Maltotriose

Maltotriose
	Maltotriose
Names
	IUPAC name α-D-Glucopyranosyl-(1→4)-α-D-glucopyranosyl-(1→4)-D-glucopyranose
	Systematic IUPAC name (2R,3S,4S,5S,6R)-2-[(2R,3R,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4S,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Identifiers
CAS Number	1109-28-0 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:27931 ;
ChEMBL	ChEMBL1234363;
ChemSpider	17216092 ;
DrugBank	DB03277;
ECHA InfoCard	100.012.886
EC Number	214-174-2;
PubChem CID	192826;
UNII	639K0T34IK ;
CompTox Dashboard (EPA)	DTXSID90858850 ;
	InChI InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16?,17-,18-/m1/s1 Key: FYGDTMLNYKFZSV-DZOUCCHMSA-N ; InChI=1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16u,17-,18-/m1/s1 Key: FYGDTMLNYKFZSV-LALNNVAPBU;
	SMILES O[C@@H]3[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]3O[C@@H]2[C@@H](CO)O[C@H](O[C@H]1[C@H](O)[C@@H](O)C(O)O[C@@H]1CO)[C@H](O)[C@H]2O;
Properties
Chemical formula	C18H32O16
Molar mass	504.438 g/mol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.^[1]

It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.^[2]

It is the shortest chain oligosaccharide that can be classified as maltodextrin.

Maltotriose obtained from starch is a common component of ice cream.^[3]

References

^ Rhoades, Rodney and David R. Bell (2009). Medical Physiology: Principles for Clinical Medicine. Lippincott Williams & Wilkins. ISBN 978-0781768528.
^ Schenck, Fred W. (2006). "Glucose and Glucose-Containing Syrups". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a12_457.pub2. ISBN 978-3-527-30385-4.
^ Goff, H. Douglas (2015). "Ice Cream and Frozen Desserts". Ullmann's Encyclopedia of Industrial Chemistry. pp. 1–15. doi:10.1002/14356007.a13_563.pub2. ISBN 978-3-527-30673-2.

[1] Rhoades, Rodney and David R. Bell (2009). Medical Physiology: Principles for Clinical Medicine. Lippincott Williams & Wilkins. ISBN 978-0781768528.

[2] Schenck, Fred W. (2006). "Glucose and Glucose-Containing Syrups". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a12_457.pub2. ISBN 978-3-527-30385-4.

[3] Goff, H. Douglas (2015). "Ice Cream and Frozen Desserts". Ullmann's Encyclopedia of Industrial Chemistry. pp. 1–15. doi:10.1002/14356007.a13_563.pub2. ISBN 978-3-527-30673-2.

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