Isomaltose
 | |
| Names | |
|---|---|
| Preferred IUPAC name
Isomaltose | |
| Systematic IUPAC name
6-O-α-D-Glucopyranosyl-D-glucopyranose | |
| Other names
O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside | |
| Identifiers | |
499-40-1  | |
| 3D model (Jmol) | Interactive image |
| ChEBI | CHEBI:28189 |
| ChemSpider | 388333  |
| ECHA InfoCard | 100.007.164 |
| MeSH | Isomaltose |
| PubChem | 439193 |
| |
| |
| Properties | |
| C12H22O11 | |
| Molar mass | 342.30 g·mol−1 |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| verify (what is ?) | |
| Infobox references | |
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 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.
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