Maltotriose: Difference between revisions

Maltotriose
Names
	IUPAC name (2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-trio
Identifiers
CAS Number	1109-28-0 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:15444 ;
ChemSpider	17216092 ;
ECHA InfoCard	100.012.886
PubChem CID	192826;
CompTox Dashboard (EPA)	DTXSID90858850 ;
	InChI InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16?,17-,18-/m1/s1 Key: FYGDTMLNYKFZSV-DZOUCCHMSA-N ; InChI=1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16u,17-,18-/m1/s1 Key: FYGDTMLNYKFZSV-LALNNVAPBU;
	SMILES O[C@@H]3[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]3O[C@@H]2[C@@H](CO)O[C@H](O[C@H]1[C@H](O)[C@@H](O)C(O)O[C@@H]1CO)[C@H](O)[C@H]2O;
Properties
Chemical formula	C18H32O16
Molar mass	504.438 g/mol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

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Revision as of 09:51, 12 November 2019

Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.^[1]

It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.

It is the shortest chain oligosaccharide that can be classified as maltodextrin

References

^ Rhoades, Rodney and David R. Bell (2009). Medical Physiology: Principles for Clinical Medicine. Lippincott Williams & Wilkins. ISBN 0781768527.

This article about an organic compound is a stub. You can help Wikipedia by expanding it.

[1] Rhoades, Rodney and David R. Bell (2009). Medical Physiology: Principles for Clinical Medicine. Lippincott Williams & Wilkins. ISBN 0781768527.

[1]

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 It is most commonly produced by the digestive enzyme alpha-[[amylase]] (a common enzyme in human [[saliva]]) on [[amylose]] in [[starch]].  The creation of both maltotriose and [[maltose]] during this process is due to the random manner in which alpha amylase [[hydrolyses]] α-1,4 [[glycosidic bond]]s.
-It can also be produced by beta-[[amylase]] acting on an [[amylose]] molecule with an odd number of [[glucose]] units. This occurs f.ex. in [[mashing]] of germinated grains, as done to make [[beer]].<ref>{{cite book |last1=Kunze |first1=Wolfgang |title=Technologie Brauer und Mälzer |isbn=978-3921690659 |pages=254-257}}</ref><ref>{{cite book |last1=Izydorczyk |title=Encyclopedia of Food Sciences and Nutrition (Second Edition) |publisher=Canadian Grain Commission |pages=3677-3685 |url=https://doi.org/10.1016/B0-12-227055-X/00731-8}}</ref>
 It is the shortest chain [[oligosaccharide]] that can be classified as [[maltodextrin]]