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Maltotetraose

Maltotetraose O-MAL4
Product code: O-MAL4
€159.00

100 mg

Prices exclude VAT

Available for shipping

Content: 100 mg
Shipping Temperature: Ambient
Storage Temperature: Ambient
Physical Form: Powder
Stability: > 10 years under recommended storage conditions
CAS Number: 34612-38-9
Molecular Formula: C24H42O21
Molecular Weight: 666.6
Purity: > 90%
Substrate For (Enzyme): Amyloglucosidase, α-amylase, β-Amylase

High purity Maltotetraose for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Documents
Certificate of Analysis
Safety Data Sheet
Data Sheet
Publications
Publication

Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases.

Lim, J., Zhang, X., Ferruzzi, M. G. & Hamaker, B. R. (2019). Food Chemistry, 288, 413-421.

An accurate high-performance anion-exchange chromatography (HPAEC) method is presented to measure the inhibition property of flavonoids against mammalian starch digestive enzymes, because flavonoids interfere with commonly used 3,5-dinitrosalicylic acid (DNS) and glucose oxidase/peroxidase (GOPOD) methods. Eriodictyol, luteolin, and quercetin increased absorbance values (without substrate) in the DNS assay and, with substrate, either overestimated or underestimated values in the DNS and GOPOD assays. Using a direct HPAEC measurement method, flavonoids showed different inhibition properties against α-amylase and α-glucosidases, showing different inhibition constants (Ki) and mechanisms. The double bond between C2 and C3 on the C-ring of flavonoids appeared particularly important to inhibit α-amylase, while the hydroxyl group (OH) at C3 of the C-ring was related to inhibition of α-glucosidases. This study shows that direct measurement of starch digestion products by HPAEC should be used in inhibition studies, and provides insights into structure-function aspects of polyphenols in controlling starch digestion rate.

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Publication
Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate.

Shao, Y. & Lin, A. H. M. (2017). Food Chemistry, 240, 898-903.

Measuring reducing sugar is a common practice in carbohydrate research, and the colorimetric assay developed by Somogyi and Nelson has a high sensitivity in a broad concentration range. However, the method is time-consuming when analyzing a large number of samples. In this study, a modified Somogyi-Nelson assay with excellent accuracy and sensitivity was developed using a 96-well microplate. This microassay greatly improves the analytic capacity and efficacy of the method.

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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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