Dictionary:
raf·fi·nose (răf'ə-nōs')  |
| 5min Related Video: raffinose |
| Sci-Tech Encyclopedia: Raffinose |
The best-known trisaccharide (oligosaccharide), widely distributed in higher plants. The best-known sources are cottonseed meal and the manna of Eucalyptus. It is also known as melitose, melitriose, gossypose, and O-α-D-galactopyranosyl-(1→6)-O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside. See also Oligosaccharide.
Complete acid hydrolysis gives 1 mole each of D-galactose, D-glucose, and D-fructose. In structure, it comprises melibiose and sucrose with the central D-glucose in common. See also Fructose; Galactose; Glucose.
Raffinose can be hydrolyzed by enzymes in two ways. Invertase (β-D-fructofuranoside) hydrolyzes the sucrose part of the molecule to give melibiose and D-fructose. Almond emulsin, which contains an α-D-galactosidase, hydrolyzes the melibiose residue to yield D-galactose and sucrose.
Raffinose was found to be enzymically synthesized in plants from uridine diphosphate D-galactose and sucrose by an enzyme which transfers the D-galactose moiety of this sugar nucleotide to sucrose, resulting in the formation of raffinose.
| Food and Nutrition: raffinose |
Trisaccharide of fructose, glucose, and galactose, found in cotton seed, sugar-beet molasses, and Australian manna; also known as melitose or melitriose. Has 23% of the sweetness of sucrose; not digested.
| Veterinary Dictionary: raffinose |
A crystalline, trisaccharide obtained from cottonseed meal and Australian manna, a substance obtained from a number of eucalypts. Contains dextrose, fructose and galactose. Called also melitose.
| Wikipedia: Raffinose |
| Raffinose | |
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| IUPAC name |
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4- Dihydroxy-2,5-bis(hydroxymethyl)
oxolan-2-yl]oxy-6-[ [(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)oxan-2-yl]oxymethyl] oxane-3,4,5-triol |
| Other names | Melitose Melitriose Gossypose α-D-Galactosylsucrose |
| Identifiers | |
| CAS number | 512-69-6, [] (pentahydrate) |
| PubChem | 439242 |
| SMILES |
C([C@@H]1[C@@H]([C@@H]([C@H]
([C@H](O1)OC[C@@H]2[C@H]([C@@H] ([C@H]([C@H](O2)O[C@]3([C@H]([C@@H] ([C@H](O3)CO)O)O)CO)O)O)O)O)O)O)O |
| Properties | |
| Molecular formula | C18H32O16 |
| Molar mass | 504.42 g/mol |
| Exact mass | 504.169035 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Infobox references | |
Raffinose is a trisaccharide composed of galactose, fructose, and glucose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. Raffinose can be hydrolyzed to D-galactose and sucrose by the enzyme α-galactosidase (α-GAL), an enzyme not found in the human digestive tract. α-GAL also hydrolyzes other α-galactosides such as stachyose, verbascose, and galactinol, if present. The enzyme does not cleave β-linked galactose, as in lactose.
The raffinose family of oligosaccharides (RFOs) are alpha-galactosyl derivatives of sucrose, and the most common are the trisaccharide raffinose, the tetrasaccharide stachyose, and the pentasaccharide verbascose. RFOs are almost ubiquitous in the plant kingdom, being found in a large variety of seeds from many different families, and they rank second only to sucrose in abundance as soluble carbohydrates.
Humans and other monogastric animals (pigs and poultry) do not possess the α-GAL enzyme to break down RFOs and these oligosaccharides pass undigested through the stomach and upper intestine. In the lower intestine, they are fermented by gas-producing bacteria which do possess the α-GAL enzyme and make carbon dioxide, methane, and/or hydrogen -- leading to the flatulence commonly associated with eating beans and other vegetables. α-GAL is present in digestive aids such as the product Beano.
Procedures concerning cryopreservation have utilized raffinose to provide hypertonicity for cell desiccation prior to freezing [1]. Either raffinose or sucrose is used as a base substance for sucralose.
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 | What is raffinose? |
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Sci-Tech Encyclopedia. McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Raffinose". Read more |
