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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：
999
- 供应商：
北京索莱宝科技有限公司
- CAS号：
69-79-4
- 规格：
200mg/500mg/100mg
| 规格： | 200mg | 产品价格： | ¥360.00 |
|---|---|---|---|
| 规格： | 500mg | 产品价格： | ¥490.00 |
| 规格： | 100mg | 产品价格： | ¥290.00 |
| CAS | 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 |
| 规格 | 100mg ; 200mg ; 500mg |
| 溶解性 | Soluble in Water ≥10mg/mL |
| 纯度 | HPLC≥98% |
| 级别 | Cell Culture |
| 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 |
| 运输条件 | 冷藏运输 |
| 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 |
| Beilstein Number | 93798 |
| 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 |
| 表格1 | |*|1mg|5mg|10mg|$$|1mM|2.9214mL|14.6071mL|29.2141mL|$$|5mM|0.5843mL|2.9214mL|5.8428mL|$$|10mM|0.2921mL|1.4607mL|2.9214mL| |
Comparisons in phytochemical components and in vitro digestion properties of corresponding peels,flesh and seeds separated from two blueberry cultivars
Author：
Li Mei-Jia, Deng Yuan-Yuan, Pan Li-Hua, Luo Shui-Zhong, Zheng Zhi
IF：
3.2310
Publish_to：
FOOD SCIENCE AND BIOTECHNOLOGY
PMID：
Effect of enzymatic Maillard reaction conditions on the physicochemical properties, nutrition, fatty acids composition, and key aroma compounds of fragrant rapeseed oil
Author：
He Huang, Baijun Chu, Qiaona Yuan, Pan Gao, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xiaoming Jiang, Xingguo Wang
IF：
4.1000
Publish_to：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
PMID：
37897493
Shatianyu dietary fiber (Citrus grandis L. Osbeck) promotes the production of active metabolites from its flavonoids during in vitro colonic fermentation
Author：
Mei Deng, Jiamin Ye, Ruifen Zhang, Shuai Zhang, Lihong Dong, Fei Huang, Xuchao Jia, Dongxiao Su, Qin Ma, Dong Zhao, Mingwei Zhang
IF：
4.1000
Publish_to：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
PMID：
38072776
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文献和实验相关实验
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用鲜红薯制作麦芽糖，需先将新鲜红薯洗净，剔除病害、变质的部分，然后用刨丝机或带洞眼的礤床儿将鲜红薯刨成细丝，并随即放入锅中煮熟，使鲜红薯的细丝中没有硬心。要做到随刨随煮。否则，鲜红薯细丝放置时间一长，就会变色。 将鲜红薯红丝煮熟后，置于糖化缸中加水搅拌，并加入从大麦芽中压榨出来的麦芽汁。大麦芽的加工方法是，将经过筛选的大麦放入冷水中浸泡1-2小时，待麦粒吸足水分，用手指挤压麦粒能够压扁，松开像橡皮一样，就捞出来平铺在竹匾上，厚度1-2厘米。开始发芽时温度较高，每天
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