Oligosaccharides maltose, isomaltose

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... 

Oligomers of sugars frequently occur as disaccharides, formed by linking two monosaccharide units by glycosidic bonds. Three of the most important examples of oligosaccharides are disacchaiides. They are sucrose, lactose, and maltose (Figure 16.19). Two other disaccharides, isomaltose and cellobiose, are shown for comparison. 

This supports the report of reversal of maltase action. Recently the synthesis of isomaltose, in which the primary hydroxyl of carbon 6, rather than the secondary hydroxyl of carbon 4, forms the glycoside, was reported." The thermodynamic and kinetic factors involved in the formation of various disacoharides of glucose have not yet been evaluated. The a-glucosidotransferases of molds have been studied intensively. They do not form 1-4 linkages, but transfer only to the 6-position of glucose. A series of oligosaccharides is formed from maltose by these enzymes. The... 

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