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Formation of Anhydro-Sugars During Thermal Degradation of Lactose

Laboratory of Animal Products Technology, College of Agriculture, Tohoku University, Sendai, Japan

ABSTRACT

Formation of glycosidic anhydro-sugars from heated lactose was studied. Anhydrohexoses were formed first by heating lactose in an open system. The 1,6-anhydro-ß-D-glucopyranose and 1,6-anhydro-ß-D-galactopyranose increased in proportion to glucose and galactose, which were also formed during short heating periods. Prolonged heating of lactose caused the amount of 1,6-anhydro-ß-D-glucopyranose to exceed that of 1,6-anhydro-ß-D-galactopyranose.

Anhydro-disaccharide also was detected in the pyrolyzate of lactose. We speculated that the disaccharide was a reaction intermediate,4-0-ß-D-galactopyranosyl-1,6-anhydro-ß-D-glucopyranose, and contributed to formation of 1,6-anhydro-ß-D-glucopyranose.

¹ Division of Research and Development, Zenkoku Nohkyoh Milk Industry Co., Tomisato, Chiba Ken.

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