Quantity
45-S5651-500G 500 g
 $0.00
1/EA
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45-S5651-1KG 1 kg
 $0.00
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45-S5651-2KG 2 kg
 $0.00
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45-S5651-5KG 5 kg
 $1780.00
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This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material.

This image depicts SKU: S5651-500G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material.

This image depicts SKU: S5651-1KG

 

application(s) agriculture
biological source potato
color white to off-white
description Hydrolyzed
form powder
impurities <6% acetone
Quality Level 200 
storage temp. room temp
technique(s) electrophoresis: suitable
Analysis Note: This high quality starch is specifically tested for use in starch gel electrophoresis.
Application:

  • Development and application of mathematical modeling of thymol release from environmental-responsive potato starch active packaging films.: This paper presents the development and application of mathematical models to predict thymol release from potato starch-based active packaging films. These films respond to environmental changes, making them suitable for food preservation applications (Cui et al., 2024 ).

  • Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices.: This research explores the use of enzymatically modified potato starch films in combination with chitosan, L-cysteine, and citric acid to prevent browning in fresh-cut potatoes, enhancing their shelf life and quality (Zhu et al., 2024 ).

  • Effects of synergistic action on rheological and thermal properties of potato starch complexes co-gelatinized with caffeic acid and squash polysaccharides extracted with water and subcritical water.: This study examines the rheological and thermal properties of potato starch complexes when co-gelatinized with caffeic acid and squash polysaccharides. The findings suggest potential applications in food and biopolymer industries (Zhang et al., 2024 ).
Other Notes: To gain a comprehensive understanding of our extensive range of Polysaccharides  for your research, we encourage you to visit our Carbohydrates  Category page.
Packaging: 1 kg in poly bottle
Packaging: 2, 5 kg in poly drum
Packaging: 500 g in poly bottle
Preparation Note: Hydrolyzed for electrophoresis
Hazard Codes F
Risk Statements 11
RIDADR NONH for all modes of transport
WGK Germany WGK 1
Flash Point(F) Not applicable
Flash Point(C) Not applicable
Storage Temp. room temp
UNSPSC 12352201

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