Lactose, Lactose Derivatives and Usage Areas

Soysona Ar Ö., Ocak E.

İnternational Agricultural Science Conress , Van, Türkiye, 9 - 12 Mayıs 2018, ss.347

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Van
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.347
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

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.