Chemistry:Stachyose
From HandWiki
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| IUPAC name
β-D-Fructofuranosyl O-α-D-galactopyranosyl-(1→6)-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside
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| Systematic IUPAC name
(12S,13S,14S,15R,32R,33R,34S,35S,36R,62S,63R,64S,65R,66R,92S,93R,94S,95R,96R)-12,15,96-Tris(hydroxymethyl)-2,5,8-trioxa-3,6(2,6),9(2)-tris(oxana)-1(2)-oxolananonaphane-13,14,33,34,35,63,64,65,93,94,95-undecol | |
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3D model (JSmol)
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| Properties | |
| C24H42O21 | |
| Molar mass | 666.578 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
Tracking categories (test):
Stachyose is a tetrasaccharide consisting of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit sequentially linked as Gal(α1→6)Gal(α1→6)Glc(α1↔2β)Fruf.[1] Together with related oligosaccharides such as raffinose, stachyose occurs naturally in numerous vegetables (e.g. green beans, soybeans and other beans) and other plants.
Stachyose is less sweet than sucrose, at about 28% on a weight basis. It is mainly used as a bulk sweetener or for its functional oligosaccharide properties.[2][additional citation(s) needed] Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).
References
- ↑ Hanau, Stefania; Almugadam, Shawgi Hago; Sapienza, Eugenia; Cacciari, Barbara; Manfrinato, Maria; Trentini, Alessandro; Kennedy, John (2020). "Schematic overview of oligosaccharides, with survey on their major physiological effects and a focus on milk ones". Carbohydrate Polymer Technologies and Applications 1: 100013. doi:10.1016/j.carpta.2020.100013. https://www.sciencedirect.com/science/article/pii/S266689392030013X/pdfft..
- ↑ Nakakuki, T. (2002). "Present status and future of functional oligosaccharide development in Japan". Pure and Applied Chemistry 74 (7): 1245–1251. doi:10.1351/pac200274071245. http://www.iupac.org/publications/pac/2002/pdf/7407x1245.pdf.
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