Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are dimers of glucose, which is a pyranose sugar. Isomaltose is a reducing sugar. Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide.

Isomaltose
Names
IUPAC name
6-O-α-D-Glucopyranosyl-D-glucopyranose
Other names
O-α-D-glucopyranosyl-α[1-6]-α-D-glucopyranoside
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.007.164 Edit this at Wikidata
MeSH Isomaltose
UNII
  • InChI=1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1 ☒N
    Key: DLRVVLDZNNYCBX-RTPHMHGBSA-N ☒N
  • InChI=1/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1
    Key: DLRVVLDZNNYCBX-RTPHMHGBBU
  • O(C[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O)[C@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO
Properties
C12H22O11
Molar mass 342.297 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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It is a product of the caramelization of glucose. [1]

See also

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References

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  1. ^ Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science. 31 (4): 561. doi:10.1111/j.1365-2621.1966.tb01905.x.
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