Sophorose
{{chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 427627026
| ImageFile=Sophorose.svg
| ImageSize=300px
| IUPACName=2-O-β-D-Glucopyranosyl-α-D-glucopyranose
|SystematicName=(2S,3R,4S,5S,6R)-2-(hydroxymethyl)-6-[(2S,3R,4S,5S,6R)-2,4,5-trihydroxy-6-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol (alpha-Sophorose)
| OtherNames=2-O-beta-D-Glucopyranosyl-alpha-D-glucose
|Section1={{Chembox Identifiers
| CASNo_Ref = {{cascite|correct|??}}
| CASNo=534-46-3
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = ZHQ3C30OP1
| PubChem=88719
| SMILES=C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O)O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)O)O)O
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = 80053
| ChEBI_Ref = {{ebicite|changed|EBI}}
| ChEBI = 1230
| InChI = 1/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1
| InChIKey = HIWPGCMGAMJNRG-NCFXGAEVBZ
| StdInChI_Ref = {{stdinchicite|changed|chemspider}}
| StdInChI = 1S/C12H22O11/c13-1-3-6(16)8(18)10(11(20)21-3)23-12-9(19)7(17)5(15)4(2-14)22-12/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11+,12+/m1/s1
| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}}
| StdInChIKey = HIWPGCMGAMJNRG-NCFXGAEVSA-N
}}
|Section2={{Chembox Properties
| Formula=C12H22O11
| MolarMass = 342.30 g/mol
| Appearance=
| Density= 1.768 g/mL
| MeltingPt=
| BoilingPt=
| Solubility=
}}
|Section3={{Chembox Hazards
| MainHazards=
| FlashPt=
| AutoignitionPt =
}}
}}
Sophorose is a disaccharide, a dimer of glucose. It differs from other glucose dimers such as maltose in having an unusual β-1,2 bond. It was isolated in 1938 from pods of Sophora japonica.{{cite journal |last1=J.B. Harborne |title=Flavonoid sophorosides |journal=Experientia |date=1963 |volume=19 |pages=7–8 |doi=10.1007/BF02135323|pmid=13952724 |s2cid=37926298 }} It is a component of sophorolipids.{{cite book|doi=10.1201/b15250-15|chapter=Sophorolipids|title=Applications of Microbial Engineering|pages=367–407|year=2013|last1=Ribeiro|first1=Isabel|last2=Castro|first2=Matilde|last3=Ribeiro|first3=Maria|isbn=978-1-4665-8577-5}}
It is a product of the caramelization of glucose.{{cite journal|doi=10.1111/j.1365-2621.1966.tb01905.x|title=The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose|year=1966|last1=Sugisawa|first1=Hirqshi|last2=Edo|first2=Hiroshi|journal=Journal of Food Science|volume=31|issue=4|pages=561}}