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P2007

Sigma-Aldrich

帕拉金糖 水合物

≥99% (GC)

同義詞:

6-O-α-D-吡喃葡萄糖基-D-果糖, 异麦芽酮糖 水合物

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About This Item

經驗公式(希爾表示法):
C12H22O11 · xH2O
CAS號碼:
分子量::
342.30 (anhydrous basis)
Beilstein:
93820
EC號碼:
MDL號碼:
分類程式碼代碼:
12352201
PubChem物質ID:
NACRES:
NA.25

生物源

sugar beets

化驗

≥99% (GC)

形狀

powder

甜度

0.5-0.6 × sucrose

技術

gas chromatography (GC): suitable

顏色

white

溶解度

water: 50 mg/mL, clear, colorless

儲存溫度

room temp

SMILES 字串

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

InChI

1S/C12H22O11.H2O/c13-1-4-6(15)8(17)9(18)11(22-4)21-2-5-7(16)10(19)12(20,3-14)23-5;/h4-11,13-20H,1-3H2;1H2/t4-,5-,6-,7-,8+,9-,10+,11+,12?;/m1./s1

InChI 密鑰

XZKUCJJNNDINKX-HGLHLWFZSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

帕拉金糖比蔗糖吸收更慢,因此可用作糖尿病患者的甜味剂

應用

帕拉金糖已被用于一项研究中,以评估人体肠道二糖酶和遗传性二糖不耐受性。 它也已被用于生长的马铃薯块茎中刺激蔗糖降解和淀粉合成的研究中。

生化/生理作用

帕拉金糖是一种二糖,其D-葡萄糖和 D-果糖之间具有α(1→6)键 ,其物理化学性质与蔗糖相似。它是由某些细菌中的蔗糖通过蔗糖异构酶产生的。在哺乳动物的肠道中,帕拉金糖的水解和吸收速度比蔗糖慢得多。

其他說明

为了全面了解我们针对客户研究提供的各种二糖产品,建议您访问我们的碳水化合物分类页面。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


分析證明 (COA)

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Human intestinal disaccharidases and hereditary disaccharide intolerance. The hydrolysis of sucrose, isomaltose, palatinose (isomaltulose), and a 1,6-alpha-oligosaccharide (isomalto-oligosaccharide) preparation.
A DAHLQVIST et al.
The Journal of clinical investigation, 42, 556-562 (1963-04-01)
A R Fernie et al.
Plant physiology, 125(4), 1967-1977 (2001-04-12)
In the present paper we investigated the effect of the sucrose (Suc) analog palatinose on potato (Solanum tuberosum) tuber metabolism. In freshly cut discs of growing potato tubers, addition of 5 mM palatinose altered the metabolism of exogenously supplied [U-14C]Suc.
K Kawai et al.
Endocrinologia japonica, 32(6), 933-936 (1985-12-01)
Changes in plasma glucose and insulin concentration in response to palatinose ingestion were compared with those to sucrose in eight normal volunteers. When 50 g of palatinose was administered, the plasma glucose gradually increased to its peak of 110.9 +/-
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The sugar profile in honey can be used as a fingerprint to confirm the authenticity or reveal the adulteration of the product by sweetener addition. In this work, we have accurately determined the profile of 20 minor saccharides in a

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