추천 제품
생물학적 소스
corn
Quality Level
Agency
USP/NF
meets USP testing specifications
분석
99.0-101.0%
형태
crystalline
색상
white
mp
160 °C (dec.) (lit.)
solubility
water: soluble
응용 분야
pharmaceutical (small molecule)
SMILES string
OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O
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
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일반 설명
Gluconolactone is a non-toxic component of the skin. It has anti-oxidant and free radical scavenging effects. Gluconolactone has antiaging and skin-firming properties. It acts as a β-glucosidase inhibitor. Gluconolactone stimulates cellulase gene expression.
애플리케이션
Gluconolactone has been used:
- to control the acidification kinetics of natural rubber latex (NRL) suspensions
- to study its effects on inhibition and disintegration of collagen fibrils
- to prepare alginate hydrogel
생화학적/생리학적 작용
Glucono-d-lactone increased the doubling time and activated enzymes involved in the oxidative pentose phosphate pathway of Saccharomyces cerevisiae.
기타 정보
To gain a comprehensive understanding of our extensive range of Monosaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
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이미 열람한 고객
Acid-induced aggregation and gelation of natural rubber latex particles
Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 482(68), 9-17 (2015)
Procedures in Cosmetic Dermatology Series: Cosmeceuticals E-Book (2008)
Journal of colloid and interface science, 539, 287-296 (2018-12-28)
Natural rubber is obtained by processing natural rubber latex, a liquid colloidal suspension that rapidly gels after exudation from the tree. We prepared such gels by acidification, in a large range of particle volume fractions, and investigated their rheological properties.
Gluconolactone induces cellulase gene expression in cellulolytic filamentous fungus Trichoderma reesei
Royal Society of Chemistry Advances, 4(68), 36057-36063 (2014)
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
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