East chem Lactose

Superiority:

Lactose is a carbohydrate compound that plays an important role in the biological world. The following is a detailed introduction to it:

Molecular Structure: Lactose belongs to disaccharides and is composed of one molecule of glucose and one molecule of galactose connected by a β-1,4-glycosidic bond. This specific structure endows lactose with unique chemical properties and biological functions.

Existence Forms: It mainly exists in the milk of mammals, and the lactose content varies among different animals' milk. For example, the lactose content in cow's milk is generally around 4.5% - 5.0%, while that in human milk is approximately 7% - 8%. In addition to milk, some dairy products such as yogurt and cheese also contain lactose. However, during the processing, part of the lactose may change due to processes such as fermentation.

Physical and Chemical Properties: Lactose is a white crystalline powder, odorless, and slightly sweet in taste. Its sweetness is about one-fifth that of sucrose, and its relative density is 1.542. Lactose has a relatively low solubility in water, which increases with the rise of temperature. It has optical activity and will undergo mutarotation in an aqueous solution. This is because there is a hemiacetal hydroxyl group in its molecular structure, endowing it with reducibility and enabling it to react with a variety of reagents.

Physiological Functions: In the human body, lactose can be broken down into glucose and galactose by lactase and then absorbed and utilized. Glucose is an important source of energy for the human body, providing power for cellular metabolic activities; galactose participates in various biosynthesis processes in the body, such as forming cerebrosides and gangliosides, which are of great significance for the development and normal function of the nervous system. Especially for infants and young children, lactose is an important nutrient for their growth and development. It not only provides energy but also benefits intestinal health and helps promote the growth of beneficial bacteria.

Industrial Applications: In the food industry, lactose can be used to improve the taste and texture of food. As a sweetener, it increases the sweetness of food. At the same time, it can also promote the browning reaction of food, enhancing the color and flavor of food. In baked goods, lactose helps retain moisture and extends the shelf life of products. In the pharmaceutical industry, lactose is a commonly used pharmaceutical excipient. It can be used as a diluent and filler for tablets, helping with the formation of drugs. It can also be used in pharmaceutical preparations such as capsules and powders to improve the fluidity and stability of drugs.