Sophorose: Difference between revisions
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| IUPACName=2-''O''-β-<small>D</small>-Glucopyranosyl-α-<small>D</small>-glucopyranose |
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|Section1={{Chembox Identifiers |
|Section1={{Chembox Identifiers |
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| CASNo_Ref = {{cascite|correct|??}} |
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| CASNo=534-46-3 |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| UNII = ZHQ3C30OP1 |
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| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} |
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| ChemSpiderID = 80053 |
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| ChEBI_Ref = {{ebicite|changed|EBI}} |
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| ChEBI = 1230 |
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| InChI = 1/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1 |
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| InChIKey = HIWPGCMGAMJNRG-NCFXGAEVBZ |
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| StdInChI_Ref = {{stdinchicite|changed|chemspider}} |
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| StdInChI = 1S/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1 |
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| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}} |
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| StdInChIKey = HIWPGCMGAMJNRG-NCFXGAEVSA-N |
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|Section2={{Chembox Properties |
|Section2={{Chembox Properties |
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| Formula=C<sub>12</sub>H<sub>22</sub>O<sub>11</sub> |
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| MolarMass = 342.30 g/mol |
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| ExactMass = 342.116212 |
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| Density= 1.768 g/mL |
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|Section3={{Chembox Hazards |
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'''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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'''Sophorose''' is a [[disaccharide]]. It is one of the foremost parts of [[antibacterial]], [[amphiphilic]] [[biosurfactant]] [[sophorolipid]]. It is a product of the [[caramelization]] of [[glucose]]. <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1966.tb01905.x/abstract/ Journal of Food Science, July 1966].</ref> |
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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> |
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== References == |
== References == |
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{{Reflist}} |
{{Reflist}} |
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[[es:Soforosa]] |
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[[fr:Sophorose]] |
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[[ja:ソホロース]] |
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[[pl:Soforoza]] |