Maltulose

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Structural formula
Structural formula of maltulose
β- D -maltulose
General
Surname Maltulose
other names
  • (3 S , 4 R , 5 R ) -1,3,5,6-tetrahydroxy-4 - [(2 R , 3 R , 4 S , 5 S , 6 R ) -3,4,5-trihydroxy-6 - (hydroxymethyl) oxan-2-yl] oxyhexan-2-one
  • 1-α- D -glucopyranosyl-4- D -fructofuranose
Molecular formula C 12 H 22 O 11
Brief description

white, crystalline solid

External identifiers / databases
CAS number
  • 17606-72-3
  • 207511-09-9 (monohydrate)
EC number 241-578-6
ECHA InfoCard 100,037,783
PubChem 87177
Wikidata Q1887885
properties
Molar mass 342.12 g · mol -1
Physical state

firmly

Melting point

137 ° C (as mono hydrate decomposition )

solubility

soluble in water

safety instructions
GHS labeling of hazardous substances
no GHS pictograms
H and P phrases H: no H-phrases
P: no P-phrases
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

The maltulose (not to be confused with maltose ) is a naturally occurring chemical compound from the group of reducing disaccharides . This consists of glucose and fructose , which are linked by a glycosidic bond . The chemical name is 1-α- D -glucopyranosyl-4- D -fructofuranose. For example, maltulose is found in honey and beer in addition to the isomer isomaltulose .

Extraction

A process for obtaining maltulose from the α-amylase hydrolyzate of corn starch is described.

Quality indicator in food

When food is exposed to high temperatures during preparation, maltose turns into maltulose. Low levels of maltulose and a high ratio of maltose to maltulose indicate a gentle preparation process without high temperatures.

Individual evidence

  1. ↑ a b c d e data sheet maltulose (monohydrate) at AlfaAesar, accessed on December 26, 2019 ( PDF )(JavaScript required) .
  2. ↑ Data sheet maltulose monohydrate, ≥98.0% (HPLC) from Sigma-Aldrich , accessed on December 26, 2019 ( PDF ).
  3. ↑ MM Radomski, MD Smith: Isolation of Maltulose from α-Amylase Hydrolysates of Waxy Corn Starch . In: Cereal Chemistry , 39 (1962) 30.
  4. ^ V. Morales, A. Olano, N. Corzo: Ratio of maltose to maltulose and furosine as quality parameters for infant formula , Journal of Agricultural and Food Chemistry 52 (2004) 6732-6736.
  5. ↑ JL Garcia-Banos, N. Corzo, ML Sanz, A. Olano: Maltulose and furosine as indicators of quality of pasta products , Food Chemistry 88 (2004) 35-38.

Web links

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