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. 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
(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
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.006.754
EC Number
  • 207-427-3
UNII
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).
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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.[1] Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).

References

  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. S2CID 35500606.
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