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As a micro sugar, it is widely distributed in plants. It can be found in many plant glycosides (such as quercetin, isohesperidin, etc.), polysaccharides, especially pectin and gum, and also in lacquer tree toxins.
The pathway for biosynthesis of rhamnose from glucose in bacterial cells is: α— Glucose-1-phosphate → dTOP-D-glucose → dTDP-4-keto-6-deoxy-D-glucose → dTDP-4-dTDP-4-L-ramnose → dTDP-L-rhamnose, the final product sugar nucleotides are affected by specific rhamnosyltransferases, and its rhamnose residues are involved in glycosides and polysaccharides.
Pure rhamnose is a colorless crystalline powder, which is soluble in water and methanol, and slightly soluble in ethanol. Its crystallization takes two forms, α Type and β Type. α Type A contains one molecule of crystal water. After heating, it loses crystal water and becomes β Type (molecular weight 164.16); β Type A is easy to absorb moisture, which changes into α Type. Common ones are α- L-rhamnose, its molecular weight is 182.11.
Under normal conditions, a-L-rhamnose monohydrate crystals are obtained, which are lamellar crystals, with a melting point of 82~92 ℃, a specific rotation of - 7.7 ° →+8.9 °, and soluble in water and ethanol; β- L-rhamnose (anhydrous) is an acicular crystal with hygroscopicity. Its melting point is 122~126 ℃,+38.4 ° →+8.9 °, and it is soluble in water and ethanol. It has sweet taste and exists in the form of pyran in aqueous solution.
It is reductive. It is oxidized with bromine water to form rhamnic acid, and oxidized with nitric acid to form L-arabic trihydroxyglycolic acid. Rhamnitol was obtained by reduction with sodium amalgam.
Rhamnose can be used to determine the permeability of the intestinal tract, it can also be used as a sweetener, and it can also be used to produce essence and spices, which can be eaten.
As a micro sugar, it is widely distributed in plants. It can be found in many plant glycosides (such as quercetin, isohesperidin, etc.), polysaccharides, especially pectin and gum, and also in lacquer tree toxins.
The pathway for biosynthesis of rhamnose from glucose in bacterial cells is: α— Glucose-1-phosphate → dTOP-D-glucose → dTDP-4-keto-6-deoxy-D-glucose → dTDP-4-dTDP-4-L-ramnose → dTDP-L-rhamnose, the final product sugar nucleotides are affected by specific rhamnosyltransferases, and its rhamnose residues are involved in glycosides and polysaccharides.
Pure rhamnose is a colorless crystalline powder, which is soluble in water and methanol, and slightly soluble in ethanol. Its crystallization takes two forms, α Type and β Type. α Type A contains one molecule of crystal water. After heating, it loses crystal water and becomes β Type (molecular weight 164.16); β Type A is easy to absorb moisture, which changes into α Type. Common ones are α- L-rhamnose, its molecular weight is 182.11.
Under normal conditions, a-L-rhamnose monohydrate crystals are obtained, which are lamellar crystals, with a melting point of 82~92 ℃, a specific rotation of - 7.7 ° →+8.9 °, and soluble in water and ethanol; β- L-rhamnose (anhydrous) is an acicular crystal with hygroscopicity. Its melting point is 122~126 ℃,+38.4 ° →+8.9 °, and it is soluble in water and ethanol. It has sweet taste and exists in the form of pyran in aqueous solution.
It is reductive. It is oxidized with bromine water to form rhamnic acid, and oxidized with nitric acid to form L-arabic trihydroxyglycolic acid. Rhamnitol was obtained by reduction with sodium amalgam.
Rhamnose can be used to determine the permeability of the intestinal tract, it can also be used as a sweetener, and it can also be used to produce essence and spices, which can be eaten.
