6363-53-7 Usage
Chemical Properties
White crystalline powder
Uses
Different sources of media describe the Uses of 6363-53-7 differently. You can refer to the following data:
1. A disaccharide commonly found in foods and commonly utilized in brewing processes.
2. D-(+)-Maltose monohydrate, is commonly found in foods and commonly utilized in brewing processes. It is also used in various culture media in the cell and tissue culture applications. D-(+)-Maltose Monohydrate is used as a substrate for α-glucosidase. It is also 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) and maltose epimerase(s) and phosphorylase(s). D-Maltose is used to study maltose-binding proteins and disaccharide transport systems.
3. D-Maltose, an α(1→4) linked disaccharide of D-glucose, 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) and maltose epimerase(s) and phosphorylase(s). D-Maltose is used to study maltose-binding proteins and disaccharide transport systems.
General Description
Maltose monohydrate is commonly used as a tablet filler or excipient in pharmaceutical industry.Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards.
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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