Sophorose: Difference between revisions
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| ImageFile=Sophorose.svg |
| ImageFile=Sophorose.svg |
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| ImageSize=300px |
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| 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) |
| IUPACName=2-''O''-β-<small>D</small>-Glucopyranosyl-α-<small>D</small>-glucopyranose |
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|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) |
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| OtherNames=2-O-beta-D-Glucopyranosyl-alpha-D-glucose |
| OtherNames=2-O-beta-D-Glucopyranosyl-alpha-D-glucose |
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|Section1={{Chembox Identifiers |
|Section1={{Chembox Identifiers |
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| CASNo_Ref = {{cascite|correct|??}} |
| CASNo_Ref = {{cascite|correct|??}} |
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| CASNo=534-46-3 |
| CASNo=534-46-3 |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| UNII = ZHQ3C30OP1 |
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| PubChem=88719 |
| PubChem=88719 |
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| 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 |
| 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 |
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'''Sophorose''' is a [[disaccharide]]. It |
'''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}} |
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</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> |
</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> |
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{{Reflist}} |
{{Reflist}} |
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[[Category:Disaccharides]] |
[[Category:Disaccharides]] |
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Latest revision as of 00:38, 20 July 2023
Names | |
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IUPAC name
2-O-β-D-Glucopyranosyl-α-D-glucopyranose
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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
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.040.072 |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
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).
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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.