Accéder au contenu
Merck
Toutes les photos(4)

Documents

T9449

Sigma-Aldrich

D-(+)-Tréhalose dihydrate

≥99% (HPLC), from starch

Synonyme(s) :

α,α-Tréhalose, α-D-Glucopyranosyl-α-D-glucopyranoside

Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme


About This Item

Formule empirique (notation de Hill):
C12H22O11 · 2H2O
Numéro CAS:
Poids moléculaire :
378.33
Numéro Beilstein :
5322018
Numéro CE :
Numéro MDL:
Code UNSPSC :
12352201
ID de substance PubChem :
Nomenclature NACRES :
NA.25

Source biologique

Manihot esculenta root (Cassava)

Pureté

≥99% (HPLC)

Forme

powder

Activité optique

[α]20/D 174 to 186 °, c = 1.0% (w/v) in water

Technique(s)

HPLC: suitable

Impuretés

7.3-11.6% water (Karl Fischer)

Couleur

white

Pf

97-99  °C

Solubilité

water: 50 mg/mL, clear, colorless to very faintly yellow

Température de stockage

room temp

Chaîne SMILES 

[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

Clé InChI

DPVHGFAJLZWDOC-PVXXTIHASA-N

Vous recherchez des produits similaires ? Visite Guide de comparaison des produits

Description générale

Trehalose is a non-reducing sugar, which is formed when two glucose units are joined by a 1-1 alpha bond. This disaccharide is present naturally in several organisms like both prokaryotes and eukaryotes.

Application

D-(+)-Trehalose dihydrate has been used:
  • in trehalose test to stabilize pharmaceutical products
  • as a component of trehalose/sucrose solution for the preparation of J-aggregates
  • in the preparation of simulated honey sugar cocktail (SHSC) to study its effect on chemical and thermal stability of proteins

Actions biochimiques/physiologiques

Trehalose is a 1-alpha (disaccharide) sugar that supports plants and animals to withstand extended periods of desiccation. Trehalose acts as a cryoprotectant in a variety of cell freezing media. It serves as a primary carbon source and as a compatible solute accumulated as a response to osmotic stress and heat shock.

Autres remarques

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)


Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

Déjà en possession de ce produit ?

Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Theresa Cloutier et al.
The journal of physical chemistry. B, 122(40), 9350-9360 (2018-09-15)
The CHARMM36 carbohydrate parameter set did not adequately reproduce experimental thermodynamic data of carbohydrate interactions with water or proteins or carbohydrate self-association; thus, a new nonbonded parameter set for carbohydrates was developed. The parameters were developed to reproduce experimental Kirkwood-Buff
Alan Twomey et al.
International journal of pharmaceutics, 487(1-2), 91-100 (2015-04-19)
In frozen and lyophilized systems, the biological to be stabilized (e.g. therapeutic protein, biomarker, drug-delivery vesicle) and the cryo-/lyo-protectant should be co-localized for successful stabilization. During freezing and drying, many factors cause physical separation of the biological from the cryo-/lyo-protectant
Sabine Ullrich et al.
Journal of pharmaceutical sciences, 104(6), 2040-2046 (2015-04-03)
The importance of cake adhesion to the inside vial wall during lyophilization of amorphous trehalose cakes was determined by using hydrophobized vials. The degrees of cake shrinkage and cracking were determined independently by photographic imaging of the cake top surface
Joachim Schaefer et al.
International journal of pharmaceutics, 489(1-2), 124-130 (2015-05-06)
The inactivation of catalase during spray-drying over a range of outlet gas temperatures could be closely represented by the Arrhenius equation. From this an activation energy for damage to the catalase could be calculated. The close fit to Arrhenius suggests
Anke Sass et al.
Drug development and industrial pharmacy, 40(6), 749-757 (2013-04-20)
The spray-drying behaviour of 16 water-miscible organic solvents on a bench-scale machine (Büchi B290 with inert loop) was determined under mild-to-moderate process conditions, namely inlet gas temperature of 130 °C and liquid feed flow rate of ≤3 mL/min. The solvents with boiling

Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..

Contacter notre Service technique