D-(-)-Fructose → GlyTouCan:G36918VO

HRID 1198864

反応式

HRID 1198864 の反応式
C(O)(=O)CC(CC(O)=O)(C(O)=O)O.P(O)([O-])([O-])=O.[Na+].[Na+].[O:21]=[CH:22][C@@H:23]([C@H:25]([C@@H:27]([C@@H:29]([CH2:31][OH:32])[OH:30])[OH:28])[OH:26])[OH:24].[OH:33][CH2:34][C:35]([C@H:37]([C@@H:39]([C@@H:41]([CH2:43]O)[OH:42])[OH:40])[OH:38])=[O:36]>>[CH2:31]([OH:32])[C@H:29]1[O:30][C@H:22]([O:21][CH2:43][C@H:41]2[O:42][C:35]([OH:36])([CH2:34][OH:33])[C@@H:37]([OH:38])[C@@H:39]2[OH:40])[C@H:23]([OH:24])[C@@H:25]([OH:26])[C@@H:27]1[OH:28]

参加物

4

反応物 3

HCID 5984D-(-)-FructoseHCID 107526(2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanalHCID 22026567Citric acid disodium phosphate

生成物 1

HCID 439559GlyTouCan:G36918VO

実験手順

840 units of isomaltase of yeast origin was added to 0.5 ml of a reaction mixture of a citric acid-disodium phosphate buffer (pH 6.0) containing 10% glucose and 30% fructose, and the reaction was carried out at 30° C. overnight. The yield of the isomaltulose formed during the reaction was 17%, in relation the glucose added. Note, the isomaltulose was determined according to the same procedures as described in Example 1.

出典と根拠

ORDレコード
ord-b10e78b650f245638e6350393b4fd0f4
出典データセット
uspto-grants-1990_02
特許番号
US04898820

関連ノート

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