JPH0586799B
NEW MATERIAL:The compound of formula I (Gal is galactose; Fruf is fructofuranose; n is 0 or 1) having the following characteristics. Molecular weight, 504 (n=0) or 666 (n=1); solubility, soluble in water and insoluble in benzene, acetone, etc.; color reaction, positive to phenol sulfuric acid method...
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| creator | AHIKO KENKICHI SHUTSUKE SAKANORI YANAGIDAIRA SHUICHI |
| description | NEW MATERIAL:The compound of formula I (Gal is galactose; Fruf is fructofuranose; n is 0 or 1) having the following characteristics. Molecular weight, 504 (n=0) or 666 (n=1); solubility, soluble in water and insoluble in benzene, acetone, etc.; color reaction, positive to phenol sulfuric acid method, etc., and negative to ninhydrin reaction, etc. EXAMPLE:beta-D-galactopyranosyl-(1 6)-beta-D-galactopyranosyl-(1 4)-D-fructofura noside of formula II. USE:A bifidus proliferation factor. PREPARATION:The oligosaccharide of formula III (Glc is glucose) used as a starting raw material is made to react with an alkali such as NaOH preferably at 20-60 deg.C for 2-10 hr to effect isomerization of the material and the reaction mixture is neutralized. After converting the unreacted oligosaccharide in the reaction mixture to an aldonic acid with a weak oxidizing agent, the reaction mixture is desalted and subjected successively to ion exchange resin treatment and activated carbon column treatment to separate the objective compound. |
| format | Patent |
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Molecular weight, 504 (n=0) or 666 (n=1); solubility, soluble in water and insoluble in benzene, acetone, etc.; color reaction, positive to phenol sulfuric acid method, etc., and negative to ninhydrin reaction, etc. EXAMPLE:beta-D-galactopyranosyl-(1 6)-beta-D-galactopyranosyl-(1 4)-D-fructofura noside of formula II. USE:A bifidus proliferation factor. PREPARATION:The oligosaccharide of formula III (Glc is glucose) used as a starting raw material is made to react with an alkali such as NaOH preferably at 20-60 deg.C for 2-10 hr to effect isomerization of the material and the reaction mixture is neutralized. After converting the unreacted oligosaccharide in the reaction mixture to an aldonic acid with a weak oxidizing agent, the reaction mixture is desalted and subjected successively to ion exchange resin treatment and activated carbon column treatment to separate the objective compound.</description><edition>5</edition><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; SUGARS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19931214&DB=EPODOC&CC=JP&NR=H0586799B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19931214&DB=EPODOC&CC=JP&NR=H0586799B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AHIKO KENKICHI</creatorcontrib><creatorcontrib>SHUTSUKE SAKANORI</creatorcontrib><creatorcontrib>YANAGIDAIRA SHUICHI</creatorcontrib><title>JPH0586799B</title><description>NEW MATERIAL:The compound of formula I (Gal is galactose; Fruf is fructofuranose; n is 0 or 1) having the following characteristics. Molecular weight, 504 (n=0) or 666 (n=1); solubility, soluble in water and insoluble in benzene, acetone, etc.; color reaction, positive to phenol sulfuric acid method, etc., and negative to ninhydrin reaction, etc. EXAMPLE:beta-D-galactopyranosyl-(1 6)-beta-D-galactopyranosyl-(1 4)-D-fructofura noside of formula II. USE:A bifidus proliferation factor. PREPARATION:The oligosaccharide of formula III (Glc is glucose) used as a starting raw material is made to react with an alkali such as NaOH preferably at 20-60 deg.C for 2-10 hr to effect isomerization of the material and the reaction mixture is neutralized. After converting the unreacted oligosaccharide in the reaction mixture to an aldonic acid with a weak oxidizing agent, the reaction mixture is desalted and subjected successively to ion exchange resin treatment and activated carbon column treatment to separate the objective compound.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOD2CvAwMLUwM7e0dOJhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFIOpyMjIlSBACFThx4</recordid><startdate>19931214</startdate><enddate>19931214</enddate><creator>AHIKO KENKICHI</creator><creator>SHUTSUKE SAKANORI</creator><creator>YANAGIDAIRA SHUICHI</creator><scope>EVB</scope></search><sort><creationdate>19931214</creationdate><title>JPH0586799B</title><author>AHIKO KENKICHI ; SHUTSUKE SAKANORI ; YANAGIDAIRA SHUICHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH0586799BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1993</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>SUGARS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>AHIKO KENKICHI</creatorcontrib><creatorcontrib>SHUTSUKE SAKANORI</creatorcontrib><creatorcontrib>YANAGIDAIRA SHUICHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>AHIKO KENKICHI</au><au>SHUTSUKE SAKANORI</au><au>YANAGIDAIRA SHUICHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>JPH0586799B</title><date>1993-12-14</date><risdate>1993</risdate><abstract>NEW MATERIAL:The compound of formula I (Gal is galactose; Fruf is fructofuranose; n is 0 or 1) having the following characteristics. Molecular weight, 504 (n=0) or 666 (n=1); solubility, soluble in water and insoluble in benzene, acetone, etc.; color reaction, positive to phenol sulfuric acid method, etc., and negative to ninhydrin reaction, etc. EXAMPLE:beta-D-galactopyranosyl-(1 6)-beta-D-galactopyranosyl-(1 4)-D-fructofura noside of formula II. USE:A bifidus proliferation factor. PREPARATION:The oligosaccharide of formula III (Glc is glucose) used as a starting raw material is made to react with an alkali such as NaOH preferably at 20-60 deg.C for 2-10 hr to effect isomerization of the material and the reaction mixture is neutralized. After converting the unreacted oligosaccharide in the reaction mixture to an aldonic acid with a weak oxidizing agent, the reaction mixture is desalted and subjected successively to ion exchange resin treatment and activated carbon column treatment to separate the objective compound.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGARS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | JPH0586799B |
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