Abstract
I HAVE previously pointed out that kojibiose (one of the unfermentable gluco-bioses in koji extract) is believed to have most probably 1,2-α-glucosidic linkage from the following facts: (a) acid hydrolysis gave glucose as the only product detectable by paper chromatography1; (b) resistance to almond β-glucosidase eliminates the β-linkage1; (c) the low M G value2 (0.31) in borate buffer (pH 9.8) suggests that the linkage cannot be 1, 3- or 1, 6-, and the R F value in butanol/pyridine/water (3 : 2 : 1.5) is different from that of maltose as well as from sakébiose (nigerose) and isomaltose3; (d) the stain of this sugar on the paper chromatogram sprayed by aniline hydrogen phthalate has a colour similar to that of sophorose3; (e) this sugar gives no phenylosazone by the usual method, though it showed reducing power against Fehling's solution4.
References
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MATSUDA, K. Kojibiose (2-O-α-D-Glucopyranosyl-D-Glucose): Isolation and Structure: Chemical Synthesis. Nature 180, 985 (1957). https://doi.org/10.1038/180985a0
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DOI: https://doi.org/10.1038/180985a0
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