Lactose Derivatives: Properties, Preparation and Their Applications in Food and Pharmaceutical Industries | ||||
| Egyptian Journal of Chemistry | ||||
| Article 32, Volume 65, Issue 6, June 2022, Page 339-356 PDF (815.23 K) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2021.103603.4793 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Laila Khaled Hassan1; Khaled G. Abd-Wahhab2; Mahmoud Abd El-Aziz 1
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| 1Dairy Dept., Food Industries and Nutrition Research Institute, National Research Centre, Cairo12622, Egypt | ||||
| 2Medical Physiology Dept., National Research Centre, Dokki, Cairo 12622, Egypt | ||||
| Abstract | ||||
| Abstract Lactose is a unique disaccharide that exists in mammal’s milk, being synthesized from galactose and glucose in the mammary gland. It presents in three anomeric forms: monohydrate α-lactose, anhydrous β-lactose, and amorphous lactose. Lactoseis used as a source for many lactose derivatives like lactulose, lactitol, galacto-oligosacchrides and lactobionic acid. Lactose derivatives can be obtained through different processes including isomerization, oxidation,electrochemical and biotechnological (biocatalytic–microbial and enzymatic) processes. Lactose derivatives can be applied in a wide range of dairy, non-dairy as a stabilizer, gelling agent, antioxidant, aging inhibitor and emulsifier. Pharmaceuticals applications for many health disorders such as hepatic encephalopathy, constipation, diabetes, hepatic malignancy and obesity have been reported. In this review, we will focus on lactose derivatives, their properties, method of preparation and applications in the food and pharmaceutical industries. | ||||
| Keywords | ||||
| Keywords: Lactose derivatives; Properties; Preparation; Applications | ||||
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