T9449
D-(+)-Trehalose dihydrate
≥99% (HPLC), from starch
Synonym(s):
α,α-Trehalose, α-D-Glucopyranosyl-α-D-glucopyranoside
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About This Item
Empirical Formula (Hill Notation):
C12H22O11 · 2H2O
CAS Number:
Molecular Weight:
378.33
Beilstein:
5322018
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.25
Recommended Products
biological source
Manihot esculenta root (Cassava)
Quality Level
Assay
≥99% (HPLC)
form
powder
optical activity
[α]20/D 174 to 186 °, c = 1.0% (w/v) in water
technique(s)
HPLC: suitable
impurities
7.3-11.6% water (Karl Fischer)
color
white
mp
97-99 °C
solubility
water: 50 mg/mL, clear, colorless to very faintly yellow
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General description
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
Biochem/physiol Actions
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.
Other Notes
To gain a comprehensive understanding of our extensive range of Disaccharides 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
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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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
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