T9449
D-(+)-海藻糖 二水合物
≥99% (HPLC), from starch
别名:
α,α-海藻糖, α-D-吡喃葡萄糖基-α-D-吡喃葡萄糖苷
登录 查看组织和合同定价。
选择尺寸
变更视图
关于此项目
经验公式（希尔记法）:
C12H22O11 · 2H2O
化学文摘社编号:
分子量:
378.33
UNSPSC Code:
12352201
NACRES:
NA.25
PubChem Substance ID:
EC Number:
202-739-6
Beilstein/REAXYS Number:
5322018
MDL number:
biological source
Manihot esculenta root (Cassava)
Quality Level
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
General description
海藻糖是一种由两个葡萄糖单位通过1-1α键结合而形成的非还原性糖。这种二糖广泛存在于原核生物和真核生物等微生物中。
Application
D-(+)-海藻糖二水化物已被用于：
- 用于海藻糖测试以稳定药物产品
- 作为海藻糖/蔗糖溶液的成分用于制备J-聚集体（J-aggregate）
- 用于制备模拟蜂蜜糖混合物（SHSC）以研究其对蛋白质化学和热稳定性的影响
Biochem/physiol Actions
海藻糖是一种1-α（二糖）糖，它有助于植物和动物抵御长期的脱水。海藻糖可用作各种细胞冷冻培养基中的冷冻保护剂。它是一种主要的碳源，也是一种在应对渗透胁迫和热休克时积累的相容性溶质。
Still not finding the right product?
Explore all of our products under D-(+)-海藻糖 二水合物
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
涉药品监管产品
此项目有
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
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
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| T9449-500G | 04061837381355 |
| T9449-25G | 04061837381348 |
| T9449-100G | 04061837381294 |