Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Table 3

The HSQC chemical shifts signals in D₂O of the fructose residue of levan product from B-6 bacterial strain.

	The chemical shift (ppm)
Atoms	H1a/C1	H1b/C1	C2	H3/C3	H4/C4	H5/C5	H6a/C6	H6b/C6
^1H	3.61	3.72	—	4.11	4.05	3.87	3.82	3.52
^13C	60.0	60.0	104	76.2	74.1	79.0	63.0	63.0