Stachyose

Stachyose is a tetrasaccharide consisting of two α--galactose units, one α--glucose unit, and one β--fructose unit sequentially linked as gal(α1→6)gal(α1→6)glc(α1↔2β)fru. Together with related oligosaccharides such as raffinose, Stachyose occurs naturally in numerous vegetables (e.g. green beans, soybeans and other beans) and other plants.

Contents

• Study of low phytate low stachyose soybean genotypes in arkansas
• How to say stachyose high quality voices
• References

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 (6 to 10 kJ/g).