Kojibiose

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Kojibiose
Kojibiose.png
Names
IUPAC name
(2R,3S,4R,5R)-3,4,5,6-tetrahydroxy-2-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexanal
Other names
2-alpha-D-glucosyl-D-glucose
Identifiers
2140-29-6 N
ChEBI CHEBI:33020 YesY
ChemSpider 144601 YesY
Jmol 3D model Interactive image
MeSH Kojibiose
PubChem 164939
Properties
C12H22O11
Molar mass 342.30 g/mol
Density 1.688 g/mL
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

Kojibiose is a disaccharide. It is a product of the caramelization of glucose.[1] It is also present in honey (approx. 3%).[2]

Kojibiose has a sweet taste, but low calorie count. In combination with its prebiotic properties, kojibiose could function as a sugar substitute. However, kojibiose is hard to synthesize on an industrial scale. Recently, an enzyme transforming sucrose and glucose into kojibiose has been developed, potentially solving the synthetization problem. [3]

References[edit]

  1. ^ Sugisawa, Hirqshi; Edo, Hiroshi (1966). "The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose". Journal of Food Science. 31 (4): 561. doi:10.1111/j.1365-2621.1966.tb01905.x. 
  2. ^ Siddiqua, I.R; Furgala, B (1967). "Isolation and characterization of oligosaccharides from honey". Journal of Apicultural Research. 6 (3): 139–145. 
  3. ^ Verhaeghe, Tom; De Winter, Karel (2016). "Converting bulk sugars into prebiotics: semi-rational design of a transglucosylase with controlled selectivity". Chemical Communications. 52 (18): 2687–3689. doi:10.1039/C5CC09940D.