{"ymdb_id":"YMDB01480","created_at":"2011-07-25T20:43:46.000Z","updated_at":"2016-09-08T18:36:44.000Z","name":"Maltulose","cas":"17606-72-3","state":null,"melting_point":null,"description":"Maltulose is a disaccharide of glucose and fructose linked through an alpha(1-\u003e4) bond. It originates partly by epimerisation of maltose (an other disaccharide) and partly by transglucosylation during the hydrolysis of sucrose by D-glucosidases present in yeast and honey. It is also found in beer.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":"C19633","pubchem_id":"87177","cs_id":null,"foodb_id":"FDB001175","wikipedia_link":null,"biocyc_id":null,"iupac":"1,3,4,6-tetrahydroxy-5-{[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}hexan-2-one; 2-(hydroxymethyl)-6-{[4,5,6-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol","traditional_iupac":"1,3,4,6-tetrahydroxy-5-{[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}hexan-2-one; 2-(hydroxymethyl)-6-{[4,5,6-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol","logp":"-4.528834963666666","pka":"12.100658301314551","alogps_solubility":null,"alogps_logp":null,"alogps_logs":null,"acceptor_count":"11","donor_count":"8","rotatable_bond_count":"12","polar_surface_area":"189.52999999999997","refractivity":"68.77409999999999","polarizability":"31.51706380220147","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-2.9810835639020468","pka_strongest_acidic":"11.898053364730506","bioavailability":"0","number_of_rings":"3","rule_of_five":"0","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"1","synonyms":["4-O-a-D-Glucopyranosyl-D-fructose"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":null,"citation":"Yannai S. Dictionary of food compounds with CD-ROM: additives, flavors, and ingredients. Chapman \u0026 Hall/CRC; 2004."}],"proteins":[]}