Compound ccmrd_339
Compound Info
| Database id | Trival name | Linear code | Compound class | Taxonomy domain | Species |
|---|---|---|---|---|---|
| ccmrd_339 | Starch | Glcp | Polysaccharide | other | White flour |
SNFG representation of Compound Symbol Nomenclature
diagram generated with DrawGlycan SNFG |
Residues
| # | Residue | Chemical Structure | Chemical Shifts (ppm) |
|---|---|---|---|
| 1 | a-?-Glcp |  |
C 1 : 103.0 ; C 2 : 73.4 ; C 3 : 73.4 ; C 4 : 82.6 ; C 5 : 73.4 ; C 6 : 62.2 ; |
Experiment
| Spectrometer (MHz) | Temperature (K) | pH | NMR Reference Compound | Sample treatment |
|---|---|---|---|---|
| 300 | 298 | Glycine | Grounded fine powder |
Reference
Anusooya S. SivamGeoffrey I. N. WaterhouseZoran D. ZujovicConrad O. PereraDongxiao Sun-Waterhouse,
(2013). Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study,
Food and bioprocess technology,
6
(1)
,110-123
.
doi:10.1007%2Fs11947-011-0699-z