| 词条 | Melibiose |
| 释义 |
| Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 304512290 | ImageFile=Melibiose structure.svg | ImageSize=200px | IUPACName=(2R,3R,4S,5S,6R)-6-[[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxane-2,3,4,5-tetrol | OtherNames= |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|??}} | CASNo=5340-95-4 | PubChem=11458 | ChEBI_Ref = {{ebicite|changed|EBI}} | ChEBI = 28053 | ChEMBL_Ref = {{ebicite|changed|EBI}} | ChEMBL = 1159652 | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | ChemSpiderID = 10974 | InChI = 1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5+,6-,7+,8+,9-,10-,11-,12+/m1/s1 | InChIKey = DLRVVLDZNNYCBX-ZZFZYMBESA-N | SMILES=C([C@@H]1[C@@H]([C@@H]([C@H]([C@H](O1)OC[C@@H]2[C@H]([C@@H]([C@H]([C@@H](O2)O)O)O)O)O)O)O)O | MeSHName=Melibiose |Section2={{Chembox Properties | C=12 | H=22 | O=11 | Appearance= | Density= | MeltingPt=84-85 °C | BoilingPt= | Solubility= |Section3={{Chembox Hazards | MainHazards= | FlashPt= | AutoignitionPt = }} Melibiose is a reducing disaccharide formed by an alpha-1,6 linkage between galactose and glucose (D-Gal-α(1→6)-D-Glc).[1][2] It differs from lactose in the chirality of the carbon where the galactose ring is closed and that the galactose is linked to a different point on the glucose moiety. It can be formed by invertase-mediated hydrolysis of raffinose, which produces melibiose and fructose. Melibiose can be broken down into its component saccharides, glucose and galactose, by the enzyme Alpha-galactosidase, such as MEL1 from Saccharomyces pastorianus (lager yeast). Melibiose cannot be used by Saccharomyces cerevisiae[3] (ale yeast), this is one test to differentiate between the two yeast species. References1. ^{{cite book |title=Essentials of Carbohydrate Chemistry and Biochemistry |author=Thisbe K. Lindhorst |publisher=Wiley-VCH |edition=1 |year=2007 |isbn=3527315284}} {{organic-compound-stub}}2. ^{{cite book |title=Essentials of Carbohydrate Chemistry |publisher=Springer |author=John F. Robyt |edition=1 |year=1997 |isbn=0387949518}} 3. ^{{cite web | url=http://mmbr.asm.org/content/77/2/157.full | title=The Microbiology of Malting and Brewing | publisher=American Society for Microbiology | date=1 June 2013 | accessdate=2 May 2015 | author=Bokulicha. Nicholas A. & Bamforth. Charles W. | pages=157–172}} 1 : Disaccharides |
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