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 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.

Synonyms:
D-(+)-Raffinose; Melitose, Melitriose; O-a-D-Galactopyranosyl-(1->6)-a-D-glucopyranosyl-ß-D-fructofuranoside

CAS No:
17629-30-0

Molecular Formula:
C18H32O16•5H2O

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:
78-82°C

Heavy Metals:
≤0.001%

Lead (Pb):
≤0.0002%

Arsenic (As):
≤0.0002%

Storage:
RT

Meets or Exceeds USP/NF Specifications