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3-O-α-maltosyl-L-ascorbate

中文名称
——
中文别名
——
英文名称
3-O-α-maltosyl-L-ascorbate
英文别名
(2R)-2-[(1S)-1,2-dihydroxyethyl]-3-[(2R,3R,4R,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-4-hydroxy-2H-furan-5-one
3-O-α-maltosyl-L-ascorbate化学式
CAS
——
化学式
C18H28O16
mdl
——
分子量
500.411
InChiKey
QVPYRWBLTPROJX-NRHPUQJGSA-N
BEILSTEIN
——
EINECS
——
  • 物化性质
  • 计算性质
  • ADMET
  • 安全信息
  • SDS
  • 制备方法与用途
  • 上下游信息
  • 反应信息
  • 文献信息
  • 表征谱图
  • 同类化合物
  • 相关功能分类
  • 相关结构分类

计算性质

  • 辛醇/水分配系数(LogP):
    -5.8
  • 重原子数:
    34
  • 可旋转键数:
    8
  • 环数:
    3.0
  • sp3杂化的碳原子比例:
    0.83
  • 拓扑面积:
    266
  • 氢给体数:
    10
  • 氢受体数:
    16

上下游信息

  • 上游原料
    中文名称 英文名称 CAS号 化学式 分子量

反应信息

  • 作为产物:
    描述:
    4-O-(α-D-glucopyranosyl)-α-D-glucopyranosyl fluoride维生素 C 在 cyclodextrin glucantransferase mutant E284A 作用下, 以 aq. phosphate buffer 为溶剂, 反应 24.0h, 以29%的产率得到3-O-α-maltosyl-L-ascorbate
    参考文献:
    名称:
    Enzymatic synthesis of 3-O-α-maltosyl-l-ascorbate using an engineered cyclodextrin glucanotransferase
    摘要:
    A mutant derived from a cyclodextrin glucantransferase with an alanine residue as its acid/base catalyst residue (CGT-E284A) catalyzed regioselective glycosylation at 3-OH of L-ascorbic acid using a-maltosyl fluoride (alpha G2F) and L-ascorbic acid as the donor and acceptor, respectively, yielding 3-O-alpha-maltosyl-L-ascorbate (AA3 alpha G2). The optimum conditions were determined by high-performance liquid chromatography analysis with 20 mM alpha G2F and 40 mM L-ascorbic acid as the substrates at pH 7.5 and 25 degrees C with 1 mg/ml of the enzyme for 24 h. Calcium ions bound in CGT-E284A played an important role in the transglycosylation. CGT-E284A exhibited typical saturation kinetic behaviour for aG2F at a fixed acceptor concentration (40 mM), and substrate inhibition by L-ascorbic acid was observed at high L-ascorbic acid concentrations (>60 mM). AA3 alpha G2 was isolated from a preparative scale reaction with a yield of 29%, and it showed extremely high stability under oxidative conditions. (C) 2014 Elsevier Ltd. All rights reserved.
    DOI:
    10.1016/j.foodchem.2014.07.110
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