Stachyose

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Stachyose
Stachyose.svg
Names
IUPAC name
(2R,3R,4S,5R,6R)-2-[(2S,3S,4S,5R)- 3,4-Dihydroxy-2,5-bis(hydroxymethyl) oxolan-2-yl]oxy-6-[ [(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-[ [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)oxan-2-yl]oxymethyl] oxan-2-yl]oxymethyl]oxane-3,4,5-triol
Other names
β-D-Fructofuranosyl-O-α-D
-galactopyranosyl-(1→6)-O-α-D
-galactopyranosyl-(1→6)-α- D-glucopyranoside
Identifiers
470-55-3 YesY
ChEBI CHEBI:17164 N
ChemSpider 388624 N
EC number 207-427-3
Jmol-3D images Image
PubChem 91455
439531
UNII 25VX64653N N
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).
 N verify (what isYesY/N?)
Infobox references

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)fru. 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.[1] Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).

References[edit]

  1. ^ Nakakuki, T. (2002). "Present status and future of functional oligosaccharide development in Japan" (PDF). Pure and Applied Chemistry 74 (7): 1245–1251. doi:10.1351/pac200274071245. 

External links[edit]