malt

Maltose (maltobiose) is a dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing.

Isomalt (Palatinitol) is a mixture of 1,6-mannitol glucopyranoside and 1,6-sorbitol glucopyranoside

Isomaltose (D-Isomaltose) is a reducing disaccharide, similar to maltose, but with an α-(1-6)-linkage instead of the α-(1-4)-linkage.

Isomaltopaeoniflorin, a metabolite derived from the Chinese herbal formula Shuyu, functions as an inhibitor for conditions resembling depression [1].

D-(+)-Maltose monohydrate (D-(+)-Maltose monohydrate), a dextrodisaccharide from starch and malt, is used as a fermentable intermediate and sweetening agent in brewing.

Maltotriose is an inducer of E. coli maltose regulator, the second most abundant sugar in brewing. It induces beta-galactosidase synthesis.

Maltopentaose (Maltopentose) is a maltooligosaccharide that is used for research and diagnostic purposes. They can also be used in nutrients and healthcare.

Maltitol (4-O-α-glucopyranosyl-D-sorbitol) is a sugar alcohol (polyol) used as a sugar substitute.

Maltoheptaose is an activator of phosphorylase B for the preparation of heptulose-2-phosphate.

N-Dodecyl-β-D-maltoside (Lauryl Maltoside) has also been employed in applications such as in the purification and stabilization of RNA polymerase and the detection of protein-lipid interactions. N-Dodecyl-β-D-maltoside is a derivative of pyrene (Py). It is an alkyl maltopyranoside detergent, especially in transporters and respiratory complexes.

3-O-(6'-O-Galloyl)-β-D-glucopyranosylmaltol is a natural product for research related to life sciences. The catalog number is TN5843 and the CAS number is 163397-38-4.

Isomaltotetraose, a constituent of isomalto-oligosaccharide (IMO) derived from DexKQ, is known to stimulate the synthesis of dextranase.

Maltooctaose, a defined maltooligosaccharide with a specific length, can be enzymatically synthesized using Pyrococcus furiosus thermostable amylase (PFTA).

Ethyl maltol (2-Ethyl-3-hydroxy-4H-pyran-4-one) is an extract from medicinal plants such as P. Incarnata and can be used as an anticonvulsant. It is also a common flavoring.

Maltohexaose (Amylohexaose) is a natural saccharide, and can be produced from amylose, amylopectin and whole starch.

Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food.

Maltotetraose (Fujioligo 450) are potent inhibitors of TNF-α-induced intercellular adhesion molecule-1 (ICAM-1) expression, maltotetraose may be beneficial in the suppression of early atherosclerosis development.

2,5-Dimethylpyrazine is present in asparagus, wheat bread, crispbread, Swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is used as flavor additive and odorant in foods.