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Related to stachyose: sucrose
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Noun1.stachyose - a tetrasaccharide found in the tubers of the Chinese artichoke
tetrasaccharide - any of a variety of carbohydrates that yield four monosaccharide molecules on complete hydrolysis
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Others prebiotics include gluco-oligosaccharides, stachyose, and oligochitosan (Ricke, 2018).
Polysaccharides, oligosaccharides, stachyose, and monosaccharides have been identified in R.
It is noteworthy that metabolic changes involved in the protection of seed tissues against desiccation damage occur during maturation, such as increased ABA (acid abscisic) content, LEA (late embryogenesis abundant) protein translation, increased sugar abundance such as sucrose, raffinose and stachyose [30].
In addition, some sugars are also considered in this category, such as raffinose, lactose, and stachyose, and sugar alcohols, e.g., sorbitol and xylitol.
The sucrose, raffinose and stachyose in the ingredients were analysed as described by Cervantes-Pahm and Stein [16].
En effet la muqueuse intestinale humaine ne dispose pas de [alpha]-galactosidase pour cliver les oligosaccharides des molecules de stachyose, de raffinose.
Soybean seeds contain about 15% carbohydrates that consist of sucrose (~6%), raffinose (~1%), and stachyose (~4%).
They provide nutriments, such as minerals, polyphenols, dietary proteins, carbohydrates (glucose, glycerol, stachyose, xylose, fructose, maltose, sucrose, and arabinose), vitamins, and nonnutrients, such as dietary fiber and oligosaccharides.
Horsegram seed contains 6.38% total soluble sugars (Bravo et al., 1999) of which 5565% constitute flatulence-producing raffinose family oligosaccharides (RFO), stachyose and verbascose (Machaiah and Pednekar, 2002) and processing such as soaking, cooking and sprouting may bring about changes in the levels of oligosaccharides.
(2003), carbohydrates compose about 30% of the grains; specifically, 15% of soluble carbohydrates (sucrose, raffinose, stachyose) and 15% of insoluble carbohydrates (dietary fiber).
The carbohydrate portion contains a variety of insoluble polysaccharides (containing rhamnose, arabinose, galactose, galacturonic acid, glucose, xylose, and mannose) and soluble components, such as sucrose, raffinose, and stachyose (Eldrige et al.