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7158-70-5

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7158-70-5 Usage

Description

Leucrose is a ketodisaccharide, the chemical structure of which is D-glucopyranosyl-a(l→5)-D-fructopyranose (it is a bond isomer of sucrose, which is α-D-glycopyranosyl-β(l→2)-D-fructofurano side). It was discovered in 1952 as a natural by-product of the fermentational product of dextran from sucrose by Leuconostoc mesenteroides bacteria. It was also isolated from dextran-produc ing cultures of Streptococcus bovis. It occurs naturally in appre ciable amounts in pollen and honey. Leucrose in honey probably arises from microbial action, since honey saccharase is unable to form leucrose under the conditions of honey maturation. It is present when formed in microbial cultures, in concentrations of 1-3%. Leucrose has a sweet taste but has only between 40-50% of the sweetening power of sucrose.Leucrose is a reducing sugar and crystallizes as the monohydrate. The a(l→5) glucosidic bond shows considerable resistance to acid hydrolysis, but leucrose is a substrate for the α-glucosidase of yeast and it is hydrolyzed efficiently in the (human) small intestine to glucose and fructose.Leucrose is not fermented by the acid-forming microbial flora of the human oral cavity into dentally harmful organic acids. Leu crose is also neither an acceptor for nor a donator of glucose, and therefore does not contribute to dextran formation in dental plaque. Leucrose is therefore a non-cariogenic sweetening agent useful for incorporation into low-dental risk foodstuffs.Leucrose is prepared from sucrose by an enzymic transglycosila tion process. The enzyme involved is α-(l-6)-glycosyl transferase or dextran sucrase. This extracellular enzyme is produced by cul turing Leuconostoc mesenteroides bacteria in a 2% sucrose solu tion. After removal of the bacteria, the enzyme solution is adjusted to the appropriate specific activity and then added to an aqueous solution of one-third sucrose and two-thirds fructose. During trans glycosilation, a glucose molecule is removed from the sucrose and transferred to another freely available fructose molecule by creating an a (l→5) bond, thereby forming leucrose. This reaction contin ues until 85-95% of the sucrose is converted to leucrose. The latter is then separated from the remaining glucose and fructose solution by column-chromatography and is crystallized by appropriate cooling.The specification of leucrose stipulates a purity of 99.6-99.8%, specific rotation of -7.5, water of crystallization content of 4.5%, melting point of 156-158°C, solubility at 30°C of 64%, relative sweetening power 40-50% (depending on temperature and con centration), and a caloric value of 17 kJ/g.

Check Digit Verification of cas no

The CAS Registry Mumber 7158-70-5 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 7,1,5 and 8 respectively; the second part has 2 digits, 7 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 7158-70:
(6*7)+(5*1)+(4*5)+(3*8)+(2*7)+(1*0)=105
105 % 10 = 5
So 7158-70-5 is a valid CAS Registry Number.
InChI:InChI=1/C12H22O11/c13-1-4(16)7(17)8(18)5(2-14)22-12-11(21)10(20)9(19)6(3-15)23-12/h5-15,17-21H,1-3H2/t5-,6-,7-,8-,9-,10+,11-,12+/m1/s1

7158-70-5SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 16, 2017

Revision Date: Aug 16, 2017

1.Identification

1.1 GHS Product identifier

Product name D-LEUCROSE

1.2 Other means of identification

Product number -
Other names D-(+)-maltose

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:7158-70-5 SDS

7158-70-5Relevant articles and documents

Efficient synthesis and characterization of lactulosucrose by leuconostoc mesenteroides B-512F dextransucrase

Díez-Municio, Marina,Herrero, Miguel,Jimeno, Maria Luisa,Olano, Agustín,Moreno, F. Javier

, p. 10564 - 10571 (2013/01/15)

This work describes an efficient enzymatic synthesis and NMR structural characterization of the trisaccharide β-d-galactopyranosyl-(1→4)- β-d-fructofuranosyl-(2→1)-α-d-glucopyranoside, also termed as lactulosucrose. This oligosaccharide was formed by the

Enzymatic synthesis of l-DOPA α-glycosides by reaction with sucrose catalyzed by four different glucansucrases from four strains of Leuconostoc mesenteroides

Yoon, Seung-Heon,Fulton, D. Bruce,Robyt, John F.

experimental part, p. 1730 - 1735 (2010/10/19)

Synthesized by reaction of Leuconostoc mesenteroides B-512FMC, B-742CB, B-1299A dextransucrases, and B-1355C alternansucrase with sucrose and l-DOPA α-glycosides were synthesized by reaction of l-DOPA with sucrose, catalyzed by four different glucansucras

Synthesis of acarbose analogues by transglycosylation reactions of Leuconostoc mesenteroides B-512FMC and B-742CB dextransucrases.

Yoon, Seung-Heon,Robyt, John F

, p. 2427 - 2435 (2007/10/03)

Two new acarbose analogues were synthesized by the reaction of acarbose with sucrose and dextransucrases from Leuconostoc mesenteroides B-512FMC and B-742CB. The major products for each reaction were subjected to yeast fermentation, and then separated and

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