n-butyl β-D-galactofuranoside | 184776-76-9

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: n-butyl β-D-galactofuranoside
• 英文别名: (2R,3R,4R,5S)-2-butoxy-5-[(1R)-1,2-dihydroxyethyl]oxolane-3,4-diol
• CAS: 184776-76-9
• 化学式: C₁₀H₂₀O₆
• 分子量: 236.265
• InChiKey: XRECYTXXJMFYPZ-GRDBIXFFSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -0.8
• 重原子数：
  16
• 可旋转键数：
  6
• 环数：
  1.0
• sp3杂化的碳原子比例：
  1.0
• 拓扑面积：
  99.4
• 氢给体数：
  4
• 氢受体数：
  6

反应信息

• 作为产物：
  描述：

  n-butyl 2,3,5,6-tetra-O-tert-butyldimethylsilyl-D-galactofuranoside 在 四丁基氟化铵 作用下， 以 四氢呋喃 为溶剂， 生成 n-butyl α-D-galactofuranoside 、 n-butyl β-D-galactofuranoside
  参考文献：
  名称：

  Facile Synthesis of per-O-tert-Butyldimethylsilyl-β-d-galactofuranose and Efficient Glycosylation via the Galactofuranosyl Iodide

  摘要：

  The synthesis of crystalline per-O-TBS-beta-D-galactofuranose (4 beta) as a new precursor of D-Galf units is described. Anomeric iodination by reaction with TMSI followed by in situ coupling with simple alcohols and a wide variety of glycosyl acceptors, in the absence of a promoter, was employed as a new efficient glycosylation method for the assembly Of D-galactofuranosyl moieties with high beta-stereoselectivity. Under the mild conditions of this reaction labile protective groups, like acetals, and furanosyl linkages are preserved.

  DOI：

  10.1021/jo8025274

文献信息

• From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization
  作者：Riccardo Semproli、Marina Simona Robescu、Sara Sangiorgio、Eleonora Pargoletti、Teodora Bavaro、Marco Rabuffetti、Giuseppe Cappelletti、Giovanna Speranza、Daniela Ubiali

  DOI：10.1002/cplu.202200331

  日期：2023.1

  (Bio)Surfing the wave of lactose upcycling. Sugar fatty acid esters were prepared starting either from lactose through a two-step enzymatic approach catalyzed by immobilized β-galactosidase from Aspergillus oryzae and immobilized CalB (Novozym® 435), or from galactose through a two-step chemoenzymatic strategy. n-Butyl galactoside fatty acid esters were shown to possess good interfacial features, being

  （生物）冲浪乳糖升级回收浪潮。糖脂肪酸酯是从乳糖开始通过两步酶法由来自米曲霉的固定化 β-半乳糖苷酶和固定化 CalB (Novozym® 435) 催化的，或者从半乳糖通过两步化学酶法制备。正丁基半乳糖苷脂肪酸酯具有良好的界面特性，是全酶法制备的纯β-端基异构体的最佳乳化剂。