On 4<sup>G</sup>-α-Isomaltosyl Sucrose in Honey

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  • TAKENAKA Tetsuo
    Department of Agricultural Chemistry, Faculty of Agriculture, Tamagawa University
  • ECHIGO Takashi
    Department of Agricultural Chemistry, Faculty of Agriculture, Tamagawa University

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Other Title
  • はちみつの４｀Ｇ´‐α‐イソマルトシルシュークロースに関する研究
  • ハチミツ ノ 4G アルファ イソマルトシルシュークロース ニカンスルケンキュ

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Abstract

A new tetrasaccharide was isolated from Chinese milk vetch honey by carbon column and cellulose column chromatography. Its structure was O-α-D-glucopyranosyl-(1→6)-O-α-D-glucopyranosyl-(1→4)-O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside (4G-α-isomaltosyl sucrose). The specific rotation of 4G-α-isomaltosyl sucrose was determined to be +157° (c=0.02, H2O). 4G-α-Isomaltosyl sucrose was produced from both sucrose and erlose by glucose-transferring action of purified honey α-glucosidase. Therefore, 4G-α-isomaltosyl sucrose was deduced to be formed via erlose which was produced from sucrose in nectar by glucose-transferring action during honey formation.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 54 (11), 945-950, 1980

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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