Glyco Property List
Pooled literature properties (glycanDB). Optional filters: ?dataset=uv_vis&property_key=...
GET /api/gdd/glyco-properties/?format=api&page=15
{ "count": 839, "next": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=16", "previous": "http://glycodata.org/api/gdd/glyco-properties/?format=api&page=14", "results": [ { "id": 281, "dataset": "carbohydrate", "entity": "D-glucosamine", "entity_group": "", "entity_class": "amino sugar", "property": "pKa", "property_key": "pka", "value": "8.04", "unit": "pKa", "value_reported": "8.04", "unit_reported": "pKa", "method": "Experiment", "method_detail": "protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate)", "conditions": "protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate)", "conditions_detail": "protonated amino group (NH3+) pKa, H2O, t = 15.5 C, I = 0.00 (approximate) | group: amino | temperature C: 15.5 | ionic strength: 0.0", "doi": "", "source_url": "https://www.chemicalbook.com/ChemicalProductProperty_EN_CB3414563.htm", "year": "2025", "confidence": "medium", "comments": "\"pKa 8.04(H2O,t = 15.5,I=0.00,N2)(Approximate)\" — Reported as approximate; at lower temperature (15.5 C) the amino pKa is higher than the 25 C value. [ChemicalBook (compilation), 2025, confidence: medium]" }, { "id": 282, "dataset": "carbohydrate", "entity": "D-glucose 6-phosphate", "entity_group": "", "entity_class": "sugar phosphate", "property": "pKa", "property_key": "pka", "value": "0.94", "unit": "pKa", "value_reported": "0.94", "unit_reported": "pKa", "method": "Review", "method_detail": "pK1, first (strong) phosphate dissociation", "conditions": "pK1, first (strong) phosphate dissociation", "conditions_detail": "pK1, first (strong) phosphate dissociation | group: phosphate", "doi": "", "source_url": "https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/glucose-6-phosphate", "year": "2024", "confidence": "medium", "comments": "\"published values for the dissociation of the phosphate group are pK1 0.94 and pK2 6.11\" — Classic phosphate-monoester pK1/pK2; primary source is the biochemistry data compilations (e.g. Dawson, Data for Biochemical Research). pK1 ~0.94. [Compiled biochemical reference values (via web search summary), 2024, confidence: medium]" }, { "id": 283, "dataset": "carbohydrate", "entity": "D-glucose 6-phosphate", "entity_group": "", "entity_class": "sugar phosphate", "property": "pKa", "property_key": "pka", "value": "6.11", "unit": "pKa", "value_reported": "6.11", "unit_reported": "pKa", "method": "Review", "method_detail": "pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester", "conditions": "pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester", "conditions_detail": "pK2, second phosphate dissociation (HPO4- -> PO4 2-) of the phosphomonoester | group: phosphate", "doi": "", "source_url": "https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/glucose-6-phosphate", "year": "2024", "confidence": "medium", "comments": "\"published values for the dissociation of the phosphate group are pK1 0.94 and pK2 6.11\" — Second phosphate dissociation; near physiological pH G6P is predominantly dianionic. [Compiled biochemical reference values (via web search summary), 2024, confidence: medium]" }, { "id": 284, "dataset": "carbohydrate", "entity": "fructose 1,6-bisphosphate", "entity_group": "", "entity_class": "sugar phosphate", "property": "pKa", "property_key": "pka", "value": "5.9", "unit": "pKa", "value_reported": "5.9", "unit_reported": "pKa", "method": "Review", "method_detail": "secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups", "conditions": "secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups", "conditions_detail": "secondary phosphate dissociation pKa (~5.8-6.0) of the bisphosphate ester groups | group: phosphate", "doi": "", "source_url": "https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/fructose-1-6-bisphosphate", "year": "2024", "confidence": "low", "comments": "\"The phosphate groups of fructose 1,6-bisphosphate have pKa values of approximately 5.8 to 6.0 for their secondary dissociations\" — Approximate secondary-phosphate pKa range (5.8-6.0); value recorded as midpoint 5.9. Low confidence (range only). [Compiled reference values (via web search summary), 2024, confidence: low]" }, { "id": 285, "dataset": "carbohydrate", "entity": "D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "pKa", "property_key": "pka", "value": "12.18", "unit": "pKa", "value_reported": "12.18", "unit_reported": "pKa", "method": "Experiment", "method_detail": "pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy", "conditions": "pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy", "conditions_detail": "pKa1, ionization of the most acidic hydroxyl (C1-OH), aqueous phase, liquid-jet photoelectron spectroscopy | group: hydroxyl", "doi": "10.1021/acs.jpca.1c04695", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8381351/", "year": "2021", "confidence": "high", "comments": "\"The resulting pKa1 value was found to be 12.18 ± 0.04.\" — J. Phys. Chem. A. Deprotonation site identified as the C1-OH; very weak hydroxyl acidity of a neutral sugar. [Malerz, S.; et al., 2021, confidence: high]" }, { "id": 286, "dataset": "carbohydrate", "entity": "D-glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "pKa", "property_key": "pka", "value": "12.3", "unit": "pKa", "value_reported": "12.3", "unit_reported": "pKa", "method": "Experiment", "method_detail": "hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933)", "conditions": "hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933)", "conditions_detail": "hydroxyl pKa1 from earlier titration methods; literature range 12.1-12.5 (Urban & Shaffer 1932; Urban & Williams 1933) | group: hydroxyl", "doi": "10.1021/acs.jpca.1c04695", "source_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8381351/", "year": "2021", "confidence": "medium", "comments": "\"pKa1 values in the 12.1 to 12.5 range\" — Earlier titration-based literature range 12.1-12.5 (midpoint ~12.3); the canonical 'glucose pKa ~12.3' figure. [Malerz, S.; et al. (citing Urban & Shaffer 1932; Urban & Williams 1933), 2021, confidence: medium]" }, { "id": 287, "dataset": "carbohydrate", "entity": "D-mannuronic acid", "entity_group": "", "entity_class": "uronic acid", "property": "pKa", "property_key": "pka", "value": "3.38", "unit": "pKa", "value_reported": "3.38", "unit_reported": "pKa", "method": "Experiment", "method_detail": "carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac", "conditions": "carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac", "conditions_detail": "carboxyl pK of free mannuronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac | group: carboxyl", "doi": "", "source_url": "https://www.chemicalpapers.com/file_access.php?file=324a478.pdf", "year": "1961", "confidence": "medium", "comments": "\"The former is the stronger acid (pK 3.38 [21]) of the two and has, similarly as D-glucuronic acid, the HO-4 equatorially oriented and trans towards the carboxyl group.\" — Alginate uronic acid; pK cited within Kohn & Kovac (1978) from Haug & Larsen, Acta Chem. Scand. 15, 1395 (1961). [Haug, A.; Larsen, B., Acta Chem. Scand. 15, 1395 (1961) [as cited by Kohn & Kovac], 1961, confidence: medium]" }, { "id": 288, "dataset": "carbohydrate", "entity": "L-guluronic acid", "entity_group": "", "entity_class": "uronic acid", "property": "pKa", "property_key": "pka", "value": "3.65", "unit": "pKa", "value_reported": "3.65", "unit_reported": "pKa", "method": "Experiment", "method_detail": "carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac", "conditions": "carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac", "conditions_detail": "carboxyl pK of free guluronic acid (alginate monomer); value from Haug & Larsen (1961), cited by Kohn & Kovac | group: carboxyl", "doi": "", "source_url": "https://www.chemicalpapers.com/file_access.php?file=324a478.pdf", "year": "1961", "confidence": "medium", "comments": "\"L-Guluronic acid (pK 3.65 [21]) has HO-4 axially oriented and cis towards the acid function.\" — Alginate uronic acid; weaker acid than mannuronic. pK cited within Kohn & Kovac (1978) from Haug & Larsen (1961). [Haug, A.; Larsen, B., Acta Chem. Scand. 15, 1395 (1961) [as cited by Kohn & Kovac], 1961, confidence: medium]" }, { "id": 289, "dataset": "carbohydrate", "entity": "L-iduronic acid (alpha-IdoA, free monosaccharide)", "entity_group": "", "entity_class": "uronic acid", "property": "pKa", "property_key": "pka", "value": "3.309", "unit": "pKa", "value_reported": "3.309", "unit_reported": "pKa", "method": "Experiment", "method_detail": "carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration", "conditions": "carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration", "conditions_detail": "carboxyl pKa of free alpha-IdoA monosaccharide, 1H NMR pH titration | group: carboxyl", "doi": "10.1007/s00216-010-4224-4", "source_url": "https://link.springer.com/article/10.1007/s00216-010-4224-4", "year": "2010", "confidence": "high", "comments": "\"The pKa of α-IdoA was found to be 3.309 ± 0.023, and that of β-IdoA was 3.069 ± 0.010\" — Anal. Bioanal. Chem.; carboxyl pKa of free iduronic acid monosaccharide measured by 1H NMR pH titration. [Jones, C.J.; et al., 2010, confidence: high]" }, { "id": 290, "dataset": "carbohydrate", "entity": "L-iduronic acid (beta-IdoA, free monosaccharide)", "entity_group": "", "entity_class": "uronic acid", "property": "pKa", "property_key": "pka", "value": "3.069", "unit": "pKa", "value_reported": "3.069", "unit_reported": "pKa", "method": "Experiment", "method_detail": "carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration", "conditions": "carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration", "conditions_detail": "carboxyl pKa of free beta-IdoA monosaccharide, 1H NMR pH titration | group: carboxyl", "doi": "10.1007/s00216-010-4224-4", "source_url": "https://link.springer.com/article/10.1007/s00216-010-4224-4", "year": "2010", "confidence": "high", "comments": "\"The pKa of α-IdoA was found to be 3.309 ± 0.023, and that of β-IdoA was 3.069 ± 0.010\" — Anal. Bioanal. Chem.; carboxyl pKa of free iduronic acid (beta anomer) monosaccharide by 1H NMR. [Jones, C.J.; et al., 2010, confidence: high]" }, { "id": 291, "dataset": "carbohydrate", "entity": "D-galactosamine", "entity_group": "", "entity_class": "amino sugar", "property": "pKa", "property_key": "pka", "value": "11.21", "unit": "pKa", "value_reported": "11.21", "unit_reported": "pKa", "method": "Model", "method_detail": "predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45", "conditions": "predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45", "conditions_detail": "predicted (computed) pKa of D-galactosamine; reported as 11.21 +/- 0.45 | group: amino", "doi": "", "source_url": "https://www.chemicalbook.com/ChemicalProductProperty_EN_CB9386354.htm", "year": "2025", "confidence": "low", "comments": "\"predicted pKa for D-galactosamine is 11.21±0.45\" — Computed/predicted value (not experimental). Likely refers to a hydroxyl rather than the amino ammonium; flagged low confidence. [ChemicalBook (predicted property), 2025, confidence: low]" }, { "id": 292, "dataset": "carbohydrate", "entity": "lactose", "entity_group": "", "entity_class": "disaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.16", "unit": "rel", "value_reported": "16", "unit_reported": "rel(sucrose=100)", "method": "Review", "method_detail": "Relative Sweetness Factor table, sucrose=100% reference", "conditions": "Relative Sweetness Factor table, sucrose=100% reference", "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100", "doi": "", "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf", "year": "2011", "confidence": "medium", "comments": "\"Lactose (Main sugar in milk) 16\" — Industry white paper (sucrose=100% basis). [Owl Software / LaVic, Inc., 2011, confidence: medium]" }, { "id": 293, "dataset": "carbohydrate", "entity": "maltose", "entity_group": "", "entity_class": "disaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.39", "unit": "rel", "value_reported": "0.33-0.45", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference", "conditions": "relative sweetness table, sucrose=1.00 reference", "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Maltose | 0.33-0.45\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" }, { "id": 294, "dataset": "carbohydrate", "entity": "trehalose", "entity_group": "", "entity_class": "disaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.45", "unit": "rel", "value_reported": "0.45", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value", "conditions": "relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value", "conditions_detail": "relative sweetness table, sucrose=1.00 reference; alpha,alpha-trehalose, maximum value | basis: sucrose=1 | note: max. 0.45", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Trehalose | max. 0.45 (alpha,alpha-trehalose)\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" }, { "id": 295, "dataset": "carbohydrate", "entity": "isomaltulose", "entity_group": "", "entity_class": "disaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.45", "unit": "rel", "value_reported": "0.40-0.50", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference", "conditions": "relative sweetness table, sucrose=1.00 reference", "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Isomaltulose | 0.40-0.50\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" }, { "id": 296, "dataset": "carbohydrate", "entity": "sorbitol", "entity_group": "", "entity_class": "sugar alcohol / polyol", "property": "relative sweetness", "property_key": "sweetness", "value": "0.6", "unit": "rel", "value_reported": "60", "unit_reported": "rel(sucrose=100)", "method": "Review", "method_detail": "Relative Sweetness Factor table, sucrose=100% reference", "conditions": "Relative Sweetness Factor table, sucrose=100% reference", "conditions_detail": "Relative Sweetness Factor table, sucrose=100% reference | basis: sucrose=100", "doi": "", "source_url": "https://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf", "year": "2011", "confidence": "medium", "comments": "\"Sorbitol 60\" — Industry white paper (sucrose=100% basis). [Owl Software / LaVic, Inc., 2011, confidence: medium]" }, { "id": 297, "dataset": "carbohydrate", "entity": "galactose", "entity_group": "", "entity_class": "monosaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.65", "unit": "rel", "value_reported": "0.65", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference", "conditions": "relative sweetness table, sucrose=1.00 reference", "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Galactose | 0.65\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" }, { "id": 298, "dataset": "carbohydrate", "entity": "glucose", "entity_group": "", "entity_class": "monosaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "0.77", "unit": "rel", "value_reported": "0.74-0.8", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference", "conditions": "relative sweetness table, sucrose=1.00 reference", "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Glucose | 0.74-0.8\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" }, { "id": 299, "dataset": "carbohydrate", "entity": "sucrose", "entity_group": "", "entity_class": "disaccharide", "property": "relative sweetness", "property_key": "sweetness", "value": "1", "unit": "rel", "value_reported": "1.0", "unit_reported": "rel", "method": "Review", "method_detail": "reference standard, sucrose=1.00", "conditions": "reference standard, sucrose=1.00", "conditions_detail": "reference standard, sucrose=1.00 | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "high", "comments": "\"Sucrose in solution has a sweetness perception rating of 1.\" — Reference standard by definition. [Wikipedia contributors, 2024, confidence: high]" }, { "id": 300, "dataset": "carbohydrate", "entity": "xylitol", "entity_group": "", "entity_class": "sugar alcohol / polyol", "property": "relative sweetness", "property_key": "sweetness", "value": "1.02", "unit": "rel", "value_reported": "1.02", "unit_reported": "rel", "method": "Review", "method_detail": "relative sweetness table, sucrose=1.00 reference", "conditions": "relative sweetness table, sucrose=1.00 reference", "conditions_detail": "relative sweetness table, sucrose=1.00 reference | basis: sucrose=1", "doi": "", "source_url": "https://en.wikipedia.org/wiki/Sweetness", "year": "2024", "confidence": "medium", "comments": "\"Xylitol | 1.02\" — Tertiary source. [Wikipedia contributors, 2024, confidence: medium]" } ] }