CAS 7635-11-2
:L-Allose
Description:
L-Allose is a rare sugar and an epimer of D-allose, classified as an aldohexose. It is a monosaccharide with the molecular formula C6H12O6, featuring six carbon atoms, twelve hydrogen atoms, and six oxygen atoms. L-Allose is characterized by its sweet taste, although it is less sweet than common sugars like glucose and fructose. It is soluble in water, making it suitable for various applications in food and pharmaceutical industries. The substance is known for its potential health benefits, including its role in metabolic processes and its ability to influence insulin sensitivity. L-Allose can be found in trace amounts in certain fruits and is of interest for its low glycemic index, making it a candidate for sugar substitutes in diabetic diets. Its unique structural properties, including the specific arrangement of hydroxyl groups, contribute to its distinct biochemical behavior. As a relatively less common sugar, L-Allose is still under research for its potential applications and benefits in nutrition and health.
Formula:C6H12O6
InChI:InChI=1/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5-,6+/m1/s1
InChI key:InChIKey=GZCGUPFRVQAUEE-MOJAZDJTSA-N
SMILES:[C@@H]([C@@H]([C@@H](C=O)O)O)([C@H](CO)O)O
Synonyms:- L-Allose
- Allose, L-
- BETA-L-(-)-ALLOSE
- L-Allose ,98%
- L(-)-Allose,99%
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L-Allose
CAS:L-Allose is a monosaccharide that has the chemical formula HOCH(OH)CH(OH)CHO. L-Allose is a stereoisomer of D-allose, which differs in the orientation of the hydroxyl group on its asymmetric carbon atom. L-Allose can be produced by condensation of glucose and galactose, or by hydrogenation of allulose. The enzyme immobilized on alumina catalyzes the synthesis in high yield. L-Allose has been used as a carbon source for molecular modeling studies and as an enzymatic reaction substrate in sugar alcohols production.Formula:C6H12O6Purity:Min. 95%Color and Shape:White PowderMolecular weight:180.16 g/mol
