Isomaltose

Isomaltose
Names
	IUPAC name 6-O-α-D-Glucopyranosyl-D-glucopyranose
	Other names O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside
Identifiers
CAS Number	499-40-1 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:28189 ;
ChemSpider	388333 ;
ECHA InfoCard	100.007.164
MeSH	Isomaltose
PubChem CID	439193;
UNII	67I334IX2M ;
	InChI InChI=1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1 Key: DLRVVLDZNNYCBX-RTPHMHGBSA-N ; InChI=1/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1 Key: DLRVVLDZNNYCBX-RTPHMHGBBU;
	SMILES O(C[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O)[C@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO;
Properties
Chemical formula	C12H22O11
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). 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 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]

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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[1] 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.

[1]

Isomaltose

See also

References

External links