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- 文献和实验
- 技术资料
- 保存条件：
Powder:2-8℃，2 years;Insolvent(母液):-20℃，6 months;-80℃，1 year
- 保质期：
Powder:2-8℃，2 years;Insolvent(母液):-20℃，6 months;-80℃，1 year
- 英文名：
Maltose
- 库存：
现询
- 供应商：
北京索莱宝科技有限公司
- CAS号：
69-79-4
- 规格：
100mg/500mg/200mg/10mM*1mL in Water
| 规格： | 100mg | 产品价格： | ￥290.0 |
|---|---|---|---|
| 规格： | 500mg | 产品价格： | ￥490.0 |
| 规格： | 200mg | 产品价格： | ￥360.0 |
| 规格： | 10mM*1mL in Water | 产品价格： | ￥400.0 |
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Development of a Zn-Based Single-Atom Nanozyme for Efficient Hydrolysis of Glycosidic Bonds
成员:Cailin Qiao, Chao Wang, Huibo Luo, Yi Ma, Xiaogang Luo, Suyi Zhang, Danqun Huo, Changjun Hou
论文因子:13 发表期刊:Small pmid:39096071
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
成员:Mengyue Zhang, Bo-ya Zhang, Xiaotong Sun, Yi-an Liu, Zhichao Yu, Xibo Wang, Ning Xu
论文因子:8.2 发表期刊:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES pmid:38290624
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Shatianyu dietary fiber (Citrus grandis L. Osbeck) promotes the production of active metabolites from its flavonoids during in vitro colonic fermentation
成员:Mei Deng, Jiamin Ye, Ruifen Zhang, Shuai Zhang, Lihong Dong, Fei Huang, Xuchao Jia, Dongxiao Su, Qin Ma, Dong Zhao, Mingwei Zhang
论文因子:4.1 发表期刊:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE pmid:38072776
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Effect of enzymatic Maillard reaction conditions on the physicochemical properties, nutrition, fatty acids composition, and key aroma compounds of fragrant rapeseed oil
成员:He Huang, Baijun Chu, Qiaona Yuan, Pan Gao, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xiaoming Jiang, Xingguo Wang
论文因子:4.1 发表期刊:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE pmid:37897493
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Comparisons in phytochemical components and in vitro digestion properties of corresponding peels,flesh and seeds separated from two blueberry cultivars
成员:Li Mei-Jia, Deng Yuan-Yuan, Pan Li-Hua, Luo Shui-Zhong, Zheng Zhi
论文因子:3.231 发表期刊:FOOD SCIENCE AND BIOTECHNOLOGY
| 基本信息 | |
| CAS | No.69-79-4 |
| 中文名称 | 麦芽糖 |
| 英文名称 | Maltose |
| 别名 | maltobiose;malt sugar;Beta-maltose;D-Maltose |
| 分子式 | C12H22O11 |
| 分子量 | 342.3 |
| 溶解性 | Soluble in Water ≥10mg/mL |
| 纯度 | HPLC≥98% |
| 外观(性状) | White to off-white Solid |
| 储存条件 | Powder:2-8℃，2 years;Insolvent(母液):-20℃，6 months;-80℃，1 year |
| EC | EINECS 200-716-5 |
| MDL | MFCD00135877 |
| SMILES | O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]2CO)O[C@@H]1CO |
| InChIKey | GUBGYTABKSRVRQ-QUYVBRFLSA-N |
| InChI | InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11-,12-/m1/s1 |
| PubChem CID | 6255 |
| 靶点 | Others |
| 通路 | Others |
| 背景说明 | Maltose 是通过 α(1→4) 键连接的两个葡萄糖单元的二糖,属于还原糖。 |
| In Vitro | Time course experiments for heat shock at 40C and cold shock at 5_x0001_ C showed that b-amylase induction correlated with maltose accumulation. Maltose has the ability，as demonstrated by in vitro assays，to protect proteins，membranes，and the photosynthetic electron transport chain at physiologically relevant concentrations. Therefore，b-amylase induction and the resultant maltose accumulation may function as a compatible-solute stabilizing factor in the chloroplast stroma in response to acute temperature stress.Maltose Can Function as a Chloroplast Stromal Compatible Solute in Vitro.[1] |
| 激酶实验 | Compatible solute assays for SspI，G6PDH，and ADH were repeated three times with the exception of the G6PDH time course experiment that was repeated twice. SspI is a bacterial restriction enzyme that cleaves double stranded DNA. In this assay，it cuts the pGEX-4T-2 circular plasmid twice and generates 3.77-kb and 1.19-kb bands in the reaction buffer(50 mM NaCl，100 mM Tris-HCL，10 mM MgCl2，0.025% Triton X-100 pH 7.5 at 25C). Five units of SspI in the reaction buffer in the absence of maltose were incubated at 50C for 15 min where 50% of the enzyme activity was lost. Aliquots were incubated at 50C in the presence of 14，100，200，and 400 mM maltose. A substrate，0.5 mg of pGEX-4T-2 circular plasmid，was added to the reaction mixture and incubated at 37C for 1 h. The control reaction did not include maltose and was not exposed to heat treatment to show the full enzyme activity. Twenty-two mL of a 50 mL reaction was loaded on a 1% agarose gel. The gel was run at 100 V for 30 min and stained with ethidium bromide to visualize the product. A 5-kb band representing a single double stranded cut of plasmid was quantified to assess the degree of protection by maltose. Scion Image for Windows was used to quantify the intensity of the ethidium bromide stained DNA bands from the inverse imagesof the gels.The same assay was performed using Suc，trehalose，and Glc to compare the ability of maltose as a compatible solute. A time-course experiment was conducted where SspI was treated in the absence and in the presence of 400 mM maltose，Glc，Suc，and trehalose at 50 C for 0，5，10，15，20，and 25 min. G6PDH in 50 mM Tris-HCl pH 7.8 was incubated at 48_x0001_ C for 15 min，which reduced activity by 50%. G6PDH in 50 mM Tris-HCl pH 7.8 was heated in the absence and presence of 14，100，200，and 400 mM maltose，trehalose，Glc，and Suc. The control did not include any sugar and was not given a heat treatment. The reaction(1.5 mL)included 2.97 mM MgCl2，50 mM Tris-HCl pH 7.8，0.6 mM b-NADP1(freshly prepared)，10 mM Glc-6-P，and 595 ng heat shocked G6PDH. Production of NADPH was followed for 3 min at A340 using a Lambda 3A UV/VIS spectrophotometer. A time-course experiment was conducted where G6PDH was treated in the absence and in the presence of 400 mM maltose，Glc，Suc，and trehalose at 48C for 0，5，10，15，20，and 25 min. Lyophilized ADH from yeast 300 U/mg. ADH in 50 mM potassium phosphate buffer pH 7.6 was exposed to 53.5 C for 15 min with a loss of 50% activity. ADH in 50 mM potassium phosphate buffer pH 7.6 was heated in the absence and presence of 14，100，200，and 400 mM maltose，trehalose，Glc，and Suc. The control did not include any sugar and was not given a heat treatment. Reaction volume 1.5 mL included 333 mM ethanol，50 mM potassium phosphate pH 7.6，4.15 mM b-NAD1(freshly prepared)，and 500 ng heated ADH. Production of NADH was followed for 20 s at A340 using a Lambda 3A UV/VIS spectrophotometer. A time course experiment was conducted where ADH was treated in the absence and in the presence of 400 mM maltose，Glc，Suc，and trehalose at 53.5 C for 0，5，10，15，20，and 25 min.[1] |
| 数据来源文献 | [1] Kaplan F . Beta-Amylase Induction and the Protective Role of Maltose during Temperature Shock1. 2004. |
| 单位 | 瓶 |
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文献和实验【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Development of a Zn-Based Single-Atom Nanozyme for Efficient Hydrolysis of Glycosidic Bonds
成员:Cailin Qiao, Chao Wang, Huibo Luo, Yi Ma, Xiaogang Luo, Suyi Zhang, Danqun Huo, Changjun Hou
论文因子:13 发表期刊:Small pmid:39096071
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
成员:Mengyue Zhang, Bo-ya Zhang, Xiaotong Sun, Yi-an Liu, Zhichao Yu, Xibo Wang, Ning Xu
论文因子:8.2 发表期刊:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES pmid:38290624
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Shatianyu dietary fiber (Citrus grandis L. Osbeck) promotes the production of active metabolites from its flavonoids during in vitro colonic fermentation
成员:Mei Deng, Jiamin Ye, Ruifen Zhang, Shuai Zhang, Lihong Dong, Fei Huang, Xuchao Jia, Dongxiao Su, Qin Ma, Dong Zhao, Mingwei Zhang
论文因子:4.1 发表期刊:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE pmid:38072776
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Effect of enzymatic Maillard reaction conditions on the physicochemical properties, nutrition, fatty acids composition, and key aroma compounds of fragrant rapeseed oil
成员:He Huang, Baijun Chu, Qiaona Yuan, Pan Gao, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xiaoming Jiang, Xingguo Wang
论文因子:4.1 发表期刊:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE pmid:37897493
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:Comparisons in phytochemical components and in vitro digestion properties of corresponding peels,flesh and seeds separated from two blueberry cultivars
成员:Li Mei-Jia, Deng Yuan-Yuan, Pan Li-Hua, Luo Shui-Zhong, Zheng Zhi
论文因子:3.231 发表期刊:FOOD SCIENCE AND BIOTECHNOLOGY
上看，糖类化合物是多羟基醛、多羟基酮以及它们的缩合物。例如： 糖类化合物可根据能还被水解及水解产物的情况分为三类。 单糖：不能水解的多羟基醛或多羟基酮。如葡萄糖、果糖等。 二糖：水解后生成两分子单糖的糖。如蔗糖、麦芽糖等。 多糖：能水解生成许多分子单糖的糖。如淀粉、糖原、纤维素等。 糖类常根据其来源而用俗名。 第一节 单糖 单糖一般是含有3-6个碳原子的多羟基醛或多羟基酮。最简单
态，当由激发态变为基态时可发射出620nm的光，发光强度与TBR标记物的量成正比，通过发光强度对PCR产物定量，此法的敏感性为amol水平，可自动化测量。 7） DNA酶免疫测定系统 通过抗DNA单克隆抗体与扩增产物结合、再通过酶第二抗体结合物进行定量测定。此法不需对引物和扩增产物进行标记，但易出现交叉反应和单克隆抗体昂贵的费用限制了此法的广泛应用。 8） 激光诱导荧光检测法 首先用荧光标记物FAM(商品名)的N-羟基琥珀酰亚胺酯衍生物借助氨已基连接臂偶联于正向引物的5'-核苷
却与糖类化合物完全不同。所以，碳水化合物这个名称并不确切，但因使用已久，迄今仍在沿用。 从化学构造上看，糖类化合物是多羟基醛、多羟基酮以及它们的缩合物。例如： 糖类化合物可根据能还被水解及水解产物的情况分为三类。 单糖：不能水解的多羟基醛或多羟基酮。如葡萄糖、果糖等。 二糖：水解后生成两分子单糖的糖。如蔗糖、麦芽糖等。 多糖：能水解生成许多分子单糖的糖。如淀粉、糖原、纤维素等。 糖类常根据其来源而用俗名。
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