Stachyose


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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Stachyose

 

a nonreducing reserve carbohydrate (tetrasac-charide) of plants, consisting of two galactose radicals, a glucose radical, and a fructose radical. First isolated in 1890 from the rhizome of the woundwort Stachys tuberifera, it has been found in more than 100 species of plants, including representatives of the families Leguminosae, Rosaceae, and Labiatae. Soybean meal and unrefined beet sugar are also good sources of stachyose. In carbohydrate metabolism within plant cells, stachyose serves as both a donor and accepter of the galactosyl radical.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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However, the digestibility of AA in low raffinose and stachyose SBM was not different from that in conventional SBM [8,9].
For stachyose synthase assay (MU-STS-1), an F2 population was used for marker validation [17].
The freeze-dried solids contained 0.35% raffinose, 1.13% stachyose, and 0.05% verbascose on a moisture-free basis.
Stachyose formed H-bonds with Lys63, Asn64, and Lys68 (Figure 5(e)).
(Beano tablets can prevent gas because they contain an enzyme that breaks down raffinose and stachyose.)
and Barz, W., Degradation of stachyose, raffinose, melibiose, and sources by different Tempe producing Rhizopus fungi.
Carbohydrates are a major category of compatible solutes that include hexoses (mostly fructose and glucose), disaccharides (sucrose, trehalose), sugar alcohols (inositol, mannitol) and complex sugars (raffinose and stachyose), all of which accumulate during stress (MORSY et al., 2007).
and other species of the Cucurbitaceae contain, besides the main sugars glucose, fructose and sucrose, oligosaccharides such as raffinose, stachyose and verbascose [39,40,,18,19].
Class (DP) Subgroup Components Sugars (1-2) Monosaccharides Glucose, galactose, fructose Disaccharides Sucrose, lactose, trehalose Polyols Lactitol, xylitol, sorbitol, mannitol Oligosaccharides Malto-oligosaccharides Maltodextrins (3-9) Other oligosaccharides Raffinose, stachyose, fructo- oligosaccharides Polysaccharides (>9) Starch Amylose, amylopectin, modified starches Non-starch Cellulose, polysaccharides hemicelluloses, polydextrose, pectins, hydrocolloids
Today, there is a sizable market for soy food products, for which seed traits such as seed size, sucrose, raffinose and stachyose contents, and seed coat and hilum color are considered important attributes affecting the taste and quality of the end product (Taira, 1990).
There was, of course, one major drawback for all beans: the inability of the human digestive system to break down the small sugars (stachyose, raffinose and some other small polymers) in the upper digestive system, leading to bloating and flatulence in the lower gastrointestinal tract.