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Home > Biochemical Engineering > Saccharides (Find 174 items)

Dithioerythritol

(6892-68-8)
Reagent for the reduction of disulfide group. Prevents oxidation of sulfhydryl-containing proteins during SDS-polyacrylamide gel electrophoresis. Cleavage of disulfide bonds in proteins

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D-Psicose

(551-68-8)
D-Psicose is a C3 epimer of L-Fructose, which maintains the ability to reduce fat accumulation when added to a diet through inhibition of intestinal α-glucosidase.

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D-Galactal

(21193-75-9)
D-Galactal is an important building block for both solution- and solid-phase synthesis of oligosaccharides.

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Di-O-methyl-β-cyclodextrin

(51166-71-3)
Induces the release of cholesterol from cholesterol-rich lipid rafts located on the surface of cells, making it a good agent for removing cholesterol from processed foods

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D-Allose

(2595-97-3)
D-Allose is a rare naturally occurring monosaccharide, is known to exert anti-proliferative effects on cancer cells. The effects of D-Allose on the cellular membranes of hormone-refractory prostate cancer cell line (DU145), hormone-sensitive prostate cancer cell line (LNCaP), and normal prostate epithelial cells (PrEC) were studied at the molecular level by phospholipid profiling using a shotgun lipidomic method.

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D-Threitol

(2418-52-2)
D-threitol serves as a antifreeze agent in the Alaskan beetle Upis ceramboides.

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Dodecyl β-D-maltoside

(69227-93-6)
Non-ionic detergents are commonly used to extract and dissolve proteins. Non-ionic detergent used to stabilize enzyme activity and activate enzymes, and used in membrane research.

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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