Reaction #433621

ord-67fe491ac4844f8891e2491f0382b272

Reaction equation

CC[C@H](C)[C@H](N)C(=O)O
L-isoleucine
O.OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
maltose monohydrate
→
CC[C@H](C)[C@H](N)C(=O)O.OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
Maltose L-isoleucine

Reactants

CC[C@H](C)[C@H](N)C(=O)O
L-isoleucine
O.OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
maltose monohydrate

Reagents

None

Conditions

Temperature
20°CELSIUS
Detailed conditions
See reaction.notes.procedure_details.

Workup

  1. 1
    Otherthe individual mixtures were dried at 20° C
  2. 2
    DryingAn improved drying effect with an increasing amount of amino acid
  3. 3
    workup.ADDITIONThe addition of 20 mg/ml L-isoleucine (mixing ratio 5:2 by weight)

Procedure

Various amounts of L-isoleucine were added to a stock solution containing 50 mg maltose monohydrate per ml and the individual mixtures were dried at 20° C. An improved drying effect with an increasing amount of amino acid is clearly apparent. The addition of 20 mg/ml L-isoleucine (mixing ratio 5:2 by weight) increases the Tg of the maltose product by ca. 20° C. Table 5 shows the amount of L-isoleucine in the sugar solution and the resulting residual water content and the glass transition temperature Tg.

Source

DOI: 10.6084/m9.figshare.5104873.v1Patent: US07172999B2uspto-grants-2007_02