Stachyose

Contents of oligosaccharides of defatted meals are given in Table 6. Sucrose, rafflnose, and stachyose are the principal sugars present. The polysaccharide ... 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

The tetrasaccharide stachyose [470-55-3] which contains an additional (1 — 6)-1inked a-D-galactopyranosyl unit, is almost as widely distributed as raffinose, but is present in even lower concentrations. Although raffinose and stachyose occur in all parts of plants, they are concentrated in storage tissues, eg, sugar beets and beans, and leaves for the most part. 

Sophorose Stachyose P-D-Glucopyranosyl-(1->2)-D-glucose p-D-Fructofuranosyl a-D-galadopyranosyl (1 ->6)-a-D-galactopyranosyl-(1 ->6)-a-D-glucopyranoside... 

Stachyose and raffinose were analysed according the the recommedation of Dionex... 

The ability of RGase B to solubilise soy fibres is useful for the production of a fibre enriched dietetic soy product. Soy milk has the disadvantages that it has a low fibre content and a high content of phytate and of stachyose and raffinose. To overcome these disadvantages a-galactosidase was used to reduce the amount of stachyose and raffinose, phytase to degrade the phytate, and RGase B to release fibre material. 

The composition of the resulting soy product is shown on Table V, where it is seen that the protein content was unchanged, whereas raffinose, stachyose and phytate were almost removed, and the amount of dietary fibres was improved. This demonstrates that the availability of relatively pure pectinolytic enzymes, like the used RGase B, opens up for the new types of soy processes and products. 

C24H42021-4.4 H20 0-a-Galactopyranosyl-( 1 — 6)-0-a-D-galactopyranosyl-( 1 — 6)-O-a-D-fucopyranosyl /J-D-fructofuranoside, hydrate (stachyose, hydrate) STACHY 34 372... 

Hydrolysis Rates of Sucrose, Raffinose and Stachyose by Purified Yeast ft-Frudofuranosidase... 

Lactose maltose raffinose stachyose sucrose trehalose Disaccharide alditols 20% Silicone rubber 200,220,250... 

Raffinose stachyose 3% SE-54 and others free sugars in plants 477... 

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