T5251
D-(+)-海藻糖 二水合物
≥98.5% (HPLC), from Saccharomyces cerevisiae
别名:
α,α--海藻糖二水合物, D-海藻糖二水合物, α,α-海藻糖, α-D-吡喃葡萄糖基-α-D-吡喃葡萄糖苷
生物来源
Saccharomyces cerevisiae
质量水平
方案
≥98.5% (HPLC)
表单
powder
旋光性
[α]/D 174 to 182 °, c = 1.0% (w/v) in water
技术
HPLC: suitable
cryopreservation: suitable
mp
97-99 °C
应用
agriculture
agriculture
cell analysis
genomic analysis
life science and biopharma
SMILES字符串
[H]O[H].[H]O[H].OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C12H22O11.2H2O/c13-1-3-5(15)7(17)9(19)11(21-3)23-12-10(20)8(18)6(16)4(2-14)22-12;;/h3-20H,1-2H2;2*1H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-;;/m1../s1
InChI key
DPVHGFAJLZWDOC-PVXXTIHASA-N
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一般描述
D-(+)-海藻糖是一种二糖，作为化学伴侣并作为微生物中的碳水化合物储备。它起到渗透调节剂的作用，保护细胞免受各种环境压力的影响。此外，它还在冷冻干燥过程中的蛋白质稳定性方面发挥着至关重要的作用，使其成为生化、细胞培养和赋形剂研究领域的宝贵资产
应用
- 在各种细胞冷冻介质中用作冷冻保护剂
- 用于赋形剂研究
生化/生理作用
海藻糖是一种由两个葡萄糖单位通过1-1α键结合而形成的非还原性糖。它被认为可为植物和动物提供承受缺水阶段的能力。
特点和优势
- 由酿酒酵母制备
- 适用于 HPLC 和 GC-MS(4)
制备说明
由Payen, R., Can的修改过程而制备。J. Res., 27B, 749 (1949).
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
涉药品监管产品
此项目有
历史批次信息供参考:
分析证书(COA)
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