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Merck
CN

63418

D-(+)-Maltose monohydrate

BioUltra, ≥99.0% (HPLC)

Synonym(s):

4-O-α-D-Glucopyranosyl-D-glucose, Maltobiose

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About This Item

Empirical Formula (Hill Notation):
C12H22O11 · H2O
CAS Number:
6363-53-7
Molecular Weight:
360.31
UNSPSC Code:
12352201
NACRES:
NA.25
PubChem Substance ID:
57651940
EC Number:
200-716-5
Beilstein/REAXYS Number:
93798
MDL number:
MFCD00149343

Key Documents

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Product Name

D-(+)-Maltose monohydrate, BioUltra, ≥99.0% (HPLC)

InChI key

HBDJFVFTHLOSDW-DNDLZOGFSA-N

InChI

1S/C12H22O11.H2O/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12;/h1,4-12,14-21H,2-3H2;1H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+;/m0./s1

SMILES string

O.OC[C@@H](O)[C@@H](O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)[C@H](O)[C@@H](O)C=O

product line

BioUltra

assay

≥99.0% (HPLC)

form

powder or crystals

optical activity

[α]20/D +130±2°, 24 hr, c = 4% in H2O

impurities

insoluble matter, passes filter test

ign. residue

≤0.1%

color

colorless

pH

5.0-7.0 (25 °C, 0.5 M in H2O)

mp

125 -130  °C

solubility

H2O: 0.5 M at 20 °C, clear, colorless

anion traces

chloride (Cl-): ≤50 mg/kg
sulfate (SO42-): ≤50 mg/kg

cation traces

Al: ≤5 mg/kg
As: ≤0.1 mg/kg
Ba: ≤5 mg/kg
Bi: ≤5 mg/kg
Ca: ≤50 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Li: ≤5 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Mo: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Sr: ≤5 mg/kg
Zn: ≤5 mg/kg

λ

0.5 M in H2O

UV absorption

λ: 260 nm Amax: 0.08
λ: 280 nm Amax: 0.07

Quality Level

200

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Application

D-Maltose, an α(1→4) linked disaccharide of D-glucose, is used as a substrate for the identification, differentiation and characterization of enzymes such as maltase(s); maltose α-D-glucosyltransferase(s); maltose-transporting ATPase(s); maltose O-acetyltransferase(s) and maltose epimerase(s) and phosphorylase(s). D-Maltose is used to study maltose-binding proteins and disaccharide transport systems.

Biochem/physiol Actions

Maltose is a disaccharide containing two glucose molecules with an α(1→4) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.

Other Notes

Component of the liquid stationary phase in the GLC separation of nitroxlene and xylene isomers.
To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

13 - Non Combustible Solids

wgk

WGK 1

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCN0101
BCCM1370
BCCM1115
BCCK6191
BCCJ3779

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Separation behaviour of some isomeric organic compounds on sugars, sugar alcohols and their mixed phases by gas-liquid chromatography.
Ono, A.
Journal of Chromatography A, 197, 251-251 (1980)
S K Aoki et al.
Journal of bacteriology, 191(6), 1777-1786 (2009-01-07)
Contact-dependent growth inhibition (CDI) is a mechanism identified in Escherichia coli by which bacteria expressing two-partner secretion proteins encoded by cdiA and cdiB bind to BamA in the outer membranes of target cells and inhibit their growth. A third gene
Zhiqiang Deng et al.
Autophagy, 16(5), 917-931 (2019-08-01)
Macroautophagy (autophagy) is a key catabolic pathway for the maintenance of proteostasis through constant digestion of selective cargoes. The selectivity of autophagy is mediated by autophagy receptors that recognize and recruit cargoes to autophagosomes. SQSTM1/p62 is a prototype autophagy receptor
Dengjun He et al.
Journal of separation science, 38(13), 2229-2237 (2015-04-16)
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods includes high amounts of maltose. However, it is quite difficult to separate maltose and trehalose on an
Li Guo et al.
Carbohydrate polymers, 128, 154-162 (2015-05-26)
To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of
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