Lactose, a disaccharide sugar in mammalian milk, is essential for infant growth, providing energy and aiding mineral absorption. Composed of glucose and galactose, it requires the enzyme lactase for digestion. Its presence in dairy products influences taste and texture, and it's also used in pharmaceuticals and food production.
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Lactose has the molecular formula \( C_{12}H_{22}O_{11} \), consisting of 12 carbon atoms, 22 hydrogen atoms, and 11 oxygen atoms
Enzyme Lactase
The beta-1,4-glycosidic bond in lactose requires the specific enzyme lactase for its hydrolysis, distinguishing it from other disaccharides
Orientation of the Bond
The orientation of the glycosidic bond in lactose influences its physical properties and interaction with lactase
The molecular structure of lactose determines its solubility, digestibility, and sweetness, making it less soluble and less sweet than simpler sugars
Lactose is synthesized in the mammary glands of mammals through a process involving the enzyme lactose synthase, which forms lactose from glucose and galactose
Osmotic Regulator
In milk, lactose functions as an osmotic regulator, helping to maintain the water content of milk
Enhances Mineral Absorption
Lactose enhances the absorption of calcium and other minerals, essential for the development of strong bones in infants
Pharmaceutical Industry
Lactose is used as an excipient in tablet formulation in the pharmaceutical industry
Food Industry
Lactose serves as a browning agent in the Maillard reaction during baking and is a substrate for lactic acid bacteria in the fermentation process for dairy products
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Lactose composition
Lactose is made of glucose and galactose.
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Lactose bond type
Lactose has a beta-1,4-glycosidic linkage.
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Cause of lactose intolerance
Lactose intolerance is due to reduced lactase enzyme activity.
