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90210

Millipore

D-(+)-海藻糖 二水合物

suitable for microbiology, ≥99.0%, composed of two α-glucose units that is used as a protectant, stabilizer and to support proper folding

同義詞:

海藻糖二水合物,a-d-吡喃葡萄糖基a-d-吡喃葡萄糖苷, α,α-海藻糖, α-D-吡喃葡萄糖基-α-D-吡喃葡萄糖苷

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About This Item

經驗公式(希爾表示法):
C12H22O11 · 2H2O
CAS號碼:
分子量::
378.33
Beilstein:
5322018
EC號碼:
MDL號碼:
分類程式碼代碼:
41106212
PubChem物質ID:
NACRES:
NA.85

品質等級

化驗

≥99.0% (HPLC)
≥99.0%

形狀

powder

光學活性

[α]20/D +176 to +186°, c = 2% in H2O

分子量

378.33  g/mol

雜質

≤0.1% glucose

燃燒殘留物

≤0.1% (as SO4)

溶解度

H2O: 0.1 g/mL, clear, colorless

負離子痕跡

chloride (Cl-): ≤50 mg/kg
sulfate (SO42-): ≤50 mg/kg

正離子痕跡

As: ≤0.1 mg/kg
Ca: ≤200 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤10 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤10 mg/kg

應用

microbiology

SMILES 字串

[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 密鑰

DPVHGFAJLZWDOC-PVXXTIHASA-N

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一般說明

D-(+)-海藻糖是由两分子 α-葡萄糖组成的二糖。它在多种细胞冷冻培养基中作为冷冻保护剂。用作运输介质中的保护剂。它主要存在于支持低湿休眠(无水生活)的物种中。它可作为微生物中的碳水化合物储备,并保护它们免受不利条件的影响,如热、冷、脱水、干燥和氧化。海藻糖可以作为影响蛋白质折叠的化学伴侣。已知它可防止产生淀粉样蛋白和 β-淀粉样蛋白堆积。在亨廷顿蛋白聚集中也观察到了海藻糖的类似作用。因此,它可以作为阿尔茨海默氏′病和亨廷顿′病的保护剂。海藻糖能更好的刺激 沙门氏菌 细胞的初期生长。

應用

D-(+)-海藻糖可被用作某些细胞培养的碳水化合物储备,用以抵御环境压力。 它还可用于作为单克隆抗体生物制药配方的蛋白稳定剂。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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分析證明 (COA)

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Sebastian D Burz et al.
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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
Sabine Ullrich et al.
Journal of pharmaceutical sciences, 104(1), 155-164 (2014-11-26)
An experimental technique is presented to determine independently shrinkage and cracking in lyophilized amorphous cakes based on photographic imaging of their top surface. An inverse correlation between cake shrinkage and cracking during freeze-drying is seen. Shrinkage relaxes the drying tension
Björn-Hendrik Peters et al.
European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V, 87(2), 347-356 (2014-03-13)
Downscaled freeze-drying was demonstrated to be a valuable alternative for formulation development and optimization. Although the pore structure is known to exert a major influence on the freeze-drying cycle, little is known about the ones of microscale preparations. This study

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