ISOMALTOSE Chemical Properties

Melting point:

155-160°C

Boiling point:

774.5±60.0 °C(Predicted)

Density 

1.68±0.1 g/cm3(Predicted)

refractive index 

113 ° (C=0.7, H2O)

storage temp. 

-20°C

solubility 

DMF: 10 mg/ml; DMSO: 5 mg/ml; PBS (pH 7.2): 5 mg/ml

pka

12.45±0.20(Predicted)

form 

lyophilized powder

color 

White

optical activity

[α]/D 107.0±4.0°, 24 hr, c = 1 in H2O

Water Solubility 

almost transparency

BRN 

93355

Stability:

Very Hygroscopic

InChIKey

DLRVVLDZNNYCBX-RTPHMHGBSA-N

LogP

-4.606 (est)

Safety Information

Safety Statements 

22-24/25

WGK Germany 

3

F 

3-10

HS Code 

29400090

MSDS

• Language:English Provider:SigmaAldrich

ISOMALTOSE Usage And Synthesis

Preparation

The production methods of functional oligosaccharides generally include: extraction method, whole enzyme method, acid-base method and chemical synthesis method. The extraction method is generally used for the manufacture of soybean oligosaccharides, the acid-base method is mainly used for the production of lactulose, and the chemical synthesis method is also limited to the functional research of oligosaccharides. And now the industrially produced isomaltooligosaccharides are obtained by catalyzing the reaction of α-amylase and α-glucosidase by using high-concentration glucose syrup prepared from starch raw materials as the substrate.

Chemical Properties

White Solid

Uses

One of the main product of transformation of maltose into prebiotic isomaltooligosaccharides by novel α-glucosidase from Xantophyllomyces dendrorhous.

Definition

ChEBI: Isomaltose is a glycosylglucose consisting of two D-glucopyranose units connected by an alpha-(1->6)-linkage. It has a role as a metabolite, a human metabolite and a mouse metabolite.

General Description

Pharmaceutical secondary standards for application in quality control provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards

ISOMALTOSE(499-40-1)Related Product Information

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