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Merck
CN

D8821

葡聚糖 来源于肠系膜明串珠菌

average mol wt 60,000-76,000

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线性分子式:
(C6H10O5)n
化学文摘社编号:
UNSPSC Code:
12352201
NACRES:
NA.25
EC Number:
232-677-5
MDL number:
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产品名称

葡聚糖 来源于肠系膜明串珠菌, average mol wt 60,000-76,000

SMILES string

O1C(C(C(C(C1CO)O)O)O)OCC2OC(C(C(C2O)O)O)OCC(O)C(O)C(O)C(O)C=O

InChI key

FZWBNHMXJMCXLU-UHFFFAOYSA-N

InChI

1S/C18H32O16/c19-1-5(21)9(23)10(24)6(22)3-31-17-16(30)14(28)12(26)8(34-17)4-32-18-15(29)13(27)11(25)7(2-20)33-18/h1,5-18,20-30H,2-4H2

biological source

bacterial (Leuconostoc mesenteroides)

form

powder

optical activity

[α]20/D 190 to 201 °, c = 2% (w/v) in water

mol wt

average mol wt 60,000-76,000

color

white to off-white

mp

483  °C ((901 °F ))

solubility

water: 100 mg/mL at 25 °C, colorless to faintly yellow

storage temp.

2-8°C

Quality Level

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Application

将右旋糖酐用作长的亲水性间隔臂提高了作用于大分子的固定化蛋白质的性能。
来自肠膜明串珠菌的葡聚糖可用于:
  • 重悬丸剂和制备′ 平衡盐溶液(HBSS)用于分离冷冻死后脑组织的 血管核(vascular nuclei)
  • 制备溶于磷酸缓冲盐溶液的葡聚糖溶液,维持角膜水分并使角膜厚度恢复为人眼的生理水平
  • 作为通过溶菌酶聚乙二醇化反应制备的原位双水相系统(ATPS)制剂中的聚合物溶液

Biochem/physiol Actions

葡聚糖是一种市售药物,特别是用作血浆增量剂。这种细菌多糖有多种应用,如食品、药物和化学品行业中的助剂、增稠剂、载体和稳定剂。葡聚糖在食品行业可用于果酱和冰淇淋的增稠。 它可防止糖结晶并截留水分。 这有助于保留多种食物的风味和外观。

General description

葡聚糖是D-吡喃葡萄糖的细菌胞外多糖。它由主链的α-(1→6)键组成,还有数量不定的α-(1→2)、α-(1→3)、 α-(1→4) 支链键。来自 肠膜明串珠菌 B512F 的葡聚糖包含 95%的α- (1→6) 键和5%的 α-(1→3)支链键。来自 肠膜明串珠菌1299的不可溶葡聚糖 包含 63%的 α-(1→6)、 27%的 α-(1→2) 和 8% 的α-(1→3)键。

Other Notes

为了全面了解我们针对客户研究提供的各种葡聚糖产品,建议您访问我们的碳水化合物分类页面。

存储类别

11 - Combustible Solids

wgk

WGK 2


历史批次信息供参考:

分析证书(COA)

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Janice M Dias et al.
Experimental eye research, 115, 41-46 (2013-06-27)
Corneal biomechanics is an essential parameter for developing diagnostic and treatment methods of corneal-related diseases. It is widely accepted that corneal mechanical strength stems from the stroma's collagenous composition. However, more comprehensive insight into the mechanical properties within the stroma
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International journal of biological sciences, 4(6), 379-386 (2008-10-28)
On the basis of high enzyme activity a newly isolated strain of L. mesenteroides CMG713 was selected for dextran production. For maximum yield of dextran, effects of various parameters such as pH, temperature, sucrose concentration and incubation period were studied.
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Boon M Teo et al.
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