Amylose

Amylose is a polysaccharide made of alpha-D-glucose units, bound to each other through alpha(1->4) glycosidic bonds. It constitutes about 20% of starch, the major storage carbohydrate in plants. It can act as an indicator, turning blue in the presence of iodine, and has also been coupled to magnetic beads for the isolation and purification of maltose-binding protein fusion proteins.CAS Number: 9005-82-7. Molecular Formula: (C6H10O5)n. Formulation: (Request formulation change), A solid. Solubility: 0.5 M NaOH: 1 mg/ml. SMILES: OC[C@H]1O[C@@H]([C@@H]([C@H]([C@@H]1O[C@H]2O[C@@H]([C@H]([C@@H]([C@H]2O)O)O)CO)O)O)O[C@@H]3[C@H](O[C@@H]([C@@H]([C@H]3O)O)O)CO. InChi Code: InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17-,18-/m1/s1. InChi Key: FYGDTMLNYKFZSV-PXXRMHSHSA-N.