starch

Amylase (Diastase) is any one of a group of enzymes which catalyses the breakdown of starch into maltose.

Corn starch is a natural product.

Maltose (maltobiose) is a reducing sugar and is a disaccharide formed from two units of glucose bound by a (1-4) bond. Maltose can be used as an energy source for bacteria.

D-(+)-Maltose monohydrate (D-(+)-Maltose monohydrate), a dextrodisaccharide from starch and malt, is used as a fermentable intermediate and sweetening agent in brewing.

α-Amylase, a hydrolase enzyme, catalyzes the hydrolysis of internal α-1,4-glycosidic linkages in starch, producing glucose and maltose.

Levoglucosan (1,6-anhydro-b-D-Glucose) is an anhydrohexose that is the 1,6-anhydro-derivative of beta-D-glucopyranose. It is formed from the pyrolysis of carbohydrates, such as starch and cellulose. Levoglucosan can also be utilized in the synthesis of chiral polymers such as unhydrolysable glucose polymers. Levoglucosan is also produced via caramelization of sugar. Consumption of caramel or caramel-containing sweets can lead to a short-term 5X increase in urinary levels of levoglucosan (from 20 uM/mM creatinine to 100 uM/mM creatinine).

Inulin(Inulin and sodium chloride), a starch found in the tubers and roots of many plants. Since it is hydrolyzable to fructose, it is classified as a fructosan.

D-Glucose 6-phosphate (G6P) is glucose that hydroxyl group on carbon 6 is phosphorylated by hexose kinase and is involved in glycolysis, gluconeogenesis, and the pentose phosphate pathway, as well as being converted to glycogen or starch storage. G6P serves as a substrate for glucose 6-phosphatase in the liver and hexose 6-phosphate dehydrogenase (H6PDH) in the lumen of the endoplasmic reticulum.

DL-Glyceraldehyde-3-phosphate (3-Phosphoglyceraldehyde) is an important intermediate in glycogen or starch fermentation in organisms and inhibits acyltransferases. DL-Glyceraldehyde-3-phosphate inhibits the growth of Escherichia coli at high concentrations.

Maltooctaose is a low molecular weight carbohydrate obtained by starch hydrolysis. It is composed of a group of linear α(1-4)-linked D-glucose polymers and trace amounts of (1-6)-linked glucose condensed with a degree of polymerization of 8.

Maltohexaose (Amylohexaose) is a natural saccharide that can be produced from amylose, amylopectin, and whole starch.

Glucoamylase, an enzyme obtained from various sources such as plants, animals, and microorganisms, is utilized in industrial applications. It is extensively employed in starch saccharification processes and the brewing and distilling industries [1].

Levoglucosan (Standard) is the standard substance of Levoglucosan, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Levoglucosan (1,6-anhydro-b-D-Glucose) is an anhydrohexose that is the 1,6-anhydro-derivative of beta-D-glucopyranose. It is formed from the pyrolysis of carbohydrates, such as starch and cellulose. Levoglucosan can also be utilized in the synthesis of chiral polymers such as unhydrolysable glucose polymers. Levoglucosan is also produced via caramelization of sugar. Consumption of caramel or caramel-containing sweets can lead to a short-term 5X increase in urinary levels of levoglucosan (from 20 uM/mM creatinine to 100 uM/mM creatinine).

Alpha-D-glucose hydrate is a monosaccharide and the most common form of glucose, playing a vital role in energy metabolism as the primary energy source for many cells. It is also a building block of larger carbohydrates such as starch and glycogen. The α prefix refers to the orientation of the hydroxyl group attached to the first carbon atom. In solution, alpha-D-glucose exists as a hydrate, bound to water molecules.