Isomaltose
 | |
| Names | |
|---|---|
| Preferred IUPAC name
Isomaltose | |
| Systematic IUPAC name
6-O-α-D-Glucopyranosyl-D-glucopyranose | |
| Other names
O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside | |
| Identifiers | |
499-40-1  | |
| ChEBI | CHEBI:28189 |
| ChemSpider | 388333  |
| Jmol interactive 3D | Image |
| MeSH | Isomaltose |
| PubChem | 439193 |
| |
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| Properties | |
| C12H22O11 | |
| Molar mass | 342.30 g·mol−1 |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| verify (what is ?) | |
| Infobox references | |
Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. It is a reducing sugar. Both of the sugars are glucose and pyranoses. 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.
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