| Used as an alternate carbon source for wild-type yeast. 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 alpha-galactosidase (alpha-GAL), an enzyme not found in the human digestive tract. alpha-GAL also hydrolyzes other alpha-galactosides such as stachyose, verbascose, and galactinol, if present. The enzyme does not cleave beta-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. Synonyms: D-(+)-Raffinose, Melitose, Melitriose, O-a-D-Galactopyranosyl-(1->6)-a-D-glucopyranosyl-ß-D-fructofuranoside CAS No: 17629-30-0 Molecular Formula: C18H32O165H2O Molecular Weight: 594.51 Purity: 98% Appearance: White, crystalline powder Solubility (10%): Colorless, clear, complete after autoclaving Glucose: 0.02% Source: Gossypium hirsutum L. Identification (FTIR): Complies Loss on Drying: 13-17% Residue on Ignition: 0.1% Specific Rotation: +103 to +108 Melting Point: 78-82C Heavy Metals: 0.001% Lead (Pb): 0.0002% Arsenic (As): 0.0002% Storage: RT Meets or Exceeds USP/NF Specifications |
