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V900435

Sigma-Aldrich

D-(+)-Maltose monohydrate

Vetec™, reagent grade

Sinónimos:

4-O-α-D-Glucopyranosyl-D-glucose, Maltobiose

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About This Item

Fórmula empírica (notación de Hill):
C12H22O11 · H2O
Número de CAS:
6363-53-7
Peso molecular:
360.31
Beilstein/REAXYS Number:
93798
EC Number:
200-716-5
MDL number:
MFCD00149343
UNSPSC Code:
12352201
PubChem Substance ID:
329829841

grade

reagent grade

product line

Vetec™

SMILES string

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

InChI

1S/C12H22O11.H2O/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12;/h1,4-12,14-21H,2-3H2;1H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+;/m0./s1

InChI key

HBDJFVFTHLOSDW-DNDLZOGFSA-N

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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.

Legal Information

Vetec is a trademark of Merck KGaA, Darmstadt, Germany

Storage Class

13 - Non Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

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Certificados de análisis (COA)

Lot/Batch Number
WXBD4712V
WXBD3300V
WXBC7931V
WXBC6291V
WXBC6708V

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Dengjun He et al.
Journal of separation science, 38(13), 2229-2237 (2015-04-16)
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods includes high amounts of maltose. However, it is quite difficult to separate maltose and trehalose on an
Li Guo et al.
Carbohydrate polymers, 128, 154-162 (2015-05-26)
To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of
Elodie Alinat et al.
Electrophoresis, 36(14), 1555-1563 (2015-03-31)
This work focuses on the development of a CE method allowing, for the first time, the simultaneous separation of the underivatized first seven cellodextrin oligomers (glucose, cellobiose, cellotriose, cellotetraose, cellopentaose, cellohexaose, and celloheptaose), with a view to analyze the hydrolysates
Sanja Milkovska-Stamenova et al.
Journal of agricultural and food chemistry, 63(25), 5911-5919 (2015-06-06)
Glycation is a ubiquitous nonenzymatic reaction of carbonyl compounds with amino groups of peptides and proteins, resulting in the formation of advanced glycation end-products (AGEs) and thereby affecting the properties and quality of thermally processed foods. In this context, mechanisms

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