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, it occurs naturally in numerous vegetables (e.g. green beans, soybeans and other beans) and other plants. It 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. It is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).
Source: Wikipedia
Raffinose, stachyose and verbascose are non-digestible short-chain carbohydrates or oligosaccharides. Humans do not have enzymes to digest them, so they pass unchanged to the colon where the normal intestinal bacteria ferment them to gases (methane, carbon dioxide, hydrogen), which can cause abdominal bloating. The enzyme alpha-galactosidase that can break them down and thus prevent gas after eating beans is available as an over-the-counter supplement.
In the large intestine, these three sugars act as a soluble dietary fiber, which means they can make stools softer.
Source: Nutrients Rewiew
Stachyose
Chromatogram(s) using Benson Polymeric Columns
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.4 ml/min
RI
90 C
20 ul, 30 mg/ml
300 x 7.8 mm
6% Pb
2 – Maltose
3 – Xylose
4 – Galactose
5 – Mannose
6 – Glycerol
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