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INTERACTIONS OF METAL IONS WITH LACTOSE
Author(s) -
SWARTZ M. L.,
BERNHARD R.A.,
NICKERSON T.A.
Publication year - 1978
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.1365-2621.1978.tb09743.x
Subject(s) - lactose , chemistry , salt (chemistry) , metal , inorganic chemistry , aqueous solution , ionic bonding , ionic strength , ionic radius , metal ions in aqueous solution , crystallography , ion , organic chemistry
Binding between lactose and metal salts was investigated. When lactose combines with a salt in aqueous solution, a complex is formed with a specific rotation different from that of pure lactose. Lactose combined with the metal salts in a ratio of one to one for all the cations studied (Ca ++ , Ba ++ , Sr ++ , Fe ++ , Mg ++ , Mn ++ , Zn ++ , Na + and Li + ) except for K + and NH + 4 where there is no apparent binding. The specific rotation of complexes was determined by saturating a lactose solution with salts until 100% of complex was formed, then the amount of complex in various mixtures was calculated from the observed rotation. Equilibrium constants were found to be 0.205 for lactose with Ca ++ , 0.379 for lactose with Li + , and 0.527 for lactose with Na + . Variation in pH from 2.0–6.5 had no effect on the amount of complex formed. Complex formation decreased with increased ionic strength.