l-Menthyl α-Maltoside as a Novel Low-molecular-weight Gelator
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概要
- 論文の詳細を見る
l-Menthyl α-D-glucopyranosyl-(1→4)-α-D-glucopyranoside (l-α-MenG2), an α-maltoside of l-menthol, was synthesized through a three-step enzymatic reaction. We found that l-α-MenG2 possesses the properties of a low-molecular-weight gelator. Aqueous solutions containing l-α-MenG2 at concentrations above 30 g L−1 show a thermally reversible sol–gel transition. The sol–gel transition temperature of the aqueous l-α-MenG2 solution increases with l-α-MenG2 concentration: 12 °C at 30 g L−1 and 24 °C at 250 g L−1. d-Menthyl and d-isomenthyl α-maltosides were also synthesized enzymatically, but their aqueous solutions showed no sol–gel transition.
- 公益社団法人 日本化学会の論文
- 2013-06-05
著者
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Sato Toshiyuki
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Kirimura Kohtaro
Department Of Applied Chemistry Faculty Of Science And Engineering Waseda University
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Do Hiroyuki
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Honda Yuki
Department Of Applied Chemistry Faculty Of Science And Engineering Waseda University
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Aoi Jun
Department Of Molecular Genetics Graduate School Of Medical Sciences Kumamoto University
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Kobayashi Keiichi
Department Of Anatomy Gunma University School Of Medicine
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SATO Toshiyuki
Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University
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IDE Kohei
Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University
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