Chemical Property of Raffinose
Chemical Property:
- Appearance/Colour:white powder or crystals
- Vapor Pressure:0mmHg at 25°C
- Melting Point:80 C
- Refractive Index:1.676
- Boiling Point:884.8 °C at 760 mmHg
- PKA:pK1:12.74 (25°C)
- Flash Point:488.9 °C
- PSA：268.68000
- Density:1.81 g/cm3
- LogP:-7.57140
- Storage Temp.:2-8°C
- Water Solubility.:229.8g/L(25 oC)
- XLogP3:-5.8
- Hydrogen Bond Donor Count:11
- Hydrogen Bond Acceptor Count:16
- Rotatable Bond Count:8
- Exact Mass:504.16903493
- Heavy Atom Count:34
- Complexity:655
- Purity/Quality:
-
99%, *data from raw suppliers
D-(+)-Raffinose *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- Safety Statements:
24/25
- MSDS Files:
-
Total 1 MSDS from other Authors
Useful:
- Chemical Classes:Biological Agents -> Oligosaccharides
- Canonical SMILES:C(C1C(C(C(C(O1)OCC2C(C(C(C(O2)OC3(C(C(C(O3)CO)O)O)CO)O)O)O)O)O)O)O
- Isomeric SMILES:C([C@@H]1[C@@H]([C@@H]([C@H]([C@H](O1)OC[C@@H]2[C@H]([C@@H]([C@H]([C@H](O2)O[C@]3([C@H]([C@@H]([C@H](O3)CO)O)O)CO)O)O)O)O)O)O)O
- Recent EU Clinical Trials:Efficacy and safety of 0,1%, 0,5% and 1% TAZAROTENE nail lacquer formulation versus vehicle in nail psoriasis.
- Recent NIPH Clinical Trials:Basic research on the change in hydrogen gas concentrations in the expired air after intake of hydrogen-dissolved water and water containing indigestible sugars
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Description
Raffinose is also called melitose, melitriose, or gossypose.The term raffinose is derived from the French word raffiner (to refine)，owing to the fact that it was identified first in the products of beet-sugar refining.Raffinose is found in sugar-beets in small quantities and also in cotton seeds.Raffinose is a trisaccharide composed of galactose, fructose, and glucose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, and other plants. In plants, raffinose is generated via binding of galactinol (a sugar alcohol) to sucrose. Raffinose has only 20 % of the sweetening intensity of sucrose.It is much more readily soluble in hot water than sucrose，consequently it remains in syrups and molasses during sugar refining process，especially in those products obtained from the process of extracting sugarfrom molasses.
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Uses
D-(+)-Raffinose is an oligosaccharide and trisaccharide whose physical structure and chemical properties have been shown to affect the stability and crystallization of amorphous sucrose, helping to increase the shelf-life of sucrose-containing foods.
