Isomaltose
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For a disaccharide polyol derived from sucrose, see isomalt. For a disaccharide derived from sucrose, see isomaltulose.
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| IUPAC name
6-O-α-D-Glucopyranosyl-D-glucopyranose
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| Other names
O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside
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3D model (JSmol)
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| ECHA InfoCard | 100.007.164 Edit this at Wikidata |
| MeSH | Isomaltose |
PubChem CID
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| Properties | |
| 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).
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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
[edit ]References
[edit ]- ^ 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
[edit ]- Media related to Isomaltose at Wikimedia Commons
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