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1,4-β-D-Mannosyl-1,4-β-D-Glucosyl-D-Mannose

1-4-beta-D-Mannosyl-1-4-beta-D-Glucosyl-D-Mannose O-MGM
Product code: O-MGM
€151.00

20 mg

Prices exclude VAT

Available for shipping

Content: 20 mg
Shipping Temperature: Ambient
Storage Temperature: Below -10oC
Physical Form: Powder
Stability: > 10 years under recommended storage conditions
CAS Number: 28152-46-7
Molecular Formula: C18H32O16
Molecular Weight: 504.44
Purity: > 95%
Substrate For (Enzyme): β-Mannosidase

High purity 1,4-β-D-Mannosyl-1,4-β-D-Glucosyl-D-Mannose for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Documents
Certificate of Analysis
Safety Data Sheet
Booklet
Publications
Publication

Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate.

Klinchongkon, K., Bunyakiat, T., Khuwijitjaru, P. & Adachi, S. (2019). Food and Bioprocess Technology, 12(7), 1197-1204.

Subcritical water hydrolysis is an effective method for producing mannooligosaccharides from coconut meal, which is a by-product from coconut milk processing. In this study, the purification process to obtain mannooligosaccharides from coconut meal hydrolysate was investigated. The effects of adsorbent (activated carbon and bentonite), concentration (1-10% w/v), and adsorption time (5-60 min) were studied for impurities removal. The activated carbon showed much higher efficiency for impurities removal. Mannooligosaccharides were precipitated using ethanol at different concentrations (0-90% v/v) and initial carbohydrate contents (50, 100, and 200 g/L). The results showed that the ethanol concentration at 90% v/v and initial carbohydrate content of 200 g/L gave the highest recovery of saccharides (31 g/L). The obtained precipitate contained 9.7, 22.6, 12.9, 19.4, 19.4, and 16.1% w/w of saccharides with 1 to 6 degree of polymerization, respectively.

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Safety Information
Symbol : Not Applicable
Signal Word : Not Applicable
Hazard Statements : Not Applicable
Precautionary Statements : Not Applicable
Safety Data Sheet
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