Abstract
KOJIBIOSE (2-O-α-D-glucopyranosyl-D-glycopyranose) was first detected in saké and its moromi1, and it was isolated from hydrol2, koji extract3 and honey4 as its crystalline α- and (β-octaacetates. Chemical synthesis5,6 of this sugar was also achieved. But the crystallization of free sugar was hitherto unsuccessful, so its properties such as melting point, specific rotation or its form of crystal were still unknown. We have now succeeded in crystallizing kojibiose and examining its properties.
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YAMAUCHI, F., ASO, K. Crystalline α-Kojibiose. Nature 189, 753 (1961). https://doi.org/10.1038/189753a0
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DOI: https://doi.org/10.1038/189753a0
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