Crystalline α-Kojibiose
作者： FUMIO YAMAUCHI , KIYOSHI ASO
DOI: 10.1038/189753A0
关键词: Kojibiose 、 Free sugar 、 Specific rotation 、 Melting point 、 Crystallography 、 Materials science 、 Crystallization 、 Crystal 、 Sugar
摘要: KOJIBIOSE (2-O-α-D-glucopyranosyl-D-glycopyranose) was first detected in sake and its moromi1, it isolated from hydrol2, koji extract3 honey4 as crystalline α- (β-octaacetates. Chemical synthesis5,6 of this sugar also achieved. But the crystallization free hitherto unsuccessful, so properties such melting point, specific rotation or form crystal were still unknown. We have now succeeded crystallizing kojibiose examining properties.
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