Amylose  (Synonyms: 直链淀粉)

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].

Amylose (1.0 mg/mL；在沸水浴中加热 20 分钟，然后缓慢冷却过夜) 与乳清分离蛋白 (50 mg/mL) 和游离脂肪酸 (250 mg/mL) 通过自组装形成一种水溶性三元纳米复合物 (Mw=6-7×10⁶)，其回转半径为 20-100 nm^[1]。

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

9005-82-7

固体

White to off-white

直链淀粉

Room temperature in continental US; may vary elsewhere.

• [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.  [Content Brief]

  [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.