16984-36-4

Basic information

• Product Name: MALTOSE
• Synonyms: D-Glucopyranose, 4-O-a-D-glucopyranosyl- (8CI, 9CI)
• CAS NO: 16984-36-4
• Molecular Formula: C12H22O11
• Molecular Weight: 0
• EINECS: 232-679-6
• Mol File: 16984-36-4.mol
• Article Data: 0

Chemical Properties

• Melting Point: 130℃
• Boiling Point: 667.931°C at 760 mmHg
• Flash Point: 357.752°C
• Appearance: /
• Density: 1.768g/cm³
• Vapor Pressure: 0mmHg at 25°C
• Refractive Index: 1.652
• Water Solubility: 1080 g/L (20℃)
• CAS DataBase Reference: MALTOSE(CAS DataBase Reference)
• NIST Chemistry Reference: MALTOSE(16984-36-4)
• EPA Substance Registry System: MALTOSE(16984-36-4)

Safety Data

• Safety Statements: S24/25:
• Hazardous Substances Data: 16984-36-4(Hazardous Substances Data)

Usage

General Description

Malto is a disaccharide consisting of two glucose units linked by an alpha-1,4 glycosidic bond. It is produced by the enzymatic hydrolysis of starch and is commonly found in grains such as barley, wheat, and rice. Malto is used as a sweetener in food and beverage products and is also a common ingredient in brewing beer as it provides fermentable sugars for the yeast. It is often used as a binder and thickener in the food industry and is considered a safer alternative to sucrose for people with diabetes due to its lower glycemic index. Additionally, malto is used in the production of maltodextrin, a food additive widely used as a thickener and filler in processed foods.

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

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MALTOSE (cas 16984-36-4) syrup residue as the substrate for Monascus pigments production08/11/2019

The objective of this study was to determine the effect of pH on the growth rate and production of pigments by Monascus ruber from maltose syrup residue as a substrate. The cultivations were carried out in solid and submerged media under different pH conditions. The highest radial growth rate oc...detailed

High-level expression of a novel α-amylase from Thermomyces dupontii in Pichia pastoris and its application in MALTOSE (cas 16984-36-4) syrup production08/10/2019

A novel α-amylase gene (TdAmyA) with an open reading frame of 1431 bp, deducing 476 amino acids, was cloned from the thermophilic fungus Thermomyces dupontii L18. The recombinant α-amylase was successfully over-expressed in Pichia pastoris. The highest α-amylase activity of 38,314 U/mL was ob...detailed

Photometric assay of MALTOSE (cas 16984-36-4) and MALTOSE (cas 16984-36-4)-forming enzyme activity by using 4-alpha-glucanotransferase (DPE2) from higher plants08/09/2019

Maltose frequently occurs as intermediate of the central carbon metabolism of prokaryotic and eukaryotic cells. Various mutants possess elevated maltose levels. Maltose exists as two anomers, (α- and β-form) which are rapidly interconverted without requiring enzyme-mediated catalysis. As malto...detailed

Evaluation of MALTOSE (cas 16984-36-4) binding to proteinase K: Insights from spectroscopic and computational approach08/07/2019

The change in structure, function of proteinase K in the presence of maltose was studied using spectroscopic and computational techniques. UV–Vis spectroscopy results reveal with the addition of maltose, the peaks of proteinase K didn't show any shifts. The intrinsic fluorescence intensity...detailed

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable MALTOSE (cas 16984-36-4) content08/06/2019

In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the...detailed