Formation of Anhydro-Sugars During Thermal Degradation of Lactose

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-β-D-glucopyranose and 1,6-anhydro-β-D-galactopyranose increased in proportion to glucose and galactose, which were also formed during short h...

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Bibliographic Details
Published in:Journal of dairy science 1983-01, Vol.66 (1), p.11-16
Main Authors: Hohno, Hideki, Suyama, Kyozo, Adachi, Susumu
Format: Article
Language:English
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Summary: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-β-D-glucopyranose and 1,6-anhydro-β-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-β-D-glucopyranose to exceed that of 1,6-anhydro-β-D-galactopyranose. Anhydro-disaccharide also was detected in the pyrolyzate of lactose. We speculated that the disaccharide was a reaction intermediate,4-0-β-D-galactopyranosyl-1,6-anhydro-β-D-glucopyranose, and contributed to formation of 1,6-anhydro-β-D-glucopyranose.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(83)81746-9