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Journal of Dairy Science Vol. 65 No. 5 702-706
© 1982 by American Dairy Science Association ®
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Allolactose and 6-0-ß-D-Galactopyranosyl-D-Galactose Commercial Yogurt

Takahiro Toba, Akira Watanabe and Susumu Adachi

Laboratory of Animal Products Technology, College of Agriculture, Tohoku University, Tsutsumidohn-Amamiyacho 1-1 Sendai 980, Japan

ABSTRACT

Commercially available yogurts were analyzed for sugar content by gas-liquid chromatography. Allolactose (6-0-ß-D-galactopyranosyl-D-glucose) and 6-0-ß-D-galactopyranosyl-D-galactose were identified as permethylated saccharide alditols by gas-liquid chromatography and mass-spectrometry. Lactose ranged from 2.11 to 3.13%, galactose varied from 1.11 to 1.52%, allolactose and 6-0-ß-D-galacto-pyranosyl-D-galactose were detected at low concentrations (.03 to .09%), and glucose was only in trace amounts (0 to .03%).






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Copyright © 1982 by the American Dairy Science Association ®.