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Merck

05389

Supelco

Isomaltose

analytical standard

Sinónimos:

6-O-α-D-Glucopyranosyl-D-glucose

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About This Item

Fórmula empírica (notación de Hill):
C12H22O11
Número de CAS:
Peso molecular:
342.30
Beilstein/REAXYS Number:
93355
EC Number:
MDL number:
UNSPSC Code:
41116107
NACRES:
NA.24

grade

analytical standard

Quality Level

assay

≥98.0% (HPLC)

optical activity

[α]/D 107.0±4.0°, 24 hr, c = 1 in H2O

shelf life

limited shelf life, expiry date on the label

application(s)

food and beverages

format

neat

storage temp.

−20°C

SMILES string

OC[C@H]1O[C@H](OC[C@H]2OC(O)[C@H](O)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O

InChI

1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1

InChI key

DLRVVLDZNNYCBX-RTPHMHGBSA-N

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Categorías relacionadas

application


  • Isomaltose for research in glycan analog synthesis: Isomaltose is used in pioneering studies to develop linkage-editing pseudo-glycans, employing reductive alpha-fluorovinyl-C-glycosylation strategies. This research opens new pathways for creating glycan analogs with modified biological activities, critical in pharmaceutical research and biotechnology (Moriyama et al., 2024).

  • Isomaltose biochemical assay in food science: Rapid identification and quantification techniques for disaccharide isomers like isomaltose are developed using ESI-MS/MS. These methodologies are applied to investigate food products such as yellow rice wine, demonstrating isomaltose′s role in food chemistry and quality analysis (Yuan et al., 2023).

  • Isomaltose glycosidic bond study in carbohydrate research: Research on minor carbohydrates, including isomaltose, as authenticity markers in grape must highlights its importance in the control and quality assessment of food products, facilitating better regulatory compliance and product authentication (Paolini et al., 2023).

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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