Isomaltose
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IUPAC name 6-O-α-D-Glucopyranosyl-D-glucopyranose | |
Other names O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside | |
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ECHA InfoCard | 100.007.164 |
MeSH | Isomaltose |
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Properties | |
Chemical formula | C12H22O11 |
Molar mass | 342.297 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references |
Chemical compound
Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are dimers of glucose, which is a pyranose sugar. Isomaltose is a reducing sugar. Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide.
It is a product of the caramelization of glucose. [1]
See also
References
- ^ Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science. 31 (4): 561. doi:10.1111/j.1365-2621.1966.tb01905.x.
External links
- Media related to Isomaltose at Wikimedia Commons
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Types of carbohydrates
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