D-(+)-Galacturonic acid monohydrate

CHF 183.00
In stock
CDX-G0004-G02525 gCHF 183.00
CDX-G0004-G05050 gCHF 305.00
CDX-G0004-G250250 gCHF 1'268.00
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Product Details
Synonyms D-(+)-GalA; GalA
Product Type Chemical

C6H10O7 . H2O

MW 212.15
CAS 91510-62-2
Source/Host Chemicals Synthetic.
Purity Chemicals ≥98% (Titration)
Appearance White crystalline powder.
Solubility Soluble in water.
Identity Determined by 1H-NMR.
Declaration Manufactured by Chemodex.
Other Product Data

Click here for Original Manufacturer Product Datasheet
Our product description may differ slightly from the original manufacturers product datasheet.

Smiles O.OC1OC(C(O)[C@H](O)C1O)C(O)=O
Shipping and Handling
Shipping AMBIENT
Short Term Storage +4°C
Long Term Storage +4°C
Handling Advice Protect from light and moisture.
Use/Stability Stable for at least 2 years after receipt when stored at +4°C.
MSDS Download PDF
Product Specification Sheet
Datasheet Download PDF

D-(+)-Galacturonic acid (GalA) is an oxidized form of the monosaccharide D-galactose, a component of the disaccharide lactose and the major component of pectin. This cyclic form can take two configurations, α-D-galacturonic acid or the β-epimer.

GalA is the primary building block and structure-giving element of pectin and other biopolymers found throughout the plant kingdom. Pectin is found in the cell walls of all plant tissues and functions as an intercellular connecting material. It is especially abundant (≈30 wt%) in citrus rinds; but it is also commercially sourced from apples, spinach, sugarbeets, and other fruits and vegetables. Pectins main use is as a gelling or filling agent in foods such as jellies, jams, desserts, and candies and as a stabilizer in juices and milk-based drinks.

This GalA product is highly purified form Pectine. It is used in the synthesis of N-(D-galacturonoyl) amino acids and dipeptides. It can also be used as a reference compound for the quantification of the analyte. Potential applications are in the fermentative production of ethanol.

Product References

(1) H.R. Nanji; Biochem. J. 27, 1163 (1933) | (2) H. Masamune, et al.; Tohoku J. Exp. Med. 65, 367 (1957) | (3) C.W. Nagel & S. Hasegawa; Anal. Biochem. 21, 411 (1967) | (4) C. Vogel, et al.; Liebigs Annal. 1997, 737 (1997) | (5) C.-W. Cho, et al.; Carbohyd. Polym. 54, 21 (2003) | (6) E. Frirdich, et al.; J. Biol. Chem. 280, 27604 (2005) | (7) P. Richard & S. Hilditch; Appl. Microbiol. Biotech. 82, 597 (2009) | (8) A. Urbisch, et al.; J. Agric. Food Chem. 66, 11407 (2018) | (9) G. Chen, et al.; Industr. Crops Prod. 130, 273 (2019) | (10) Y.-Y. Wu, et al.; Ann. Palliat. Med. 10, 538 (2021)

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