Sophorose Explained

Sophorose is a disaccharide, a dimer of glucose. It differs from other glucose dimers such as maltose in having an unusual β-1,2 bond. It was isolated in 1938 from pods of Sophora japonica.[1] It is a component of sophorolipids.[2] It is a product of the caramelization of glucose. [3]

Notes and References

  1. J.B. Harborne . Flavonoid sophorosides . Experientia . 1963 . 19 . 7–8 . 10.1007/BF02135323. 13952724 . 37926298 .
  2. Book: 10.1201/b15250-15. Sophorolipids. Applications of Microbial Engineering. 367–407. 2013. Ribeiro. Isabel. Castro. Matilde. Ribeiro. Maria. 978-1-4665-8577-5.
  3. 10.1111/j.1365-2621.1966.tb01905.x. The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose. 1966. Sugisawa. Hirqshi. Edo. Hiroshi. Journal of Food Science. 31. 4. 561.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sophorose".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.