M2250
D -(+)-麦芽糖 一水合物
Type II, ≥95%
别名:
4-O-α-D-吡喃葡糖基-D-葡萄糖, 麦芽糖
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关于此项目
经验公式（希尔记法）:
C12H22O11 · H2O
化学文摘社编号:
分子量:
360.31
UNSPSC Code:
12352201
NACRES:
NA.21
PubChem Substance ID:
EC Number:
200-716-5
Beilstein/REAXYS Number:
93798
MDL number:
产品名称
D -(+)-麦芽糖 一水合物, Type II, ≥95%
color
white
InChI key
HBDJFVFTHLOSDW-DNDLZOGFSA-N
InChI
1S/C12H22O11.H2O/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12;/h1,4-12,14-21H,2-3H2;1H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+;/m0./s1
SMILES string
O.OC[C@@H](O)[C@@H](O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)[C@H](O)[C@@H](O)C=O
biological source
corn
type
Type II
assay
≥95%
form
powder
optical activity
[α]20/D 129 to 131 °, c = 4% (w/v) in water + trace NH4OH
impurities
≤1.5% Glucose
≤5% Maltotriose
useful pH range
5.0-7 (25 °C, 180 g/L)
mp
125.13 °C (1013.25 hPa)
solubility
180 g/L at 20 °C
storage temp.
room temp
Quality Level
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Application
- 由选定乳酸菌菌株制备的酸面团发酵过程中化学和微生物学性质变化的评估：该研究探索了D-(+)-麦芽糖一水合物在发酵过程中的用途，重点介绍了其对食品科技中化学和微生物动力学的影响，该研究与生命科学领域中工业生物合成应用相关（Boyaci Gunduz et al., 2022）。
Biochem/physiol Actions
麦芽糖是含有两个具有α(1→4)糖苷键的葡萄糖分子的二糖。麦芽糖可以通过淀粉酶的作用从食物中的淀粉衍生而来。麦芽糖可以在许多食品中找到，包括啤酒、谷物和面食。
存储类别
13 - Non Combustible Solids
wgk
WGK 1
ppe
Eyeshields, Gloves, type N95 (US)
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Nature communications, 12(1), 931-931 (2021-02-12)
Caveolae are spherically shaped nanodomains of the plasma membrane, generated by cooperative assembly of caveolin and cavin proteins. Cavins are cytosolic peripheral membrane proteins with negatively charged intrinsically disordered regions that flank positively charged α-helical regions. Here, we show that
S K Aoki et al.
Journal of bacteriology, 191(6), 1777-1786 (2009-01-07)
Contact-dependent growth inhibition (CDI) is a mechanism identified in Escherichia coli by which bacteria expressing two-partner secretion proteins encoded by cdiA and cdiB bind to BamA in the outer membranes of target cells and inhibit their growth. A third gene
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Developmental cell, 53(4), 444-457 (2020-04-25)
The redox-based protein S-nitrosylation is a conserved mechanism modulating nitric oxide (NO) signaling and has been considered mainly as a non-enzymatic reaction. S-nitrosylation is regulated by the intracellular NO level that is tightly controlled by S-nitrosoglutathione reductase (GSNOR). However, the
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Journal of separation science, 38(13), 2229-2237 (2015-04-16)
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods includes high amounts of maltose. However, it is quite difficult to separate maltose and trehalose on an
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