CAS number：99-20-7
molecular formula：C12H22O11
molecular weight：342.3
EINECS number：202-739-6

English synonyms

D-(+)-TREHALOSE;D-TREHALOSE;(2R,2'R,3S,3'S,4S,4'S,5R,5'R,6R,6'R)-6,6'-oxybis(2-(hydroxyMethyl)tetrahydro-2H-pyran-3,4,5-triol);TREHALOSE(P);ALPHA-D-TREHALOSE;ALPHA,ALPHA-D-TREHALOSE;MYCOSE;TREHALOSE

Related categories

Carbohydrates; plant extracts; pharmaceutical intermediates; monosaccharides; traditional Chinese medicine reference substances; raw materials; biochemical reagents; standard products; sugars (carbohydrates); Sugars; Taste correction, odor correction; Nutrients; Pharmaceutical raw materials - scientific research raw materials; sweeteners; biochemical reagents - carbohydrates; sweeteners; other raw materials; medical raw materials; reference substances - traditional Chinese medicine reference substances; standard substances - Standard Chinese Medicine;Basic Sugars (Mono & Oligosaccharides);Biochemistry;Disaccharides;Sugars;Natural Plant Extract;Sweeteners;Raw Materials;Other Natural Products;Biochemical Reagent-Protein;Food Additives;Cosmetic Raw Materials;Additives;Organic Chemical Raw Materials;Pharmaceutical Raw Materials; Chemical materials; trehalose (for injection); chemical raw materials; daily chemicals; general biochemical reagents - sugars; pesticide raw materials; kits - Elisa kits; 99-20-7; bc0001; chemical reagents

Introduction

Trehalose, also known as α, α-trehalose, α-D-glucopyranosyl-α-D-glucopyranoside, Mycose, is the anomeric carbon atom (C1) of two molecules of D-glucopyranose Non-reducing disaccharide formed by dehydration condensation between hemiacetal hydroxyl groups. It is mainly divided into three types: α, α-trehalose, α, β-trehalose and β, β-trehalose. Exist in mold, algae, dry yeast, ergot, etc., and can also be synthesized artificially. It has the special function of preserving biological vitality, which can effectively protect the structure of cell membrane and protein, so that the organism can keep the intracellular moisture under abnormal conditions, such as high temperature dehydration (drying, high osmotic pressure) and freezing, and prevent cells from dehydration. Water causes nutrient loss and cell damage. In addition, in vitro trehalose also has the characteristics of stabilizing biofilms and protein structures. It is used internationally to protect genetically engineered enzymes, various viruses, vaccines, antibodies, protein factors, nucleic acids, etc. At the same time, as a stabilizer and protective agent for biologically active substances, it has broad application prospects in the fields of food, health care products, cosmetics, medicine, molecular biology, and agriculture.

Chemical properties

Use

●  Application in food industry
a. Prevent starch aging
Foods using starch will harden due to the aging of starch when placed at room temperature or low temperature, and appear loose and cloudy, which will cause a decline in quality, especially for frozen foods, where the aging phenomenon of starch is more significant. In the past, methods such as adding sugars, enzyme preparations, and emulsifiers were used to inhibit the aging of starch, but these methods were not perfect. On the whole, adding sugars is more effective. Mix 12% starch solution with 2% sugar in equal amounts, store at 4°C after gelatinization, take the turbidity ratio before storage and after 12 hours as the aging rate of starch, compare the anti-starch effects of sucrose, maltose, and trehalose If you look at the aging effect, you will find that the effect of adding trehalose is far more than that of other sugars. Therefore, the use of trehalose can inhibit the aging of starch and improve the quality. Trehalose can be widely used for foods that are distributed by freezing in the future.
b. Prevent protein denaturation
Take the protein in the egg as the protein, add 5% sugar to it and freeze it at -20 for 5 days, take the turbidity ratio before freezing and after thawing as the denaturation rate of the protein, and compare the effects of sucrose, maltose, and trehalose on preventing protein denaturation , it can also be found that trehalose has the best anti-protein denaturation effect. In addition, after long-term heating of cow casein, coagulation and precipitation will occur along with the denaturation of the protein. For example, milk coffee is adjusted to be stored at 55°C for 4 weeks. In the milk coffee using refined fine sugar, the coagulation of milk casein is clearly seen, but if trehalose is used to replace a quarter of the refined sugar, the cow Cheese protein is very stable, and there is almost no aggregation of protein. From the above, it can be seen that trehalose has the effect of preventing protein denaturation or stabilizing it. In the future, trehalose can be fully applied in the fields of protein-containing foods, various enzyme preparations, and pharmaceuticals.
c. Taste-correcting and odor-correcting effects
The third function of trehalose is the unique taste-correcting and odor-correcting effects. Adding about 2% trehalose to low-salt soy sauce immediately increases the flavor and becomes comparable to rich soy sauce. However, as trehalose does in this regard, most of them still mask some unpleasant smells and tastes, or move them in the direction of reduction. For example, the bitterness of grapefruit and aloe vera, the fishy smell of soy milk and eggs, the smell of heating, the smell of old rice, etc. In these foods, as long as a small amount of trehalose is added, the bitterness or odor can be greatly improved. There are many foods like this whose quality is affected by their subtle taste or smell. Therefore, trehalose will have great utilization value in this respect in the future.
d. Maintain the freshness of food tissue
When storing vegetables, fruits, and grains, enzymatic or non-enzymatic factors will cause browning and softening, thereby reducing the freshness. To this end, some countermeasures such as preheating or chemical agents are often used. For example, in order to prevent the browning of apples, they are often soaked in salt water, but sometimes they feel salty or affect the mouthfeel due to softening of the tissues, so it is difficult to achieve satisfactory results. In this case, if the apples are soaked with 5% trehalose solution, not only can browning be prevented, but also the texture feels good. Trehalose not only keeps fresh fruits and vegetables such as apples, cucumbers, and radishes, but also salted cabbage and cucumbers. In addition, it also has the function of keeping fresh and prolonging the life of picked roses.
e. Non-carious
It has been proved by experiments that trehalose is not utilized by dental caries bacteria. People observed the pH changes of their tartar within 30 minutes after eating chocolate containing trehalose, and found that the pH value did not drop below 5.7. Although trehalose is not a sugar alcohol but a sugar, it cannot be used as a material for sugar-free foods, but the above-mentioned non-cariogenic properties have the same meaning as sugar alcohols. In the future, it can be used as a non-cariogenic sugar sweetener for fancy foods and beverages.
●   Application in molecular biology
The protective effect of trehalose on biological dry products makes it very promising in the field of biochemical products. If more products that can be stored and used at room temperature can be developed, the cost of biochemical products can be greatly reduced. At present, trehalose technology has been applied to the most unstable restriction endonucleases, so that it can be stored at room temperature for a long time without inactivation. This technology may also lead to the introduction of automated reactions with dry cells or dry PCR Kits and other new biochemical tools.
●  Application prospects in agriculture
With the deepening of research and the development of genetic engineering technology, the establishment of transgenic plants containing trehalose not only improves the drought resistance of crops, but also makes the crops appear fresher after harvesting and processing, with a strong flavor such as sweetness. Fruits, vegetables and other products. In addition, crops with high trehalose content are closely related to their better frost tolerance. From this point of view, the establishment and development of drought-resistant plants may make important contributions to resisting drought, freezing disasters, transforming deserts, and greening arid land.
●  Application in the pharmaceutical industry
It is mainly used as a stabilizer for reagents and diagnostic drugs. For example, it is applied to the storage of transplanted internal organs, the improvement and stabilization of lymphatic hormones, biological agents, antibiotics, vitamins, enzymes and various substances that are easily inactive. It can also be used in toothpaste, oral medicine, sugar-coated tablets, etc. as a sweetener, taste improver, quality improver, and stabilizer. At the same time, trehalose is used to dry live vaccines, which is easy to preserve. It can be said to be a good medical desiccant. It is very convenient and effective to use after rehydration. In addition, trehalose can not only be used for vaccine preservation, but also stabilize hormones, blood and its components. Its practicability also lies in its important role in the preservation of biological high-tech products, such as the DNA restriction endonuclease used in genetic engineering, which is unstable and easily inactivated under normal conditions.
●  In terms of cosmetics:
At present, the derivatives of trehalose are mainly used in cosmetics. In Japan, trehalose has been confirmed as a new specification cosmetic raw material by the Ministry of Health because of its moisturizing properties. For example, it can be used in skin cosmetics such as facial cleanser, which can inhibit dry skin; it can be used as a sweetener, taste improver, and quality improver for various compositions such as lipstick, mouth freshener, and mouth fragrance. In addition, anhydrous trehalose can be used as a dehydrating agent for phospholipids and enzymes in skin creams, etc.

Production method

●  In nature, it exists in a free state in fungi such as mushrooms, seaweed, shrimp, baker's yeast, and beer yeast. Preparation method: use starch as raw material, liquefy, ferment and saccharify with heat-resistant α-amylase, and then use isomerized amylase to obtain it.
●  Produced by fermentation, the fermented liquid is passed through anion exchange resin (amberlite CG 1201) to obtain trehalose with a purity of 98.4%.

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