Stachyose

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.[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
Names
IUPAC name
β-D-Fructofuranosyl O-α-D-galactopyranosyl-(1→6)-α-D-galactopyranosyl-(1→6)-α-D-glucopyranoside
Preferred 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
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.006.754
EC Number
  • 207-427-3
UNII
  • InChI=1S/C24H42O21/c25-1-6-10(28)14(32)17(35)21(41-6)39-3-8-11(29)15(33)18(36)22(42-8)40-4-9-12(30)16(34)19(37)23(43-9)45-24(5-27)20(38)13(31)7(2-26)44-24/h6-23,25-38H,1-5H2/t6-,7-,8-,9-,10+,11+,12-,13-,14+,15+,16+,17-,18-,19-,20+,21+,22+,23-,24+/m1/s1 N
    Key: UQZIYBXSHAGNOE-XNSRJBNMSA-N N
  • InChI=1/C24H42O21/c25-1-6-10(28)14(32)17(35)21(41-6)39-3-8-11(29)15(33)18(36)22(42-8)40-4-9-12(30)16(34)19(37)23(43-9)45-24(5-27)20(38)13(31)7(2-26)44-24/h6-23,25-38H,1-5H2/t6-,7-,8-,9-,10+,11+,12-,13-,14+,15+,16+,17-,18-,19-,20+,21+,22+,23-,24+/m1/s1
    Key: UQZIYBXSHAGNOE-XNSRJBNMBB
  • C([C@@H]1[C@@H]([C@@H]([C@H]([C@H](O1)OC[C@@H]2[C@@H]([C@@H]([C@H]([C@H](O2)OC[C@@H]3[C@H]([C@@H]([C@H]([C@H](O3)O[C@]4([C@H]([C@@H]([C@H](O4)CO)O)O)CO)O)O)O)O)O)O)O)O)O)O
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 is YN ?)
Infobox references

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

References
  1. Hanau, Stefania & Hago Almugadam Yousif, Shawgi & 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.
  2. 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. S2CID 35500606.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.