6-O-β-D-Galactopyranosyl-D-galactose

Name: 6-O-β-D-Galactopyranosyl-D-galactose
Brand: MedChemExpress
SKU: HY-N9439
Rating: 4.5 (0 reviews)

製品番号: HY-N9439 純度: 99.86%: Data Sheet SDS COA 取扱説明書
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6-O-β-D-Galactopyranosyl-D-galactose, a disaccharide, is a part of the polysaccharide main chain with β-(1→6)-glycoside bonds with a side chain bonded to the main one by the β-(1→3) bond. 6-O-β-D-Galactopyranosyl-D-galactose can be isolated from enzyme-hydrolyzed peach gum.

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6-O-β-D-Galactopyranosyl-D-galactose 構造式

CAS 番号 : 5077-31-6

容量	価格（税別）	在庫状況	数量
1 mg	$250	在庫あり	Estimated Time of Arrival: December 31
5 mg	$1100	在庫あり	Estimated Time of Arrival: December 31
10 mg		お問い合わせ
50 mg		お問い合わせ

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カスタマーレビュー

Based on 0 publication(s) in Google Scholar

Endogenous Metabolite アイソフォーム固有の製品をすべて表示:

すべてのアイソフォームを表示

Human Endogenous Metabolite Microbial Metabolite

生物活性
純度とドキュメンテーション
参考文献
カスタマーレビュー

製品説明

体外実験

6-O-β-D-galactopyranosyl-D-galactose binds to murine immunoglobulin A J539 (Fab' fragment) with a K_dof 11.4 × 10^-3 mol/L^[1].
6-O-β-D-Galactopyranosyl-D-galactose is a β-(1→6)-linked main chain component of the peach gum polysaccharide, isolated from enzyme-hydrolyzed peach gum^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

分子量

342.30

分子式

C₁₂H₂₂O₁₁

CAS 番号

5077-31-6

Appearance

Solid

Color

White to off-white

SMILES

O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)CO[C@@H]1O[C@@H]([C@@H]([C@@H]([C@H]1O)O)O)CO

Structure Classification

Initial Source

Microorganisms

Aspergillus flavus

輸送条件

Room temperature in continental US; may vary elsewhere.

保管条件

Powder	-20°C	3 years
	4°C	2 years
In solvent	-80°C	6 months
	-20°C	1 month

純度とドキュメンテーション

純度: 99.86%

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データシート (270 KB) SDS (252 KB)

COA (249 KB) RP-HPLC (238 KB) MS (82 KB)

取扱説明書 (2659 KB)

参考文献

[1]. Glaudemans CP, et al. Binding studies on a mouse-myeloma immunoglobulin A having specificity for beta-D-(1 yields 6)-linked D-galactopyranosyl residues. Carbohydr Res. 1975 Mar;40(1):129-35. [Content Brief]

[2]. YAN-LI XIE, et al. EFFECT OF ADDITION OF PEACH GUM ON PHYSICOCHEMICAL PROPERTIES OF GELATIN-BASED MICROCAPSULE.

[3]. N. A. Greenberg, et al. Formation of Oiigosaccharides by/I-Galactosidase from Streptococcus thermophilus. Food Chemistry 10 (1983) 195-204.

[4]. Takahiro Toba, et al. β-Galactosidases of Lactic Acid Bacteria: Characterization by Oligosaccharides Formed During Hydrolysis of Lactose. Journal of Dairy Science. Volume 64, Issue 2,
1981, Pages 185-192.