Wheat Starch

9005-25-8

Starch can be classified into amylose and amylopectin based on differences in the coiled helical structure of hydrogen bonds within the molecule. Amylose consists of an unbranched helical structure, while amylopectin is composed of 24 to 30 glucose residues linked end to end by α-1,4-glycosidic bonds, with branching chains formed by α-1,6-glycosidic bonds. Potato starch and wheat starch are commonly employed as pharmaceutical excipients. They are typically used as fillers, binders, or stabilizers, aiding in the formulation of specific drug dosage forms and enhancing drug stability.

Pharmaceutical Grade

Powder

(C6H10O5)n

tapon;trogum;w-13stabilizer;w-gum;STABLE STARCH INDICATOR;STARCH INDICATOR;STARCH INDICATOR SOLUTION;WHEAT(TRITICUMVULGARE)STARCH

Kits for Food AnalysisFood&Beverage Standards;Neat ComponentsAlphabetic;CarbohydrateSpecial Applications;S;SN - SZ;starch;Carbohydrates;Carbohydrates A to;Carbohydrates P-ZBiochemicals and Reagents;Polysaccharide;Biological BuffersMetabolic Pathways;Food&Beverage;Kits for Food Analysis;Metabolic Pathways;CarbohydratesProteomics;Protein Electrophoresis;Starch Gel Electrophoresis;Core Bioreagents;Research Essentials;CarbohydrateResearch Essentials;CarbohydratesCarbohydrates;Cell Culture;Metabolites and Cofactors on the Metabolic Pathways Chart;Reagents and Supplements;PolysaccharideAnalytical Reagents for General Use;Puriss p.a.;Q-S, Puriss p.a.

USP/EP/BP/ChP