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ALTERATION IN THE RATIO OF α‐ TO β‐LACTOSE CO‐CRYSTALLIZED FROM ORGANIC SOLVENTS
Author(s) -
OLANO AGUSTIN,
BERNHARD RICHARD A.,
NICKERSON THOMAS A.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12668.x
Subject(s) - mutarotation , lactose , anomer , chemistry , crystallization , supersaturation , dimethyl sulfoxide , organic chemistry , chromatography
Crystallization of lactose from alcohols and mixtures with dimethyl sulfoxide (DMSO) was studied. The effect of solvents, moisture, pH and temperature on the mutarotation equilibrium of lactose also was investigated. Equilibrium was attained in supersaturated alcoholic solutions in a reasonable period of time when solutions were prepared at refluxing temperatures or where acid or basic medium was present. Quantitative measurement of the anomers produced by these treatments was by GLC. The α/β ratio in the crystals obtained from the solutions in most cases approximated 3α‐lactose/2βlactose which was shown by infrared spectra to be equivalent to a simple mixture of the two anomers.