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A maltoside is a glycoside with maltose as the glycone (sugar) functional group. Among the most common are alkyl maltosides, which contain hydrophobic alkyl chains as the aglycone. Given their amphoteric properties, these comprise a class of detergents, where variation in the alkyl chain confers a range of detergent properties including Critical micelle concentration, CMC and solubility. Maltosides are most often used for the solubilization and purification of membrane proteins.
A maltoside is a glycoside with maltose as the glycone (sugar) functional group. Among the most common are alkyl maltosides, which contain hydrophobic alkyl chains as the aglycone. Given their amphoteric properties, these comprise a class of detergents, where variation in the alkyl chain confers a range of detergent properties including Critical micelle concentration, CMC and solubility. Maltosides are most often used for the solubilization and purification of membrane proteins.
History
In 1980 Ferguson-Miller ''et al.'' at Michigan State developed ''n''-dodecyl-β-D-maltopyranoside (DDM) as part of a successful effort to purify an active, stable, monodisperse form of cytochrome c oxidase. Maltosides have been used extensively to stabilize membrane proteins for biophysical and structural studies.Table of detergent properties
References
{{Reflist Disaccharides Reagents for biochemistry Non-ionic surfactants