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Merck
CN

G9766

D-(+)-Gluconic acid δ-lactone

BioReagent, suitable for cell culture

Synonym(s):

δ-Gluconolactone, 1,2,3,4,5-Pentahydroxycaproic acid δ-lactone, D-(+)-Dextronic acid δ-lactone

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About This Item

Empirical Formula (Hill Notation):
C6H10O6
CAS Number:
90-80-2
Molecular Weight:
178.14
EC Number:
202-016-5
UNSPSC Code:
12352200
PubChem Substance ID:
24895381
Beilstein/REAXYS Number:
83286
MDL number:
MFCD00006647

Key Documents

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InChI

1S/C6H10O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-5,7-10H,1H2/t2-,3-,4+,5-/m1/s1

InChI key

PHOQVHQSTUBQQK-SQOUGZDYSA-N

SMILES string

OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O

product line

BioReagent

assay

99-100%

technique(s)

cell culture | mammalian: suitable

mp

160 °C (dec.) (lit.)

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Biochem/physiol Actions

Glucono-d-lactone increased the doubling time and activated enzymes involved in the oxidative pentose phosphate pathway of Saccharomyces cerevisiae.

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
027K00122
027K00121
016H1154

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Chuan-He Tang et al.
Journal of agricultural and food chemistry, 59(8), 4071-4077 (2011-03-09)
The mechanical properties, water-holding capacities (WHC), and microstructures of emulsion gels, induced by glucono-δ-lactone (GDL), CaCl(2), and microbial transglutaminase (MTGase) from unheated and heated soy protein isolate (SPI)-stabilized emulsions (at protein concentration 5%, w/v; oil volume fraction, 20%, w/v), were
A Grygorczyk et al.
Food chemistry, 141(3), 1716-1721 (2013-07-23)
The objective of this work was to compare the gelation of soymilk particles induced by the acidification of a commercial starter culture with that resulting by addition of glucono-δ-lactone (GDL). Structure formation was followed using rheology, and the microstructure was
Elizabeth W Ng et al.
International journal of food microbiology, 145(1), 169-175 (2011-01-05)
Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an
Xiangyang Li et al.
Langmuir : the ACS journal of surfaces and colloids, 28(27), 10164-10176 (2012-06-16)
The complexation between bovine serum albumin (BSA) and sugar beet pectin (SBP) was studied in situ by coupling glucono-δ-lactone (GDL) induced acidification with dynamic light scattering and turbidity measurements. Individual measurements at specific pHs and mixing ratios were also carried
Yuan He et al.
Electrophoresis, 31(4), 630-633 (2010-02-18)
delta-Gluconolactone was covalently coupled with aminopropyl-derivatized capillary, creating hydrophilic brushes on the inner wall of the capillary. The hydrophilic coating provided suppression of EOF and minimized protein adsorption, resulting in the separation of basic proteins and DNA with efficiencies up
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