6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE
Isomaltose
CAS: 499-40-1
Molecular Formula: C12H22O11
6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE - Names and Identifiers
| Name | Isomaltose |
| Synonyms | ISOMALTOSE Isomaltose A-1,6-GLUCOBIOSE ALPHA-1,6-GLUCOBIOSE 6-O-A-D-GLUCOPYRANOSYL-D-GLUCOSE 6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE 6-O-alpha-D-Glucopyranosyl-D-glucose D-Glucose, 6-O-alpha-D-glucopyranosyl- 6-O-.alphascsc.-glucopyranosyl-D-glucose 6-O-alpha-D-glucopyranosyl-D-glucopyranose (2R,3S,4R,5R)-2,3,4,5-Tetrahydroxy-6-(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexanal |
| CAS | 499-40-1 |
| EINECS | 207-879-1 |
| InChI | InChI=1/C12H22O11/c13-1-4(15)7(17)8(18)5(16)3-22-12-11(21)10(20)9(19)6(2-14)23-12/h1,4-12,14-21H,2-3H2/t4-,5+,6+,7+,8+,9+,10-,11+,12-/m0/s1 |
| InChIKey | DLRVVLDZNNYCBX-RTPHMHGBSA-N |
6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE - Physico-chemical Properties
| Molecular Formula | C12H22O11 |
| Molar Mass | 342.3 |
| Density | 1.68±0.1 g/cm3(Predicted) |
| Melting Point | 155-160°C |
| Boling Point | 774.5±60.0 °C(Predicted) |
| Specific Rotation(α) | 113 ° (C=0.7, H2O) |
| Flash Point | 288.8°C |
| Water Solubility | almost transparency |
| Solubility | Soluble in methanol, ethanol, DMSO and other organic solvents |
| Vapor Presure | 1.05E-27mmHg at 25°C |
| Appearance | White crystalline powder |
| Color | White |
| BRN | 93355 |
| pKa | 12.45±0.20(Predicted) |
| Storage Condition | -20°C |
| Refractive Index | 113 ° (C=0.7, H2O) |
| MDL | MFCD00065373 |
| Physical and Chemical Properties | Soluble in methanol, ethanol, DMSO and other organic solvents, derived from astragalus. |
6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE - 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 |
| HS Code | 29400090 |
6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE - Reference
| Reference Show more | 1. Wang, Junying, et al. "Biochemical characterization and molecular mechanism of acid denaturation of a novel α-amylase from Aspergillus niger." Biochemical Engineering Journal 137 (2018): 222-231.https://doi.org/10.1016/j.bej.2018.06.004 2. Li, Hongbo, et al. "Development of a microencapsulated synbiotic product and its application in yoghurt." LWT 122 (2020): 109033.https://doi.org/10.1016/j.lwt.2020.109033 3. [IF=4.616] Lei Li et al."A TIMS-TOF mass spectrometry study of disaccharides from in situ ESI derivatization with 3-pyridinylboronate."Analyst. 2021 Jan;146(1):75-84 4. [IF=2.419] Ren Gao et al.An overlapping peaks separation algorithm for ion mobility spectrometry based on second-order differentiation and dynamic inertia weight particle swarm optimization algorithm.Rapid Communications In Mass Spectrometry.2021 Nov 05 5. [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 |
6-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCOSE - Reference Information
| traits | white crystalline powder |
| use | isomaltitol is used as a bifidus factor and a low-heat sweetener, which is applied to candies, chocolate, beverages, yogurt, fruit juice, jam, cakes, ice cream and alcohol. it can not only improve the quality and taste of food, but also increase the health care effect of food. content: ≥ 90.0% PH(30% solution):4.0~6.0 moisture: ≤ 5.0% IG2 + P + IG3 content: ≤ 45.0% character: white or yellowish powder unused: biochemical research |
| application | isomaltooligosaccharide characteristics and health care function, its application range is very wide, quite promising. It can produce various health products, beverages, medicines, condiments, cosmetics, etc., as well as other low-calorie functional foods. |
| function | iso-oligosaccharides belong to non-digestible oligosaccharides, and its physiological functions can be divided into direct effects and indirect effects. The direct effect is a number of physiological functional effects that can be directly produced after eating, which are inherent properties of isosaccharide itself; the indirect effect is due to the fact that isosaccharide promotes the growth of beneficial bacteria, and many physiological effects produced by beneficial bacteria are inherent properties of beneficial bacteria. |
| preparation | "the production methods of functional oligosaccharides are roughly: extraction method, whole enzyme method, acid-base method and chemical synthesis method. The extraction method is generally used for the manufacture of soybean oligosaccharides, the acid-base method is mainly used for the production of lactulose, and the chemical synthesis method is also limited to the functional research of oligosaccharides. Now the industrially produced isomalto oligosaccharides are based on high-concentration glucose syrup made from starch raw materials as the substrate, which is obtained through the catalytic reaction of α-amylase and α-glucosidase. |
Last Update：2024-04-09 21:22:08
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