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Home > Biochemical Engineering > Saccharides (Find 102 items)

Penta-O-acetyl-α-D-glucopyranose

(604-68-2)
D-Glucose pentaacetate was reported to stimulate insulin release in rat pancreatic islets. Only α-D-glucose pentaacetate caused an immediate increase in insulin output. The β-anomer of D-glucose pentaacetate first transiently inhibited insulin release, this initial effect being followed by a secondary rise in secretory rate.

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Palatinose

(13718-94-0)
This product is highly safe and can be used by the body, but it does not cause caries. It can also inhibit the cariogenic effect of sucrose when used with sucrose. Our country can be used for cakes, biscuits, bread, prepared wine, ice cream, popsicles, beverages, candy, jam (not including canned food).

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Penta-O-galloyl-β-D-glucose

(14937-32-7)
Found to exhibit in vitro growth-inhibiting effect on human hepatocellular carcinoma cell line, SK-HEP-1 cells

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p-Nitrophenyl α-D-galactopyranoside

(7493-95-0)
Substrate for α-D-Galactosidase. Combined with E. coli lactose protein carrier. Medium for α-D-Nougat

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p-Nitrophenyl β-D-xylopyranoside

(2001-96-9)
fluorescent probe for thiols, glutathione transferase substrate, substrate for colorimetric assay of pullulanase

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p-Nitrophenyl β-D-glucuronide

(10344-94-2)
Crystalline SolidChEBI: A beta-D-glucosiduronic acid having a 4-nitrophenyl substituent at the anomeric position.

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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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