中文名 | 麦芽七糖 |
英文名 | Maltoheptaose |
别名 | 麦芽七糖 麦芽庚糖 麦芽七糖,DP7 麦芽七糖 标准品 |
英文别名 | Maltoheptaose Maltoheptaose, DP7 maltoheptanose, dp7 |
CAS | 34620-78-5 |
EINECS | 252-119-4 |
化学式 | C42H72O36 |
分子量 | 1153 |
密度 | 1.85±0.1 g/cm3(Predicted) |
熔点 | 220-222°C |
沸点 | 1492.7±65.0 °C(Predicted) |
溶解度 | 甲醇 (微溶) 、水 (微溶) |
酸度系数 | 12.39±0.20(Predicted) |
存储条件 | Refrigerator |
外观 | 固体 |
颜色 | White to Off-White |
物化性质 | 生物活性 Maltoheptaose hydrate 是磷酸化酶 B (phosphorylase B) 的活化剂,可用来制备 2-磷酸庚糖。Maltoheptaose hydrate 是含有七个葡萄糖单元的麦芽低聚糖。 |
MDL号 | MFCD00064605 |
WGK Germany | 3 |
海关编号 | 29400090 |
参考资料 展开查看 | 1. 张娜,李乐乐,黄鑫,刘淑莹.超高效液相色谱-三重四极杆质谱联用结合固相甲基化技术测定不同生长环境人参中寡糖分布[J].应用化学,2021,38(03):247-255. 2. 赵志国,张敏敏,尹郑,贾慧慧,刘倩,李克文,赵恒强,王晓.亲水色谱-蒸发光散射检测器-电喷雾-四级杆-飞行时间串联质谱法测定低聚麦芽糖化学成分[J].食品工业科技,2021,42(06):265-270+309. 3. [IF=6.558] Xiaoyong Zhao et al."Novel ionic liquid matrices for qualitative and quantitative detection of carbohydrates by matrix assisted laser desorption/ionization mass spectrometry."Anal Chim Acta. 2017 Sep;985:114 4. [IF=6.953] Hui Li et al."In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase."Int J Biol Macromol. 2019 Sep;136:1228 5. [IF=6.953] Li Guo et al."The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches."Int J Biol Macromol. 2020 Feb;144:863 6. [IF=6.953] Li Guo et al."Comparison of functional properties of porous starches produced with different enzyme combinations."Int J Biol Macromol. 2021 Mar;174:110 7. [IF=6.057] Xi Lin et al."A dual-mode reactive matrix for sensitive and quantitative analysis of carbohydrates by MALDI-TOF MS."Talanta. 2021 Dec;235:122792 8. [IF=4.616] Ling Ling et al."4-Hydrazinoquinazoline acting as a reactive matrix for the rapid and sensitive analysis of neutral and sialylated glycans using MALDI MS."Analyst. 2021 Nov;146(22):6840-6845 9. [IF=7.514] Shengnan Zhu et al."Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase."FOOD CHEMISTRY. 2022 Sep;388:133 |