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MALTOTRIOSE

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MALTOTRIOSE Basic information

Product Name:
MALTOTRIOSE
Synonyms:
  • D-MALTOTRIOSE 99+%
  • MALTOTRIOSE 96+%
  • D-Glucose, O-.alpha.-D-glucopyranosyl-(1?4)-O-.alpha.-D-glucopyranosyl-(1?4)-
  • 4-[3,4-dihydroxy-6-(hydroxymethyl)-5-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-oxan-2-yl]oxy-2,3,5,6-tetrahydroxy-hexanal
  • MALTOTRIOSE, D-(+)-(RG)
  • O-α-DD-Glucopyranosyl-(1-4)-O-α-D-glucopyranosyl-(1-4)-D-glucose, α-D-Glc-(1-4)-α-D-Glc-(1-4)-D-Glc
  • (+)-4-O-(4-O-α-D-Glucopyranosyl-α-D-glucopyranosyl)-D-glucose
  • 4-O-[4-O-(α-D-Glucopyranosyl)-α-D-glucopyranosyl]-D-glucose
CAS:
1109-28-0
MF:
C18H32O16
MW:
504.44
EINECS:
214-174-2
Product Categories:
  • Basic Sugars (Mono & Oligosaccharides)
  • Biochemistry
  • Sugars
  • Trisaccharides
  • Carbohydrates & Derivatives
Mol File:
1109-28-0.mol
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MALTOTRIOSE Chemical Properties

Melting point:
132-135 °C
Boiling point:
513.84°C (rough estimate)
Density 
1.4403 (rough estimate)
refractive index 
1.6760 (estimate)
storage temp. 
Sealed in dry,2-8°C
solubility 
H2O: 50 mg/mL, clear, colorless
form 
Powder
pka
12.39±0.20(Predicted)
color 
White to Off-white
optical activity
+160
Water Solubility 
Soluble in water.
BRN 
1443481
Stability:
Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey
FYGDTMLNYKFZSV-DZOUCCHMSA-N
LogP
-4.137 (est)
CAS DataBase Reference
1109-28-0(CAS DataBase Reference)
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Safety Information

Safety Statements 
24/25
WGK Germany 
3
10
HS Code 
29400090

MSDS

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MALTOTRIOSE Usage And Synthesis

Chemical Properties

white crystalline powder

Uses

A trisaccharide resulting from the digestion of Amalose by α-Amalase.

Uses

displays potent and selective in vitro anti-human immunodeficiency virus type 1 activity. Prepared by modification of lysine e-amino groups

Uses

Maltotriose is a matrose regulon inducer in Escherichia coli. Maltotriose has been used in a study to investigate the influence of fourth generation poly(propyleneimine) dendrimers on blood cells.

Definition

ChEBI: A maltotriose trisaccharide in which the glucose residue at the reducing end is in the aldehydo open-chain form.

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