Laminaribiosis

Structural formula
General
Surname	Laminaribiosis
other names	3-β- D -glucosyl- D -glucose; Glc β (1 → 3) Glc; Laminarabiosis;
Molecular formula	C 12 H 22 O 11
External identifiers / databases
PubChem	439637
Wikidata	Q419719
properties
Molar mass	342.30 g mol −1
Physical state	firmly
Melting point	205 ° C
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Laminaribiose is a chemical compound from the group of disaccharides ( double sugar ). The substance consists of two molecules of glucose that are linked by a β (1 → 3) - glycosidic bond . It arises as a partial breakdown product of laminarin from brown algae . Laminaribiosis is also found in some land plants as a component of glycosides , for example in the timeless Colchicum speciosum with the aglycon luteolin . The disaccharide was also found in honey and beer ; Barley malt contains the enzyme laminarinase ( endo -1,3 (4) -β-glucanase), which can break down β (1 → 3) - and β (1 → 4) -linked glucans in yeast .

Individual evidence

↑ David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-318.
↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ Jeffrey B. Harborne, Herbert Baxter, Gerard P. Moss: Phytochemical dictionary: a handbook of bioactive compounds from plants. 2nd edition, CRC Press, 1999, ISBN 978-0-7484-0620-3 , p. 12.
↑ H.-D. Belitz , W. Grosch, P. Schieberle: Textbook of food chemistry. 6th edition, 2007, Springer, ISBN 978-3-540-73201-3 , p. 915.
^ Gerhard G. Habermehl, Peter E. Hammann, Hans C. Krebs, W. Ternes: Naturstoffchemie: An introduction. 3rd edition, Springer, 2008, ISBN 978-3-540-73732-2 , p. 387.
↑ H.-D. Belitz, W. Grosch, P. Schieberle: Textbook of food chemistry. 6th edition, 2007, Springer, ISBN 978-3-540-73201-3 , p. 341.

[1] David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-318.

[NV-2] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[3] Jeffrey B. Harborne, Herbert Baxter, Gerard P. Moss: Phytochemical dictionary: a handbook of bioactive compounds from plants. 2nd edition, CRC Press, 1999, ISBN 978-0-7484-0620-3 , p. 12.

[belitz_915-4] H.-D. Belitz , W. Grosch, P. Schieberle: Textbook of food chemistry. 6th edition, 2007, Springer, ISBN 978-3-540-73201-3 , p. 915.

[5] Gerhard G. Habermehl, Peter E. Hammann, Hans C. Krebs, W. Ternes: Naturstoffchemie: An introduction. 3rd edition, Springer, 2008, ISBN 978-3-540-73732-2 , p. 387.

[belitz_341-6] H.-D. Belitz, W. Grosch, P. Schieberle: Textbook of food chemistry. 6th edition, 2007, Springer, ISBN 978-3-540-73201-3 , p. 341.