3D model (JSmol)
CompTox Dashboard (EPA)
|Molar mass||594.5 g/mol (pentahydrate)|
|Melting point||118 °C|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Raffinose is a trisaccharide composed of galactose, glucose, and fructose. 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 ?-galactosidase (?-GAL), an enzyme not found in the human digestive tract. ?-GAL also hydrolyzes other ?-galactosides such as stachyose, verbascose, and galactinol, if present. The enzyme does not cleave ?-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.
Raffinose may have a form of a white crystalline powder. It is odorless and has a sweet taste approximately 10% that of sucrose.
It is non-digestible in humans and other monogastric animals (pigs and poultry) who do not possess the ?-GAL enzyme to break down RFOs. These oligosaccharides pass undigested through the stomach and small intestine. In the large intestine, they are fermented by bacteria that do possess the ?-GAL enzyme and make short-chain fatty acids (SCFA)(acetic, propionic, butyric acids), as well as the flatulence commonly associated with eating beans and other vegetables. These SCFAs have been recently found to impart a number of health benefits. ?-GAL is present in digestive aids such as the product Beano.
Raffinose is also used in: