Home Cart 0 Sign in  

[ CAS No. 59432-60-9 ] {[proInfo.proName]}

,{[proInfo.pro_purity]}
Cat. No.: {[proInfo.prAm]}
Chemical Structure| 59432-60-9
Chemical Structure| 59432-60-9
Structure of 59432-60-9 * Storage: {[proInfo.prStorage]}
Cart0 Add to My Favorites Add to My Favorites Bulk Inquiry Inquiry Add To Cart

Quality Control of [ 59432-60-9 ]

Related Doc. of [ 59432-60-9 ]

Alternatived Products of [ 59432-60-9 ]

Product Details of [ 59432-60-9 ]

CAS No. :59432-60-9 MDL No. :MFCD31706639
Formula : C30H52O26 Boiling Point : -
Linear Structure Formula :- InChI Key :QNTKVQQLMHZOKP-NEJDVEAASA-N
M.W : 828.72 Pubchem ID :3085157
Synonyms :
GF4;1,1,1-Kestopentaose

Safety of [ 59432-60-9 ]

Signal Word:Warning Class:N/A
Precautionary Statements:P261-P305+P351+P338 UN#:N/A
Hazard Statements:H302-H315-H319-H335 Packing Group:N/A
GHS Pictogram:

Application In Synthesis of [ 59432-60-9 ]

* All experimental methods are cited from the reference, please refer to the original source for details. We do not guarantee the accuracy of the content in the reference.

  • Upstream synthesis route of [ 59432-60-9 ]
  • Downstream synthetic route of [ 59432-60-9 ]

[ 59432-60-9 ] Synthesis Path-Upstream   1~5

  • 1
  • [ 57-50-1 ]
  • [ 57-48-7 ]
  • [ 59432-60-9 ]
  • [ 50-99-7 ]
  • [ 470-69-9 ]
  • [ 13133-07-8 ]
YieldReaction ConditionsOperation in experiment
29.89 %Chromat. With Aspergillus flavus NFCCI 2364 culture filtrate In aq. buffer at 55℃; for 24 h; Microbiological reaction General procedure: FOS production was carried out by adding 1ml of enzyme samples collected at various time intervals to 3ml of 50percent (w/v) sucrose dissolved in 0.1M citrate buffer (pH 5.5) for period of 24h at 55°C. The amount of FOS formation in the samples was analyzed by high performance liquid chromatography (HPLC, Waters) with sugar-pak column (6.5×300mm) and refractive index (RI) differential detector (RI 2414).
25.31 %Chromat. With Aspergillus niger SI 19 culture filtrate In aq. buffer at 55℃; for 24 h; Microbiological reaction General procedure: FOS production was carried out by adding 1ml of enzyme samples collected at various time intervals to 3ml of 50percent (w/v) sucrose dissolved in 0.1M citrate buffer (pH 5.5) for period of 24h at 55°C. The amount of FOS formation in the samples was analyzed by high performance liquid chromatography (HPLC, Waters) with sugar-pak column (6.5×300mm) and refractive index (RI) differential detector (RI 2414).
Reference: [1] Journal of Molecular Catalysis B: Enzymatic, 2013, vol. 97, p. 12 - 17
[2] Journal of Molecular Catalysis B: Enzymatic, 2013, vol. 97, p. 12 - 17
  • 2
  • [ 57-50-1 ]
  • [ 2280-44-6 ]
  • [ 59432-60-9 ]
  • [ 470-69-9 ]
  • [ 13133-07-8 ]
Reference: [1] Carbohydrate Research, 2008, vol. 343, # 1, p. 56 - 66
  • 3
  • [ 57-50-1 ]
  • [ 59432-60-9 ]
  • [ 50-99-7 ]
  • [ 470-69-9 ]
  • [ 13133-07-8 ]
Reference: [1] Journal of Biotechnology, 2017, vol. 249, p. 25 - 33
[2] Journal of Molecular Catalysis B: Enzymatic, 2012, vol. 76, p. 44 - 51
  • 4
  • [ 59432-60-9 ]
  • [ 470-23-5 ]
  • [ 13133-07-8 ]
Reference: [1] Journal of Agricultural and Food Chemistry, 2003, vol. 51, # 1, p. 224 - 228
  • 5
  • [ 57-50-1 ]
  • [ 59432-60-9 ]
  • [ 137855-42-6 ]
  • [ 470-69-9 ]
  • [ 562-68-5 ]
  • [ 13133-07-8 ]
Reference: [1] Journal of Molecular Catalysis B: Enzymatic, 2014, vol. 109, p. 85 - 93
Same Skeleton Products
Historical Records