Lactose and derivs

H. Dietrich and R. R. Schmidt, Synthesis of carbon-bridged C-lactose and derivatives, Liebigs Ann. Chem. p. 975 (1994). 

A remarkable inertness towards acylation is shown by the secondary hydroxyl group on C-3 in maltose, lactose, and their methyl j8-glycosides. Benzoylation of maltose with 10 molar equivalents of the acid chloride in pyridine gave122 the octabenzoate and the l,2,6,2, 3, 4, 6 -hepta-0-benzoyl derivative in the ratio of 5 6, and treatment of /3-maltose monohydrate with 8.8 molar equivalents of acetyl chloride in pyridine-toluene at 0° gave123 the 1,2,6,2, 3, 4, 6 -heptaacetate and the octaacetate in the ratio of 27 10. Under similar conditions of benzoylation, cellobiose was converted into its oc-... 

Similarly, per-O-trimethylsilylated mono- and P-linked disaccharides (lactose and cellobiose, not melibiose) could be converted into the corresponding a-glycosyl iodides, which upon SN2 displacement with CbT using TBACN mainly afforded P-cyano derivatives in good overall yields [191]. The cyanoglycosides were transformed into aminomethyl glycosides via reduction under mild conditions (Scheme 2.52). 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

Equations similar to those for mutarotation have been derived, expressing the relationship between the solubility behavior of the two forms of lactose and the equilibrium or rate constants (Hudson 1904). The constants derived by both mutarotation and solubility methods are in agreement. The solubility equations have been used to develop procedures for measuring a- and /3-lactose in dry milk (Roetman 1981). 

Harper (1979) and Doner and Hicks (1982) have reviewed the various methods for analysis of lactose and its derivatives. More recently, Roetman (1981) has described methods for the quantitative determination of crystalline lactose in milk products. The reader should consult these reviews for information on specific procedures. 

Lactose and its derivatives are determined quantitatively by polari-metry, colorimetry, enzymatic procedures, cryoscopy, gas-liquid chromatography, and high-performance liquid chromatography. 

The lactose esters and their ethyoxylated (prepared by treatment with ethylene oxide) derivatives possessed surfactant properties comparable to those shown by analogous sucrose derivatives. The best detergency properties were shown by the lower fatty acid monoesters of lactose. The comparable lactitol esters were slightly better detergents than the lactose esters no improvement was brought about in either case by the ethylene oxide adducts. The esters of both lactose and lactitol are readily biodegradable. 

Leviton, A. and Leighton, A. 1938. Separation of lactose and soluble proteins of whey by alcohol extraction-extraction from spray dried whey powder derived from sweet whey. Ind. Eng. Chem. 30, 1305-1311. 

T. reesei, a saprophytic fungus, is capable of utilizing a variety of carbohydrates. Yet, only a few carbohydrates induce cellulase production. Inducers include cellulose, cellulose derivatives, lactose, and sophorose (31,32). Mandels and Reese (31,32) studied the inducibility of various sugars and found that sophorose is an excellent cellulase inducer in T. reesei while having little effect in other fungi or bacteria. On further examination they found that trace amounts of sophorose present in glucose caused the apparent ability of glucose to be a cellulase inducer in T. reesei. 

The perbenzoyl derivative (105) [114,115] has been prepared via the 4, 6 -0-iso-propylidene derivative of lactose and the methyl lactoside (106) via the 4, 6 -Oben-zylidene derivative [116]. Benzoylation of lactose has given a perbenzoyl derivative with a free 3-hydroxyl group [117, 118]. 

U. Westerlind, P. Hagback, B. Tidback, L. Wiik, O. Blixt, N. Razi, and T. Norberg, Synthesis of deoxy and acylamino derivatives of lactose and use of these for probing the active site of Neisseria meningitidis W-acetyltransferase, Carbohydr. Res., 340 (2005) 221-233. 

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