Akademik Veri Yönetim Sistemi
İnternational Agricultural Science Conress , Van, Türkiye, 9 - 12 Mayıs 2018, ss.347, (Özet Bildiri)
Lactose is the principal carbohydrate in the milk of most mammals. It
is a disaccharide, composed of galactose and glucose linked by a β1 → 4
glycosidic bond. The ratio in milk is around 4.8%. The use of lactose is limited in
most applications because of its sweetness and its low solubility. Lactose value
can be increased by chemical, biochemical and enzymatic routes to produce more
valuable lactose derivative products such as lactulose, lactobionic acid, lactitol,
lactosucrose, galactooligosaccharides and tagatose. In general, lactose derivatives
are widely used in functional food applications, the chemical industry, the
pharmaceutical industry.