Stachyose is a tetrasaccharide consisting of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit sequentially linked. It occurs naturally in numerous vegetables such as green beans, soybeans, and other beans. 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. Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g.
Synthesis Analysis
Stachyose synthase (STS) is a key enzyme for stachyose biosynthesis. The gene encoding STS is poorly characterized in cucumber (Cucumis sativus L.), a model plant for studying stachyose metabolism and phloem function.
Molecular Structure Analysis
The molecular formula of Stachyose is C24H42O21. The average mass is 666.578 Da and the monoisotopic mass is 666.221863 Da.
Chemical Reactions Analysis
Stachyose promotes the growth of probiotic bacterium. The differences of the proteome of Lactobacillus acidophilus grown on stachyose or glucose were analyzed. Six proteins were highly abundant when stachyose was used as the sole carbon source. They included the phosphotransferase system, the energy coupling factor (ECF) transporter, and the mannose-6-phosphate isomerase, involved in the uptake and catabolism of stachyose.
Physical And Chemical Properties Analysis
Stachyose has a molar mass of 666.578 g/mol. 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.
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Stachyose is a tetrasaccharide composed of two molecules of galactose, one molecule of glucose, and one molecule of fructose. It is commonly found in legumes, such as soybeans, lentils, and chickpeas. Stachyose has gained attention in recent years due to its potential health benefits, including its prebiotic properties and ability to improve gut health.
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