However, the digestibility of AA in low raffinose and stachyose
SBM was not different from that in conventional SBM [8,9].
synthase assay (MU-STS-1), an F2 population was used for marker validation .
The freeze-dried solids contained 0.35% raffinose, 1.13% stachyose
, and 0.05% verbascose on a moisture-free basis.
Part III was identified by HPLC as stachyose
(about 60%) (Fig.
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.