Amylopectin
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Amylopectin
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CAS No:
9037-22-3
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Chemical Name:
Amylopectin
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Synonyms:
Amylopectin;Amioca WCS;WCS;Amaizo 839;Kosol;Amioca;Pectin,amylo;Starch,waxy;Ultraamylopectin N;Waxy corn starch;Waxy maize starch;Waxy starch;Cato 225;Waxy 7350;Cato 240;Cato 270;Farinex WM 85;Honen Alpha Waxy Starch;Ultrasperse A;C*Pharm 12018;Cerestar SF 04201;Waxy Alpha Y;Waxilys;Waxilys 200;Waxilys 100;C*Gel 04201;Amioca Powder T;ICB 3100;Matsunorin N;Matsunorin A;Pregeflo C 100;Novation 2600;Remyflo S 200;Farinex WM 55;Meritena 300;Eliane 100;Ultra-Crisp CS;Cleer-Cote 625NB;Versasheen;Remyline AX-DR;Clearam MH 1015;Clearam CI 3000;Clearam CI 1000;Clearam CH 1505;Eliane SC 160;Waxy potato starch;Mazaca 3401X;Novation Prima 300;Amylopectins;Waxy Starch Y;Novation 5600;Maisita 21.007;Remyline XS-B;SF 930;Eliane Gel 100;Amioca TF;Baomanbio T 0018;N 200 (starch);Waxy Corn Starch Y;CG 04201;9050-86-6;189047-96-9
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CAS No:
Characteristics
427
-6.26
White Powder
1.9±0.1 g/cm3
160 °C
1173.2±65.0 °C at 760 mmHg
663.3±34.3 °C
1.697
1e+006 mg/L @ 25 °C (est)
Amylopectin Use and Manufacturing
Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.
Amylopectin: ACTIVE|XU - indicates a substance exempt from reporting under the Chemical Data Reporting Rule, (40 CFR 711).
Cosmetics -> Viscosity controlling
Computed Properties
Molecular Weight:828.7
XLogP3:-10.6
Hydrogen Bond Donor Count:17
Hydrogen Bond Acceptor Count:26
Rotatable Bond Count:13
Exact Mass:828.27468176
Monoisotopic Mass:828.27468176
Topological Polar Surface Area:427
Heavy Atom Count:56
Complexity:1210
Defined Atom Stereocenter Count:25
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
Drug Function and Efficacy
A branched-chain polysaccharide used as a thickener or stabilizer; contributes to viscosity and texture in formulations.
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