Milk and Its Sugar-Lactose: A Picture of Evaluation Methodologies
| Autor: | Loretta Gambelli |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
medicine.medical_treatment
Disaccharide lcsh:TX341-641 lactose chemistry.chemical_compound 0404 agricultural biotechnology medicine Food science Lactose Sugar lcsh:RC620-627 Lactose intolerance Chemistry 0402 animal and dairy science Lactase analytical methodologies 04 agricultural and veterinary sciences medicine.disease 040401 food science 040201 dairy & animal science lcsh:Nutritional diseases. Deficiency diseases nutrition Galactose Middle infrared Energy source lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages, Vol 3, Iss 3, p 35 (2017) Beverages, 3(3):35 |
| ISSN: | 2306-5710 |
| Popis: | Lactose is the major disaccharide found in milk, and is catabolized into glucose and galactose by the enzyme lactase. Lactose is an important energy source and ssometimes it is referred to simply as milk sugar, as it is present in high percentages in dairy products. Lactose is the primary source of carbohydrates during mammal development, and represents 40% of the energy consumed during the nursing period. Lactose-intolerance individuals have a lactase deficiency; therefore, lactose is not completely catabolized. Lactose intolerance is a significant factor in the choice of diet for many sick people, therefore its content in foods must be monitored to avoid disorders and illnesses. This has created the need to develop simple methods, such as polarimetry, gravimetric, middle infrared, differential pH and enzymatic monitoring, but all these methods are time-consuming, because they required extensive sample preparation and cannot differentiate individual sugars. In order to quantify low levels of lactose, new and more accurate analytical methods have been developed. Generally, they require equipment such as HPLC or High Performance Anion Exchange with Pulsed Amperometric Detection (HPAE-PAD). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|