4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose
MALTOPENTAOSE
CAS: 1668-09-3
Molecular Formula: C30H52O26
4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose - Names and Identifiers
4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose - Physico-chemical Properties
| Molecular Formula | C30H52O26 |
| Molar Mass | 828.72 |
| Boling Point | 1253.2°C at 760 mmHg |
| Solubility | Soluble in methanol, ethanol, DMSO and other organic solvents. |
| Appearance | White powder |
| Storage Condition | 2-8℃ |
| MDL | MFCD00151333 |
| Physical and Chemical Properties | Solubility: H2O: 50 mg/mL, clear, colorless WGK Germany:3 |
4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose - Risk and Safety
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose - Reference
| Reference Show more | 1. Wu Qidi, Xie Chengyi, Yu Jiancheng, et al. Analysis of oligosaccharide isomers by drift time ion mobility-quadrupole-time of flight tandem mass spectrometry [J]. Journal of Mass Spectrometry, 2020(4):351-358. 2. Zhang Na, Li Lele, Huang Xin, Liu Shuying. Determination of Oligosaccharide Distribution in Panax ginseng by Ultra Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry Combined with Solid Phase Methylation Technology [J]. Applied Chemistry, 2021,38(03):247-255. 3. Zhao Zhiguo, Zhang Minmin, Yin Zheng, Jia Huihui, Liu Qian, Li Kewen, Zhao Hengqiang, Wang Xiao. Determination of chemical constituents of maltose oligosaccharides by hydrophilic chromatography-evaporative light scattering detector-electrospray-quadrupole-time of flight tandem mass spectrometry [J]. Food industry technology, 2021,42(06):265-270 309. 4. Xie, Chengyi, et al. "Effective separation of carbohydrate isomers using metal cation and halogen anion complexes in trapped ion mobility spectrometry." Talanta 225 (2021): 121903.https://doi.org/10.1016/j.talanta. 2020.121903 5. [IF=6.953] Hui Li et al."In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase."Int J Biol Macromol. 2019 Sep;136:1228 6. [IF=6.953] Li Guo et al."The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches."Int J Biol Macromol. 2020 Feb;144:863 7. [IF=6.953] Li Guo et al."Comparison of functional properties of porous starches produced with different enzyme combinations."Int J Biol Macromol. 2021 Mar;174:110 8. [IF=6.057] Chengyi Xie et al."Improving glycan isomeric separation via metal ion incorporation for drift tube ion mobility-mass spectrometry."Talanta. 2020 May;211:120719 9. [IF=6.057] Chengyi Xie et al."Effective separation of carbohydrate isomers using metal cation and halogen anion complexes in trapped ion mobility spectrometry."Talanta. 2021 Apr;225:121903 10. [IF=6.558] Yuanqing Luo et al."Pd nanoparticles decorated thiol-functionalized MOF as an efficient matrix for differentiation and quantitation of oligosaccharide isomers by laser desorption/ionization mass spectrometry."Anal Chim Acta. 2022 Apr;1202:339665 11. [IF=7.514] Shengnan Zhu et al."Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase."FOOD CHEMISTRY. 2022 Sep;388:133 |
4-O-[4-O-[4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-α-D-glucopyranosyl]-α-D-glucopyranosyl]-α-D-glucopyranose - Introduction
MALTOPENTAOSE, also known as maltooligosaccharide, is a polysaccharide structure composed of glucose molecules. It is the product of maltose through enzymatic hydrolysis, with special chemical properties and biological functions.
MALTOPENTAOSE is chemically insoluble in water, but can be fermented by some microorganisms (such as lactic acid bacteria). It is stable under acidic conditions, but decomposes under alkaline conditions. In addition, MALTOPENTAOSE also has a strong antibacterial effect, can inhibit the growth of some pathogenic bacteria.
MALTOPENTAOSE is widely used in the food industry. It can be used as a food additive in condiments, beverages, dairy products, pastries and other foods to increase the taste and nutritional value of food. MALTOPENTAOSE can also be used as a nutritional source of probiotics, promote the growth of probiotics, and have a beneficial regulatory effect on the intestine.
The preparation method of MALTOPENTAOSE is generally obtained by the catalytic reaction of maltose through decomposition enzyme. After the maltose is heated, the corresponding enzyme is added. The enzyme can break down the maltose into smaller molecules, including MALTOPENTAOSE.
MALTOPENTAOSE has high safety and is generally considered to be food safe. It has a slow digestion and absorption rate in the human body, does not cause a rapid increase in blood sugar, and has no adverse effects on diabetic patients. However, individual people may be allergic to MALTOPENTAOSE, and attention should be paid to possible allergic reactions when using it.
In General, MALTOPENTAOSE is a food additive widely used in the food industry. It has good chemical properties and biological functions, as well as high safety.
MALTOPENTAOSE is chemically insoluble in water, but can be fermented by some microorganisms (such as lactic acid bacteria). It is stable under acidic conditions, but decomposes under alkaline conditions. In addition, MALTOPENTAOSE also has a strong antibacterial effect, can inhibit the growth of some pathogenic bacteria.
MALTOPENTAOSE is widely used in the food industry. It can be used as a food additive in condiments, beverages, dairy products, pastries and other foods to increase the taste and nutritional value of food. MALTOPENTAOSE can also be used as a nutritional source of probiotics, promote the growth of probiotics, and have a beneficial regulatory effect on the intestine.
The preparation method of MALTOPENTAOSE is generally obtained by the catalytic reaction of maltose through decomposition enzyme. After the maltose is heated, the corresponding enzyme is added. The enzyme can break down the maltose into smaller molecules, including MALTOPENTAOSE.
MALTOPENTAOSE has high safety and is generally considered to be food safe. It has a slow digestion and absorption rate in the human body, does not cause a rapid increase in blood sugar, and has no adverse effects on diabetic patients. However, individual people may be allergic to MALTOPENTAOSE, and attention should be paid to possible allergic reactions when using it.
In General, MALTOPENTAOSE is a food additive widely used in the food industry. It has good chemical properties and biological functions, as well as high safety.
Last Update：2024-04-09 20:52:54
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