Lactose

Structure

The lactose is Diholoside (or disaccharide), composed of a β-D-galactose molecule (Gall) and of a molecule of β-D-glucose (Glc) connected between them by a glycosidic connection β1-4. Its empirical formula is C H O. Its molar Masse is, like all the Diholoside S of 342 G·mol −1 .

Its official name is the β-D-galactopyrannosyl (1→4) β-D-glucopyrannose . It can be symbolized by Gall-Glc .

Extraction

By evaporation of the whey obtained after separation of the fat contents and precipitation of the Casein, one obtains hard and sandy crystals of lactose hydrate (formula CHO·HO). The crystals lose their water by heating with 140 °C. They found and break up with 202 °C.

Hydrolize

The Lactase (β-galactosidase) Hydrolysis lactose in Glucose and Galactose.

To be able sweetening

It has a rather weak capacity sweetening of 16, its sweetened savor being of 16 % of that of the Saccharose which has a sweetening capacity of 100.

Physical properties

Solubility

The lactose is less water soluble than the Saccharose or glucose.

Optical activity

It makes turn the plan of polarization of the light towards the line, it is Dextrogyre, this being due to the presence of chiral carbons in its formula.

Chemical properties

Because of presence of a hemi-acetylic function in its formula, the lactose is a sugar Réducteur.

Uses of lactose

The lactose is an important component in the food of the young mammals, and is often added to food of the babies; it is also used in confectionery and like Excipient in pharmacy. It is also used to prepare the Lactulose, an isomer of lactose used like active pharmaceutical ingredient in the treatment of the constipation.

The people unable to digest lactose suffer from Intolérance to the lactose.

Simple: Lactose

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