Maltose, Monohydrate

麦芽糖 maltose

  　　指 2分子 D-葡萄糖α -1， 4成键的二糖。按化学系统命名法称为 4-O-α -D-葡萄吡喃糖基 -（ 1→ 4） -α -D-葡萄吡喃糖。由于用麦芽或从麦芽抽提出的糖化酶（淀粉酶）作用于淀粉溶液生成的化合物，所以产生这一名称。作为天然的淀粉的代谢产物，并不象蔗糖那样最初是由生物细胞合成利用的二糖物质。具有比蔗糖甜度低的良好甜味，发酵性能也佳，所以以淀粉为原料的制造麦芽糖的工业很早以来就很发达。可被α -葡萄糖苷酶分解成 D-葡萄糖，因此动物

Maltose-Binding Protein as a Solubility Enhancer

as a general solubilizing agent, this has not turned out to be the case. In a direct comparison with glutathione S-transferase (GST) and thioredoxin, maltose-binding protein (MBP) was decidedly superior at solubilizing a diverse collection of aggregation-prone

Purification of MBP (maLTose-binding proteins) Fused Proteins

with 10 fractions of 10 mM maltose in 20 mM Tris pH 7.4, 200 mM NaCl, 10 mM b ME, 1 mM EDTA or in some other buffer of choice, depending on subsequent purification steps. If the fusion protein is to be cleaved with factor Xa as the next step