Maltose

Maltose (maltobiose) is a reducing sugar and is a disaccharide formed from two units of glucose bound by a (1-4) bond. Maltose can be used as an energy source for bacteria.

Acetobromo-α-maltose, 98% (Acetobromo-alpha-maltose, 98%) is a biochemical reagent utilized in glycoscience research. This field examines the structure, synthesis, biology, and evolution of sugars, involving carbohydrate chemistry, glycan formation and degradation enzymology, protein-glycan recognition, as well as glycan functions within biological systems. It holds significant relevance to fundamental research, biomedicine, and biotechnology.

D-(+)-Maltose monohydrate (D-(+)-Maltose monohydrate), a dextrodisaccharide from starch and malt, is used as a fermentable intermediate and sweetening agent in brewing.

Lauryl maltose neopentyl glycol (LMNG) is a detergent that solubilizes and stabilizes membrane proteins by extracting intact proteins from membranes, thereby enhancing the stability of entities such as G protein-coupled receptors and respiratory system complexes. LMNG exhibits a significant solubilizing effect.

Decyl maltose neopentyl glycol (DMNG) has a low critical micelle concentration (CMC) and high solubility, and is mainly used for solubilisation and stabilisation of membrane proteins, and is able to mimic the environment of lipid bilayers without disrupting the oligomeric state and natural conformation of proteins.

Maltose (Standard) is the standard substance of Maltose, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Maltose (maltobiose) is a reducing sugar and is a disaccharide formed from two units of glucose bound by a (1-4) bond. Maltose can be used as an energy source for bacteria.

Maltose monohydrate (Standard) is the standard substance of Maltose monohydrate, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. D-(+)-Maltose monohydrate (D-(+)-Maltose monohydrate), a dextrodisaccharide from starch and malt, is used as a fermentable intermediate and sweetening agent in brewing.

β-D-Maltose octaacetate (Octaacetyl-β-maltose; β-D-Maltopyranose octaacetate) is a synthetic carbohydrate compound.

Maltose phosphorylase (MP) is a dimeric enzyme that participates in starch and sucrose metabolism and catalyzes the conversion of maltose and inorganic phosphate into β-D-glucose-1-phosphate and glucose without requiring any cofactors, such as pyridoxal phosphate.

α-D-Maltose octaacetate is a biochemical reagent utilized in glycobiology research. Glycobiology examines the structure, synthesis, biology, and evolution of sugars, involving carbohydrate chemistry, glycan formation and degradation enzymology, protein-glycan recognition, and the role of glycans in biological systems. This field is closely linked to fundamental research, biomedicine, and biotechnology.

Isomaltose (D-Isomaltose) is a reducing disaccharide, similar to maltose, but with an α-(1-6)-linkage instead of the α-(1-4)-linkage.

Isomaltose (Standard) is the standard substance of Isomaltose, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Isomaltose (D-Isomaltose) is a reducing disaccharide, similar to maltose, but with an α-(1-6)-linkage instead of the α-(1-4)-linkage.

Ferric carboxymaltose is an iron supplement.

Acarbose (BAY g 5421) is a hypoglycemic agent that is an inhibitor of orally active alpha-glucosidase (IC50=11 nM). Acarbose enhances the hypoglycemic effect of sulfonylureas or insulin.

Erlose (Fructomaltose) is a sucrose derivative found in honeydew from two aphid species, preventing tooth decay caused by oral bacteria, mainly Streptococcus mutans.

Amylase (Diastase) is any one of a group of enzymes which catalyses the breakdown of starch into maltose.

α-Amylase, a hydrolase enzyme, catalyzes the hydrolysis of internal α-1,4-glycosidic linkages in starch, producing glucose and maltose.

Maltotriose is an inducer of E. coli maltose regulator, the second most abundant sugar in brewing. It induces beta-galactosidase synthesis.

Bacterial α-Amylase is an enzyme produced by bacteria that catalyzes the hydrolysis reaction of starch into smaller sugar molecules such as maltose and glucose, and can be used to study starch metabolism and enzymatic mechanisms.

Terpinen-4-ol (4-Carvomenthenol) is a natural compound derived from Pimpinella yunnanensis.

Pullulan is a water-soluble extracellular polysaccharide derived from Aureobasidium pullulans, a linear, unbranched natural polymer with a high concentration of hydroxyl groups and oral activity. It features a unique chain pattern of two α-(1→4) and one α-(1→6) glycosidic bonds in its maltose repeat units, and is widely used in biomedical and biochemical experiments.

Maltotriose (Standard) is the standard substance of Maltotriose, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Maltotriose is an inducer of E. coli maltose regulator, the second most abundant sugar in brewing. It induces beta-galactosidase synthesis.