Amylose 

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; heated in a boiling water bath for 20 minutes and then slowly cooled overnight) was self-assembled with whey protein isolate (50 mg/mL) and free fatty acids (250 mg/mL) to form a water-soluble ternary nanocomposite (Mw=6-7×10⁶) with a gyration radius of 20-100 nm^[1].

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

9005-82-7

Solid

White to off-white

[Amylose]

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.