Sophorose: Difference between revisions

Sophorose
Names
	IUPAC name 2-O-β-D-Glucopyranosyl-α-D-glucopyranose
	Systematic IUPAC name (2S,3R,4S,5S,6R)-2-(hydroxymethyl)-6-[(2S,3R,4S,5S,6R)-2,4,5-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol (alpha-Sophorose)
	Other names 2-O-beta-D-Glucopyranosyl-alpha-D-glucose
Identifiers
CAS Number	534-46-3 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:1230 ;
ChemSpider	80053 ;
ECHA InfoCard	100.040.072
PubChem CID	88719;
UNII	ZHQ3C30OP1 ;
CompTox Dashboard (EPA)	DTXSID70190649 ;
	InChI InChI=1S/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1 Key: HIWPGCMGAMJNRG-NCFXGAEVSA-N ; InChI=1/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1 Key: HIWPGCMGAMJNRG-NCFXGAEVBZ;
	SMILES C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O)O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)O)O;
Properties
Chemical formula	C12H22O11
Molar mass	342.30 g/mol
Density	1.768 g/mL
	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

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 00:38, 20 July 2023

Sophorose is a disaccharide, a dimer of glucose. It differs from other glucose dimers such as maltose in having an unusual β-1,2 bond. It was isolated in 1938 from pods of Sophora japonica.^[1] It is a component of sophorolipids.^[2] It is a product of the caramelization of glucose. ^[3]

References[edit]

^ J.B. Harborne (1963). "Flavonoid sophorosides". Experientia. 19: 7–8. doi:10.1007/BF02135323. PMID 13952724. S2CID 37926298.
^ Ribeiro, Isabel; Castro, Matilde; Ribeiro, Maria (2013). "Sophorolipids". Applications of Microbial Engineering. pp. 367–407. doi:10.1201/b15250-15. ISBN 978-1-4665-8577-5.
^ 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.

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

[1] J.B. Harborne (1963). "Flavonoid sophorosides". Experientia. 19: 7–8. doi:10.1007/BF02135323. PMID 13952724. S2CID 37926298.

[2] Ribeiro, Isabel; Castro, Matilde; Ribeiro, Maria (2013). "Sophorolipids". Applications of Microbial Engineering. pp. 367–407. doi:10.1201/b15250-15. ISBN 978-1-4665-8577-5.

[3] 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.

[1]

[2]

[3]

@@ Line 1: / Line 1: @@
 {{chembox
+| Verifiedfields = changed
-| verifiedrevid = 385317664
+| Watchedfields = changed
-|  ImageFile=Sophorose.svg
+| verifiedrevid = 427627026
-|  ImageSize=300px
+| ImageFile=Sophorose.svg
-|  IUPACName=(2''S'',3''R'',4''S'',5''S'',6''R'')-2-(hydroxymethyl)-6-[(2''S'',3''R'',4''S'',5''S'',6''R'')-2,4,5-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol (alpha-Sophorose)
+| ImageSize=300px
-|  OtherNames=2-O-beta-D-Glucopyranosyl-alpha-D-glucose
+| IUPACName=2-''O''-β-<small>D</small>-Glucopyranosyl-α-<small>D</small>-glucopyranose
+|SystematicName=(2''S'',3''R'',4''S'',5''S'',6''R'')-2-(hydroxymethyl)-6-[(2''S'',3''R'',4''S'',5''S'',6''R'')-2,4,5-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol (alpha-Sophorose)
+| OtherNames=2-O-beta-D-Glucopyranosyl-alpha-D-glucose
 |Section1={{Chembox Identifiers
+| CASNo_Ref = {{cascite|correct|??}}
-|  CASNo=534-46-3
+| CASNo=534-46-3
-|  PubChem=88719
+| UNII_Ref = {{fdacite|correct|FDA}}
-|  SMILES=C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O)O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)O)O
+| UNII = ZHQ3C30OP1
+| PubChem=88719
+| SMILES=C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O)O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)O)O
+| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
+| ChemSpiderID = 80053
+| ChEBI_Ref = {{ebicite|changed|EBI}}
+| ChEBI = 1230
+| InChI = 1/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1
+| InChIKey = HIWPGCMGAMJNRG-NCFXGAEVBZ
+| StdInChI_Ref = {{stdinchicite|changed|chemspider}}
+| StdInChI = 1S/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1
+| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}}
+| StdInChIKey = HIWPGCMGAMJNRG-NCFXGAEVSA-N
   }}
 |Section2={{Chembox Properties
-|  Formula=C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>
+| Formula=C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>
-|  MolarMass = 342.30 g/mol
+| MolarMass = 342.30 g/mol
+| Appearance=
-|  ExactMass = 342.116212
+| Density= 1.768 g/mL
-|  Appearance=
-|  Density=
+| MeltingPt=
-|  MeltingPt=
+| BoilingPt=
-|  BoilingPt=
+| Solubility=
-|  Solubility=
   }}
 |Section3={{Chembox Hazards
-|  MainHazards=
+| MainHazards=
-|  FlashPt=
+| FlashPt=
+| AutoignitionPt =
-|  Autoignition=
   }}
 }}
+'''Sophorose''' is a [[disaccharide]], a [[Dimer (chemistry)|dimer]] of [[glucose]]. It differs from other glucose dimers such as [[maltose]] in having an unusual β-1,2 bond. It was isolated in 1938 from pods of ''[[Sophora japonica]]''.<ref>{{cite journal |last1=J.B. Harborne |title=Flavonoid sophorosides |journal=Experientia |date=1963 |volume=19 |pages=7–8 |doi=10.1007/BF02135323|pmid=13952724 |s2cid=37926298 }}</ref> It is a component of [[sophorolipids]].<ref>{{cite book|doi=10.1201/b15250-15|chapter=Sophorolipids|title=Applications of Microbial Engineering|pages=367–407|year=2013|last1=Ribeiro|first1=Isabel|last2=Castro|first2=Matilde|last3=Ribeiro|first3=Maria|isbn=978-1-4665-8577-5}}
-'''Sophorose''' is a [[disaccharide]]. It is one of the foremost parts of [[antibacterial]], [[amphiphilic]] [[biosurfactant]] [[sophorolipid]]. It is a product of the [[caramelization]] of [[glucose]]. <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1966.tb01905.x/abstract/ Journal of Food Science, July 1966].</ref>
+</ref> It is a product of the [[caramelization]] of [[glucose]]. <ref>{{cite journal|doi=10.1111/j.1365-2621.1966.tb01905.x|title=The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose|year=1966|last1=Sugisawa|first1=Hirqshi|last2=Edo|first2=Hiroshi|journal=Journal of Food Science|volume=31|issue=4|pages=561}}</ref>
 == References ==
 {{Reflist}}
+[[Category:Disaccharides]]
 {{organic-compound-stub}}
-[[Category:Disaccharides]]
-[[es:Soforosa]]
-[[fr:Sophorose]]
-[[ja:ソホロース]]