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T9449

D-(+)-Trehalose dihydrate

Name: <SC>D</SC>-(+)-Trehalose dihydrate
Brand: SIGMA

≥99% (HPLC), from starch

Synonym(s):

α,α-Trehalose, α-D-Glucopyranosyl-α-D-glucopyranoside

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About This Item

Empirical Formula (Hill Notation):

C₁₂H₂₂O₁₁ · 2H₂O

CAS Number:

6138-23-4

Molecular Weight:

378.33

UNSPSC Code:

12352201

NACRES:

NA.25

PubChem Substance ID:

24900594

EC Number:

202-739-6

Beilstein/REAXYS Number:

5322018

MDL number:

MFCD00071594

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Properties

biological source

Manihot esculenta root (Cassava)

Quality Level

200

assay

≥99% (HPLC)

form

powder

optical activity

[α]20/D 174 to 186 °, c = 1.0% (w/v) in water

technique(s)

HPLC: suitable

impurities

7.3-11.6% water (Karl Fischer)

color

white

mp

97-99 °C

solubility

water: 50 mg/mL, clear, colorless to very faintly yellow

storage temp.

room temp

SMILES string

[H]O[H].[H]O[H].OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O

InChI

1S/C12H22O11.2H2O/c13-1-3-5(15)7(17)9(19)11(21-3)23-12-10(20)8(18)6(16)4(2-14)22-12;;/h3-20H,1-2H2;2*1H2/t3-,4-,5-,6-,7+,8+,9-,10-,11-,12-;;/m1../s1

InChI key

DPVHGFAJLZWDOC-PVXXTIHASA-N

Description

General description

Trehalose is a non-reducing sugar, which is formed when two glucose units are joined by a 1-1 alpha bond. This disaccharide is present naturally in several organisms like both prokaryotes and eukaryotes.

Application

D-(+)-Trehalose dihydrate has been used:

in trehalose test to stabilize pharmaceutical products
as a component of trehalose/sucrose solution for the preparation of J-aggregates
in the preparation of simulated honey sugar cocktail (SHSC) to study its effect on chemical and thermal stability of proteins

Biochem/physiol Actions

Trehalose is a 1-alpha (disaccharide) sugar that supports plants and animals to withstand extended periods of desiccation. Trehalose acts as a cryoprotectant in a variety of cell freezing media. It serves as a primary carbon source and as a compatible solute accumulated as a response to osmotic stress and heat shock.

Other Notes

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

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Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

涉药品监管产品

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Kirkwood-Buff-Derived Alcohol Parameters for Aqueous Carbohydrates and Their Application to Preferential Interaction Coefficient Calculations of Proteins.

Theresa Cloutier et al.

The journal of physical chemistry. B, 122(40), 9350-9360 (2018-09-15)

The CHARMM36 carbohydrate parameter set did not adequately reproduce experimental thermodynamic data of carbohydrate interactions with water or proteins or carbohydrate self-association; thus, a new nonbonded parameter set for carbohydrates was developed. The parameters were developed to reproduce experimental Kirkwood-Buff

Measurement of shrinkage and cracking in lyophilized amorphous cakes, part 3: hydrophobic vials and the question of adhesion.

Sabine Ullrich et al.

Journal of pharmaceutical sciences, 104(6), 2040-2046 (2015-04-03)

The importance of cake adhesion to the inside vial wall during lyophilization of amorphous trehalose cakes was determined by using hydrophobized vials. The degrees of cake shrinkage and cracking were determined independently by photographic imaging of the cake top surface

Microheterogeneity in frozen protein solutions.

Alan Twomey et al.

International journal of pharmaceutics, 487(1-2), 91-100 (2015-04-19)

In frozen and lyophilized systems, the biological to be stabilized (e.g. therapeutic protein, biomarker, drug-delivery vesicle) and the cryo-/lyo-protectant should be co-localized for successful stabilization. During freezing and drying, many factors cause physical separation of the biological from the cryo-/lyo-protectant

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Global Trade Item Number

SKU	GTIN
T9449-500G	04061837381355
T9449-25G	04061837381348
T9449-100G	04061837381294