Carbohydrates lactose

Standard carbohydrates (lactose, raffinose and glucotetrasaccharide) were obtained from Sigma (Munich, Germany). 

Ophardt, Charles. Carbohydrates—Lactose. Virtual ChemBook. Chemistry Department, Elmhurst College. Available online. URL http //www.elmhurst.edu/ chm/vchembook/546lactose. html. Accessed Dec. 17, 2006. 

Carbohydrates Nearly all the carbohydrates of milk consist of lactose, although there are also other lower concentration carbohydrates (lactose is the disaccharide constituted by two monosaccharide molecules, one of glucose... 

Q12 Human milk is a bluish-white fluid with approximately 88% water, 6-8% carbohydrate (lactose), 3-5% fat and 1 -2% protein. The composition of milk varies from day to day and changes during a single feed the milk is watery at the start of a feed to satisfy thirst, but the fat content of the milk increases towards the end of the feeding period. 

Milk Proteins. Milk is a complex biological fluid that contains as the principal constituents a wide array of proteins, the milk carbohydrate (lactose), and a variety of polar and nonpolar lipids. The proteins of milk consist primarily of caseins existing as macromolecular aggregates termed casein micelles and the soluble whey or serum proteins. 

In addition to their main components, complex waste streams can contain additional substances that make them advantageous in direct comparison with pure and expensive substrates. For example, the permeate of surplus whey from the dairy industry provides the production strain in bioprocesses not only with a rich source of the carbohydrate lactose, but also with minor components such as minerals and protein residues that have positive impacts on the microbial cultivation. Additionally, beneficial growth components such as vitamins and biotin are reported to be available from complex, unrefined resources such as molasses (reviewed by Purushothaman et al. 2(X)1). 

In Brazilian butter samples a great variability was observed in organoleptic characteristics. To find out what might be the reason for this, the butter samples were investigated by metabolomic techniques, in this case NMR (nuclear magnetic resonance). A method based on H NMR has been developed to obtain quantitative profiles of both the aqueous and the fat phase of the butter. To achieve this the butter was separated in a polar (soluble in water) and apolar fraction (soluble in chloroform). From both these fiactions the h NMR spectra were obtained, providing in this way the profiles. Compounds which can be observed and quantified in these profiles include the preservatives benzoic and sorbic acid, the organic acids formic, acetic lactic, citric and butyric acid, the carbohydrate lactose and the fatty acids rumenic and linoleic acid. In the present paper the results obtained with this method are further explored. 

Fig. 150. Thin-layer chromatogram of phospholipids and other polar lipids of bovine milk [159 a]. 1 carbohydrate (lactose) and protein, 2 sphingomyelin, 3 phosphatidyl choline, 4 phosphatidyl serine, 5 phosphatidyl inositol, 6 phosphatidyl ethanolamine, 7 cerebroside dihexoside ( ), 8 cerebroside mono-hexoside ( ), P fatty acids, 10 neutral lipids. Adsorbent Silica gel HR. Solvents I, chloroform-methanol-water-28% aqu. ammonia (130 + 70+8 + 0.5) II, chloroform-acetone-methanol-acetic acid-water (50 + 20 + 10 + 10 + 5). Time 40 min in each direction. Indicator charring with chromic sulphuric acid solution...

The enzyme lactase binds the carbohydrate lactose (C12H22O11) in its active site in Step [1]. Lactose then reacts with water to break a bond and form two simpler sugars, galactose and glucose, in Step [2]. This process is the first step in digesting lactose, the principal carbohydrate in milk. 

Animal. Most animal foods contain little, if any, carbohydrate. When an animal is slaughtered, the glycogen stored in the liver and muscles is rapidly broken down to lactic acid and pyruvic acid. Oysters and scallops may contain some glycogen but the amount is not significant to the diet. Milk is the only animal food, or at least the only animal-produced food, that is an important carbohydrate source. Milk provides the carbohydrate lactose or milk sugar. 

Intestinal processes studied with C02 breath tests are carbohydrate (lactose and starch) digestion (lactase and a-amylase activity), lipid digestion (lipase activity), protein digestion (trypsin activity), sugar absorption, fatty acid absorption, small intestinal bacterial overgrowth, oro-cecal transit time. The substrates used are indicated in Table 6. 

Metabolic a metabolic effect of the host (intestinal insufficiency) e.g., carbohydrate (lactose) intolerance... 

Carbohydrates may be divided into monosaccharides, disaccharides and polysaccharides. The monosaccharides under certain conditions react as polyhydroxy-aldehydes or polyhydroxy-ketones two important representatives are glucose CjHjjO (an aldose) and fructose (laevulose) CgHuO, (a ketose). Upon hydrolysis di- and polysaccharides 3deld ultimately monosaccharides. Common disaccharides are sucrose, lactose and maltose (all of molecular formula C,2H2. 0,), whilst starch, dextrin and cellulose, (CjHjoOj), in which n > 4, are typical polysaccharides. 

Galactose and also carbohydrates which yield galactose upon hydrolysis (e.g., lactose) are oxidised to the sparingly soluble mucic acid (compare Section II 1,139). 

Uses of lactose production by appHcation include baby and infant formulations (30%), human food (30%), pharmaceuticals (25%), and fermentation and animal feed (15%) (39). It is used as a diluent in tablets and capsules to correct the balance between carbohydrate and proteins in cow-milk-based breast milk replacers, and to increase osmotic property or viscosity without adding excessive sweetness. It has also been used as a carrier for flavorings. 

A typical fermentation medium for penicillin production contains lactose, com steep Hquot, and calcium carbonate (3,153,154). In most industrial processes the carbohydrate source, glucose, beet molasses, or lactose, is continuously added to the fermentation. The rate of glucose addition must be carefully monitored, by pH or rate of oxygen depletion, because the synthesis of penicillin is markedly reduced in the presence of excess glucose. 

For the most part, low molecular weight carbohydrates of commerce are made by depolymerization via enzyme- or acid catalyzed hydrolysis of polysaccharides. Only sucrose and, to a very much lesser extent, lactose, both disaccharides, are commercial low molecular weight carbohydrates not made in this way. 

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

In long-wavelength UV light (2 = 365 nm) carbohydrates, e.g. glucose, fructose and lactose, yield pale blue fluorescent derivatives on a weakly fluorescent background. In situ quantitation can be performed at = 365 nm and 2fi = 546 nm (monochromatic filter M 546) [19]. Further differentiation can be achieved by spraying afterwards with p-anisidine-phosphoric acid reagent [8]. 

For single- and multiple-substrate kinetics, single-substrate glucose, 30g l 1 and dual substrates glucose and lactose witii each carbohydrate at a concentration of 15 g-l 1 or total... 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

The carbohydrates in rice bran are made up of the cell wall components such as polysaccharides, oligosaccharides, hemicelluloses, starch and some sugars. The health benefits of rice bran polysaccharides and hemicelluloses are discussed under phytochemicals of rice bran below. It is lactose-free and gluten-free. The water-soluble non-starchy polysaccharides, oligosaccharides and hemicelluloses are concentrated in the water-soluble fraction of rice... 

The Enzymes II (E-IIs) of the phosphoenolpyruvate (P-enolpyruvate)-dependent phosphotransferase system (PTS) are carbohydrate transporters found only in prokaryotes. They not only transport hexoses and hexitols, but also pentitols and disaccharides. The PTS substrates are listed in Table I. The abbreviations used (as superscripts) throughout the text for these substrates are as follows Bgl, jS-gluco-side Cel, cellobiose Fru, fructose Glc, glucose Gut, glucitol Lac, lactose Man, mannose Mtl, mannitol Nag, iV-acetylglucosamine Scr, sucrose Sor, sorbose Xtl, xylitol. 

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