非醗酵性糖に關する研究(第11報) : 清酒及び米麹汁中のUnfermentable Disaccharidesについて(III)SakebioseとNigerose及びy-sugarの同定

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Nigeran was prepared according to the method described by YUILL^<4)>. Nigerose was isolated from the partial hydrolyzate of nigeran similarly as the method of BARKER, et al^<2)>. Nigerose octacetate (m. p. 149℃ uncorr.) was obtained by employing Magnesol : Celite column chromatography.So obtained nigerose showed the same spot as sakebiose on the paper chromatogram and the melting point of its acetate was not depressed on admixture with sakebiose octacetate. That is to say, these are the same substance.These acetates were also proved to be identical with y-acetate (m. p. 150℃ uncorr.; the corrected m. p. reported by THOMPSON, et al. is 155〜157℃), which had been isolated by THOMPSON, et al.^<3)> from the reversion products of D-glucose.
社団法人日本生物工学会の論文
1954-12-15