Detection of stachyose

Stachyose is the glucose side of sucrose that binds two 1,6-glycosidic bonds α- A sugar formed from galactose, with the molecular formula C24H42O21. The pure product is a white powder, slightly sweet, with a sweetness of 22% that of sucrose. The taste is refreshing and odorless. Soluble in water, insoluble in organic solvents such as ether and ethanol. Stachyose has good thermal stability and will not decompose at high temperatures of 100 ℃. However, its thermal stability decreases under acidic conditions, making it suitable for food that requires hot pressing treatment. The storage stability in acidic environments is related to temperature, and is quite stable below 20 ℃. The moisturizing and hygroscopicity are both lower than sucrose but higher than high fructose syrup, and the osmotic pressure is close to sucrose. At temperatures above 80 ℃, stachyose has coloring properties and can be added to baked foods to give them an attractive burnt yellow color

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