6363-53-7 Usage
Description
D-(+)-Maltose monohydrate is a disaccharide composed of two glucose units, commonly found in foods and utilized in various industries such as brewing, pharmaceuticals, and cell and tissue culture applications. It is a white crystalline powder with unique chemical properties that make it suitable for a range of uses.
Uses
Used in Brewing Industry:
D-(+)-Maltose monohydrate is used as a fermentable sugar source for the production of beer and other alcoholic beverages, providing the necessary energy and nutrients for yeast fermentation.
Used in Pharmaceutical Industry:
D-(+)-Maltose monohydrate is used as a tablet filler or excipient, offering a convenient and cost-effective alternative for pharmaceutical laboratories and manufacturers in the preparation of in-house working standards.
Used in Cell and Tissue Culture Applications:
D-(+)-Maltose monohydrate is used in various culture media for cell and tissue culture applications, providing an essential nutrient source for the growth and maintenance of cells.
Used as a Substrate for Enzyme Identification and Characterization:
D-(+)-Maltose monohydrate is used as a substrate for the identification, differentiation, and characterization of enzymes such as maltase(s), maltose α-D-glucosyltransferase(s), maltose-transporting ATPase(s), maltose O-acetyltransferase(s), maltose epimerase(s), and phosphorylase(s). It is also used to study maltose-binding proteins and disaccharide transport systems.
Used in the Study of Disaccharide Transport Systems:
D-Maltose, an α(1→4) linked disaccharide of D-glucose, is used to study the mechanisms and regulation of disaccharide transport systems in cells, providing insights into cellular metabolism and nutrient uptake.
Biochem/physiol Actions
Maltose is a disaccharide containing two glucose molecules with an α(1→4) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.
Purification Methods
Purify maltose by chromatography from aqueous solution on to a charcoal/Celite (1:1) column, wash it with water to remove glucose and other monosaccharides, then elute it with aqueous 75% EtOH. Crystallise it from water, aqueous EtOH or EtOH containing 1% nitric acid. Dry it as the monohydrate at room temperature under vacuum over H2SO4 or P2O5. Also purify it by dissolving it in MeOH, evaporating to a syrup which on standing for 12hours in contact with 1/10th its volume of H2O gives crystals of the monohydrate. Its iodine number is 55.5. The osazone has m 200o(dec) and [] D 20 +58o (c 1.4, H2O). [Howarth et al. J Chem Soc 793 1937, Beilstein 17 III/IV 3057, 17 V 189.]
Check Digit Verification of cas no
The CAS Registry Mumber 6363-53-7 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 6,3,6 and 3 respectively; the second part has 2 digits, 5 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 6363-53:
(6*6)+(5*3)+(4*6)+(3*3)+(2*5)+(1*3)=97
97 % 10 = 7
So 6363-53-7 is a valid CAS Registry Number.
InChI:InChI=1/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+/m0/s1
6363-53-7Relevant articles and documents
Synthesis and characterisation of novel chromogenic substrates for human pancreatic α-amylase
Damager, Iben,Numao, Shin,Chen, Hongming,Brayer, Gary D.,Withers, Stephen G.
, p. 1727 - 1737 (2007/10/03)
Derivatives of maltose and maltotriose were chemically synthesised as substrates for human pancreatic α-amylases and subjected to kinetic analysis. Rates measured were shown to reflect both hydrolysis and transglycosylation reactions. 4-O-Methylated derivatives of these substrates underwent only hydrolysis, thereby simplifying kinetic analyses. These modified substrates may be used for the detection and kinetic analysis of α-amylases, and are useful in rapidly screening for novel α-amylase inhibitors and for subsequent kinetic characterisation.
A convenient preparation of maltooctaose and maltononaose by the coupling reaction of cyclomaltodextrinase
Uchida, Riichiro,Nasu, Ayako,Tobe, Kouichiro,Oguma, Tetsuya,Yamaji, Nobuyuki
, p. 271 - 274 (2007/10/03)
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