Kojibiose, honey

The approximate proportions of these sugars in the oligosaccharide fraction (3.65%) of the honey were maltose, 29.4 kojibiose, 8.2 turanose, 4.7 isomaltose, 4.4 sucrose, 3.9 ketose band (mixture... 

C,8H320,6 504.441 Constit. of honey. Transglycosylation product formed when cyclodextrin glyco-syltransferase from Bacillus megaterium strain 5 is grown in a kojibiose medium. Mg +162 (c, 0.5 in H2O). 

Fructose (averaging 38%) and glucose (averaging 31%) are the predominant sugars in honey. Other monosaccharides have not been found. However, more than 20 di- and oligosaccharides have been identified (Table 19.12), with maltose predominating, followed by kojibiose (Table 19.13). The composition of disacchaiides depends largely on... 

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