Isomaltose
Chemical compound
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Names | |
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IUPAC name
6-
O
-α-
D
-Glucopyranosyl-
D
-glucopyranose
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Other names
O
-α-
D
-glucopyranosyl-α[1-6]-α-
D
-glucopyranoside
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Identifiers | |
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3D model (
JSmol
)
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ChEBI | |
ChemSpider |
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ECHA InfoCard |
100.007.164
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MeSH | Isomaltose |
PubChem
CID
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UNII | |
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Properties | |
C 12 H 22 O 11 | |
Molar mass | 342.297 g·mol −1 |
Except where otherwise noted, data are given for materials in their
standard state
(at 25
°C [77
°F], 100
kPa).
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For a disaccharide polyol derived from sucrose, see
isomalt
. For a disaccharide derived from sucrose, see
isomaltulose
.
Isomaltose is a disaccharide similar to maltose , but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are dimers of glucose , which is a pyranose sugar. Isomaltose is a reducing sugar . Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide .
It is a product of the caramelization of glucose . [1]
See also
References
- ↑ Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science . 31 (4): 561. doi : 10.1111/j.1365-2621.1966.tb01905.x .
External links
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Media related to Isomaltose at Wikimedia Commons
Types of
carbohydrates
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Monosaccharides |
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