Definitions for raffinoseˈræf əˌnoʊs
This page provides all possible meanings and translations of the word raffinose
Random House Webster's College Dictionary
a colorless, crystalline sugar, C18H32O16∙5H2O, with little or no sweetness, obtained from cottonseed and sugar beets and breaking down to fructose, glucose, and galactose on hydrolysis.
Origin of raffinose:
1875–80; < F raffiner to refine
a trisaccharide that occurs in sugar beets and cotton seeds and certain cereals
A trisaccharide, comprised of galactose, glucose and fructose, that is widely distributed in many plants
a colorless crystalline slightly sweet substance obtained from the molasses of the sugar beet
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, 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 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 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.
U.S. National Library of Medicine
A trisaccharide occurring in Australian manna (from Eucalyptus spp, Myrtaceae) and in cottonseed meal.
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