Excerpt:
Evidence has been presented by Bacon and Edelman (1), Blanchard and Albon (2), and confirmed by Fischer, Kohtes, and Fellig (3), and White and Secor (4), that several oligosaccharides appear during the reaction of yeast invertase with sucrose, disappearing at the completion of the inversion. Five oligosaccharides, including a tetrasaccharide; two trisaccharides, and probably two disaccharides have been demonstrated chromatographically by White and Secor who have quantitatively determined the monosaccharide composition of four of them (4).
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