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6-O-α-D-Glucopyranosyl-D-fructose Isoma
CAS No. 343336-76-5
6-O-α-D-Glucopyranosyl-D-fructose Isoma( —— )
Catalog No. M19699 CAS No. 343336-76-5
Palatinose is a disaccharide having an α(1→6) linkage between D-glucose and D-fructose and is similar to sucrose in its physicochemical properties. It is produced from sucrose in some bacteria by the action of sucrose isomerase. In mammalian gut palatinose is hydrolyzed and absorbed much more slowly than sucrose.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 50MG | 37 | In Stock |
|
| 100MG | 51 | In Stock |
|
| 200MG | 73 | In Stock |
|
| 500MG | 119 | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
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Product Name6-O-α-D-Glucopyranosyl-D-fructose Isoma
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NoteResearch use only, not for human use.
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Brief DescriptionPalatinose is a disaccharide having an α(1→6) linkage between D-glucose and D-fructose and is similar to sucrose in its physicochemical properties. It is produced from sucrose in some bacteria by the action of sucrose isomerase. In mammalian gut palatinose is hydrolyzed and absorbed much more slowly than sucrose.
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DescriptionPalatinose is a disaccharide having an α(1→6) linkage between D-glucose and D-fructose and is similar to sucrose in its physicochemical properties. It is produced from sucrose in some bacteria by the action of sucrose isomerase. In mammalian gut palatinose is hydrolyzed and absorbed much more slowly than sucrose.
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In Vitro——
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In Vivo——
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Synonyms——
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PathwayOthers
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TargetOther Targets
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RecptorOthers
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Research Area——
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Indication——
Chemical Information
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CAS Number343336-76-5
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Formula Weight360.31
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Molecular FormulaC12H24O12
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Purity>98% (HPLC)
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SolubilityDMSO:10 mM
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SMILESO.OC[C@H]1O[C@H](OC[C@H]2OC(O)(CO)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1.Lina B. Jonker D. & Kozianowski G. (2002). Isomaltulose (Palatinose?): a review of biological and toxicological studies.?Food And Chemical Toxicology?40(10) 1375-1381. doi: 10.1016/s0278-6915(02)00105-9
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