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Lactose: Chemical Derivatives

  • Chapter
Advanced Dairy Chemistry Volume 3

Abstract

Lactose (4-O-β-d-galactopyranosyl-d-glucose) 1 is a naturally occurring carbohydrate found in the milk of most mammals. It is composed of d-galactose and d-glucose and is therefore termed a disaccharide. A number of disaccharides exist in nature, of which lactose is one of the most abundant. The individual components of a disaccharide may be joined to each other in a variety of ways. In lactose, the inter-sugar link is between the reducing (anomeric) centre of galactose and the C-4 hydroxyl group of glucose. This type of linkage results in a reducing disaccharide, as the glucose sugar in lactose has a potential aldehyde function. Sucrose, for example, is a non-reducing disaccharide as it is linked via the anomeric centres of its components, glucose and fructose.

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Authors
  1. L. A. W. Thelwall
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  1. Department of Food Chemistry, University College Cork, Cork, Ireland

    P. F. Fox

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Thelwall, L.A.W. (1997). Lactose: Chemical Derivatives. In: Fox, P.F. (eds) Advanced Dairy Chemistry Volume 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4409-5_2

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