Carbohydrates stachyose

Phytochemistry See Allium karataviense. The bulbs of A. suvorovii contain various carbohydrates (Khodzhaeva and Turakhozhaev 1992 Khodzhaeva 1994) the seeds contain the carbohydrate stachyose (Khodzhaeva and Kondratenko... 

Fig. 3 HPLC separation of carbohydrates in chickpeas. Column (200 X 4.6-mm ID) LiChrosorb NH2 flow rate 1 ml min-1 mobile phase 20% water in acetonitrile. Refractive index detector. Peak assignment 1, fructose 2, glucose 3, sucrose 4, rafflnose 5, maninotriose 6, stachyose 7, verbascose.

Stachyose and its homologs primarily occur in seeds and storage organs. Later research showed the presence of these oligosaccharides in the leaves of several plants,184 where they accumulate, especially during the winter, at a concentration parallel to that of sucrose. At this concentration, they provide frost resistance to the plant (see Section II,2,f) rather than serving as storage carbohydrates. 

Figure 6.12 Amperometric detection of a mixture of 15 different carbohydrates (80-150 fiM). Conditions electrolyte, 100 mM sodium hydroxide capillary, 73 cm X 50 /xm I.D. fused silica injection, gravity, 10 cm for 10 sec voltage, 11 kV. Peaks a, trehalose b, stachyose c, raffinose d, sucrose e, lactose f, lactulose g, cellobiose h, galactose i, glucose j, rhamnose k, mannose 1, fructose m, xylose n, talose o, ribose. (Reprinted from Ref. 65 with permission.)...

Minor amounts of soluble carbohydrates, proteins, vitamins, etc., are present in the bark. In addition to starch and pectins, oligosaccharides, including raffinose and stachyose have been detected in phloem exudates. 

The pure enzyme displayed the preference sucrose > raffinose > 1-kestose > nystose (in a ratio 100 24 10 6). Other carbohydrates such as turanose, cellobiose, melibiose, leucrose, methyl-a-D-glucopyranoside, and stachyose were also tested but their activity was negligible. Thus, the enzyme only recognized sugars containing a sucrose moiety in their chemical structure. The trisaccharide raffinose is equivalent to a sucrose molecule substituted at the C-6 hydroxyl group, whereas... 

Other carbohydrates modified to FA esters are sorbitol, trehalose, raffinose, and stachyose. 

The carbohydrate composition of the SBM samples also varied for each processing plant, and especially raffinose (9.8—14.3 g/kg DM) and stachyose (41.0—57.2 g/kg DM) showed large variations (Grieshop et al., 2003). Among the 10 plants evaluated by these authors, one plant (no. 10, Table 9.5) used only mechanical oil extraction methods (expeller) as compared to the other plants using solvent extraction (with or without extrusion). The difference in the oil extraction method does not only affect fat and CP concentration in the SBM, but also affects TDF and total sugars. The exact effects of certain processing conditions on the carbohydrate quality of the resultant SBM are not well documented and deserve further attention. 

During natto fermentation, there are no significant changes in fat and fiber contents and in fatty acid composition of soy lipids however, the soluble carbohydrates, such as sucrose, rafhnose, and stachyose, almost completely disappear. Citric acid, the major organic acid in steamed soybeans also disappears. At the same time, many volatile components, which contribute the characteristic aroma and flavor of natto, are produced by the natto bacteria (Kanno Takamatsu, 1987). 

Figure 5. Release of mono- and oligosaccharides from the glycopeptide in 0.4N NaOH (10). Approximately 20 mg of peptidophosphogalactomannan were treated in the dark in 0.4N NaOH in an atmosphere of for 72 hr. The saccharides were fractionated, after neutralization, on a Bio-Gel P-2 column (3 X 92 cm). Reference substances of glucose, maltose, raffi-nose, and stachyose showed maximum concentrations in Fractions 103, 81, 85, and 79, respectively. Carbohydrate was quantified by the phenol-sulfuric acid assay (29)...

Stachyose is the principal transport carbohydrate in the phloem of some herbaceons and woody plants [19,20], Raffinose and stachyose are fonnd in leguminous seeds such as soybean (Glycine max) and lupine (Lupinus spp.) where they prevent desiccation of seeds after maturity [21] and serve as carbon reserves for use during germination [22],... 

Carbohydrates Carbohydrates are a major source of energy for humans and are present in all foods (grains, vegetables, fruits, and milk), and vary in form from simple monosaccharides (fructose, glucose, galactose, sorbitol) to oligosaccharides (maltose, sucrose, lactose, raffinose, stachyose, ver-bascose), and more complex polysaccharides (starch, cellulose, etc.). 

Stachyose a nonreducing tetrasaccharide (see Carbohydrates) found in plants. M.p. 170°C, [a]o 149°. The four sugar residues are linked in the order D-galactose-D-galactose-D-glucose-D-fructose. 

The major advantage of anion-exchange chromatography for carbohydrate separations is the ability to experimentally affect both the retention times and the elution order. Figure 3.209 shows the dependence of retention on the hydroxide ion concentration, exemplified by some selected carbohydrates. This figure reveals that optimal resolution between raffmose, stachyose, and maltose is obtained with 0.15 mol/L NaOH on this column. 

Low molecular weight carbohydrates (e.g. sucrose, raffinose and stachyose) are stored within the embryo. Early during seed development sucrose, raffinose, myo-inositol, glucose and galactinol are present, but all these decrease as stachyose levels increase until, in the dry seed, this is the only low molecular weight sugar present in significant proportions. 

Isolated axes of peas are not dependent on the reserve material of the cotyledons during the initial stages of radicle elongation [17]. Reserves of carbohydrate, protein and fat in the radicle itself must be sufficient for these early events, and sucrose, raffmose and stachyose probably serve as sources of respirable substrate. But after these early events have passed, the further development of the root and shoot systems depends upon the contributions from the cotyledons. Their stored carbohydrate (and the other reserves) are hydrolysed and transported into the axis. It is not yet clear if the initiation of mobilization is actually controlled by the embryonic axis this is discussed fully in Chapter 7. We can say, however, that the subcellular changes in the cotyledons that precede and accompany reserve mobilization do need the presence of axis, at least over the first 48 h after the start of imbibition. 

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