JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


Journal of Dairy Science Vol. 81 No. 11 2826-2832
© 1998 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Drapier-Beche, N.
Right arrow Articles by Parmentier, M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Drapier-Beche, N.
Right arrow Articles by Parmentier, M.

Kinetics of the Synthesis of Lactose Molecular Compounds

N. Drapier-Beche 1, J. Fanni 1, and M. Parmentier 1

1 Laboratoire de Physicochimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, 2, Avenue de la Forêt de Haye, 54500 Vandoeuvre les Nancy, France

We studied the molecular compounds 5alpha/3ß-lactose and 3alpha-/2ß-lactose, which are due to the physical and chemical association of the two anomeric forms alpha- and ß-lactose. The kinetic parameters of the synthesis were determined: the order of the reaction, the rate constant, and the energy of activation. A nondestructive method employing X-ray diffraction was used for the quantification of lactose in the solid state. The synthesis of 5alpha-/3ß-lactose was almost three times faster than that for 3alpha-/2ß-lactose. Furthermore, the activation energy for the synthesis of 3alpha-/2ß-lactose was twice as high as that for 5alpha-/3ß-lactose. The observed differences could be explained by different synthesis pathways.

Key Words: kinetics • lactose • methanolic medium • molecular compounds

Submitted on October 27, 1997
Accepted on July 17, 1998







HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1998 by the American Dairy Science Association ®.