Journal of Applied Glycoscience
Online ISSN : 1880-7291
Print ISSN : 1344-7882
ISSN-L : 1344-7882
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Structural Analysis of Novel Low-Digestible Sucrose Isomers Synthesized from D-Glucose and D-Fructose by Thermal Treatment
Structural Analysis of Novel Sucrose Isomers Synthesized by Thermal Treatment
Akira YamamoriYusuke TakataEri FukushiJun KawabataHideki OkadaNaoki KawazoeKeiji UenoShuichi OnoderaNorio Shiomi
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2017 Volume 64 Issue 1 Pages 15-19

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Abstract

The synthesis of the saccharide β-D-fructopyranosyl-(2→6)-D-glucopyranose, which was isolated from Super Ohtaka®, has recently been reported. During the synthesis of this saccharide, the formation of two novel saccharides from D-glucose and D-fructose was observed. The present study aimed to confirm the structures of the two disaccharides synthesized from D-glucose and D-fructose by thermal treatment. Furthermore, various properties of the saccharides were investigated. Both saccharides were isolated from the reaction mixture by carbon-Celite column chromatography and an HPLC system and were determined to be novel sucrose-isomers, β-D-fructopyranosyl-(2↔1)-β-D-glucopyranoside (1) and β-D-fructofuranosyl-(2↔1)-β-D-glucopyranoside (2), by MALDI-TOF MS and NMR analyses. Both saccharides showed low digestibility in vitro, and the sweetness of saccharide 2 was 0.45 times that of sucrose.

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© 2017 by The Japanese Society of Applied Glycoscience
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