The oligosaccharides produced by the title reaction were dealt with. After removal of the most of palatinose the reaction mixture was used as the sample. Carbon-celite chromatography of the sample(40g, 66•‹ Brix)gave three saccharides(saccharide A, B and C), besides palatinose and sucrose. Saccharide A was obtained as syrup(2.0g)and identified as 1-ƒ¿-D-glucopyranosyl-Dfructofuranose by chemical reactions and some chromatographic analyses such as HPLC, GLC, TLC and PC, and by the fragmentation analysis of GC-MS. It tasted sweet.

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the starch into amylose and amylopectin, may still contain amylose and amylopectin. IntCom of Matai starch has an intermediate nature between amylose and amylopectin. It is concluded that the amylopectin molecules of Huaishan starch contain a larger amount of longer branched chains and those of Matai starch contain a larger amount of shorter branched chains. Amylograms of Matai and Huaishan starches suggest that the gelatinized starches are difficult to retrograde. Digestibility of Huaishan starch by an α-amylase was the highest among the tested starches.

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