Maltose
(Synonyms: 麦芽糖) 目录号 : GC36537
A disaccharide
Cas No.:69-79-4
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Maltose is a disaccharide found in plants and bacteria.1,2 It is a degradation product of starch in plants that accumulates in a circadian rhythm-, day length-, and temperature-dependent manner.1 Maltose is formed from starch by the action of β-amylase and is a source of glucose in bacteria and mammals.2,3
1.Lu, Y., and Sharkey, T.D.The importance of maltose in transitory starch breakdownPlant Cell Environ.29(3)353-366(2006) 2.Boos, W., and B?hm, A.Learning new tricks from an old dog: MalT of the Escherichia coli maltose system is part of a complex regulatory networkTrends Genet.16(9)404-409(2000) 3.Tester, R.F., Karkalas, J., and Qi, X.Starch structure and digestibility enzyme-substrate relationshipWorld Poultry Sci. J.60(2)186-195(2004)
| Cas No. | 69-79-4 | SDF | |
| 别名 | 麦芽糖 | ||
| Canonical SMILES | O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)O[C@@H]2CO)O[C@@H]1CO | ||
| 分子式 | C12H22O11 | 分子量 | 342.3 |
| 溶解度 | DMSO : 68mg/mL | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 2.9214 mL | 14.6071 mL | 29.2141 mL |
| 5 mM | 0.5843 mL | 2.9214 mL | 5.8428 mL |
| 10 mM | 0.2921 mL | 1.4607 mL | 2.9214 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Enzymatic Hydrolysis-Responsive Supramolecular Hydrogels Composed of Maltose-Coupled Amphiphilic Ureas
Chem Asian J 2021 Jul 19;16(14):1937-1941.PMID:34003592DOI:10.1002/asia.202100376.
Maltose is a ubiquitous disaccharide produced by the hydrolysis of starch. Amphiphilic ureas bearing hydrophilic Maltose moiety were synthesized via the following three steps: I) construction of urea derivatives by the condensation of 4-nitrophenyl isocyanate and alkylamines, II) reduction of the nitro group by hydrogenation, and III) an aminoglycosylation reaction of the amino group and the unprotected Maltose. These amphiphilic ureas functioned as low molecular weight hydrogelators, and the mixtures of the amphipathic ureas and water formed supramolecular hydrogels. The gelation ability largely depended on the chain length of the alkyl group of the amphiphilic urea; amphipathic urea having a decyl group had the highest gelation ability (minimum gelation concentration=0.4 mM). The physical properties of the supramolecular hydrogels were evaluated by measuring their thermal stability and dynamic viscoelasticity. These supramolecular hydrogels underwent gel-to-sol phase transition upon the addition of α-glucosidase as a result of the α-glucosidase-catalyzed hydrolysis of the Maltose moiety of the amphipathic urea.
Utilization of intravenous Maltose
Nutr Metab 1975;19(1-2):96-102.PMID:818591DOI:10.1159/000175651.
Ten healthy male subjects received an infusion of 10% Maltose solution at a rate of 0.5 g/kg body weight/h for 345 min. Blood Maltose levels rose continuously for the first hours; after 285 min a constant level was maintained. Concomitantly increasing maltosuria occurred; the total renal Maltose excretion averaged 30.4% of the administered dose. In addition to Maltose losses, considerable glucosuria (up to 16% of total carbohydrate excretion) was found. The glucosuria occurred in spite of normal blood glucose levels. Serum insulin did rise during Maltose infusion.
Maltose neopentyl glycol-3 (MNG-3) analogues for membrane protein study
Analyst 2015 May 7;140(9):3157-63.PMID:25813698DOI:10.1039/c5an00240k.
Detergents are typically used to both extract membrane proteins (MPs) from the lipid bilayers and maintain them in solution. However, MPs encapsulated in detergent micelles are often prone to denaturation and aggregation. Thus, the development of novel agents with enhanced stabilization characteristics is necessary to advance MP research. Maltose neopentyl glycol-3 (MNG-3) has contributed to >10 crystal structures including G-protein coupled receptors. Here, we prepared MNG-3 analogues and characterised their properties using selected MPs. Most MNGs were superior to a conventional detergent, n-dodecyl-β-D-maltopyranoside (DDM), in terms of membrane protein stabilization efficacy. Interestingly, optimal stabilization was achieved with different MNG-3 analogues depending on the target MP. The origin for such detergent specificity could be explained by a novel concept: compatibility between detergent hydrophobicity and MP tendency to denature and aggregate. This set of MNGs represents viable alternatives to currently available detergents for handling MPs, and can be also used as tools to estimate MP sensitivity to denaturation and aggregation.
Maltose-conjugated chitosans induce macroscopic gelation of pectin solutions at neutral pH
Carbohydr Polym 2014 Dec 19;114:141-148.PMID:25263874DOI:10.1016/j.carbpol.2014.08.014.
Injectable polymer scaffolds are particularly attractive for guided tissue growth and drug/cell delivery with minimally invasive intervention. In the present work, "all-polymeric" gelling systems based on pectins and water-soluble maltose-conjugated chitosans (CM) have been developed. Maltose-conjugated chitosan has been synthesized at three different molar ratios, as evaluated by FITR analysis and fluorimetric titration. A thorough rheological characterization of the blends and their parent solutions has been performed. Macroscopic gelation has been achieved by mixing the high esterification degree pectins with CM at higher Maltose grafted to chitosan contents. Gels form in a few minutes and reach their full strength in less than two hours. These features encourage their further development as scaffold for tissue engineering.
A temperature-mediated two-step saccharification process enhances Maltose yield from high-concentration maltodextrin solutions
J Sci Food Agric 2021 Jul;101(9):3742-3748.PMID:33301206DOI:10.1002/jsfa.11005.
Background: Designing a high-concentration (50%, w/w) maltodextrin saccharification process is a green method to increase the productivity of Maltose syrup. Results: In this study, a temperature-mediated two-step process using β-amylase and pullulanase was investigated as a strategy to improve the efficiency of saccharification. During the saccharification process, both pullulanase addition time and temperature adjustment greatly impacted the final Maltose yield. These results indicated that an appropriate β-amylolysis in the first stage (the first 8 h) was required to facilitate saccharification process, with the Maltose yield of 8.46% greater than that of the single step saccharification. Molecular structure analysis further demonstrated that a relatively low temperature (50 °C), as compared with a normal temperature (60 °C), in the first stage resulted in a greater number of chains polymerized by at least seven glucose units and a less heterogeneity system within the residual substrate. The molecular structure of the residual substrate might be beneficial for the subsequent cooperation between β-amylase and pullulanase in the following 40 h (second stage). Conclusion: Over a 48 h saccharification, the temperature-mediated two-step process dramatically increased the conversion rate of maltodextrin and yielded significantly more Maltose and less byproduct, as compared with a constant-temperature process. The two-step saccharification process therefore offered an efficient and green strategy for Maltose syrup production in industry. © 2020 Society of Chemical Industry.