Influence of Sucrose on the Mutarotation Velocity of Lactose

The Measurement of the β/α Anomer Composition Within Amorphous Lactose Prepared by Spray and Freeze Drying Using a Simple 1H-NMR Method

“…A number of workers have developed equations based on first order reversible kinetics, which indicate that as the temperature increases, the rate to reach equilibrium in solution also increases (18). Rate constants range between 0.45 h −1 and 1.37 h −1 over the 25°C to 35°C temperature range (14) and to further this work, the authors are currently investigating mutarotation in solution over a wider temperature range.…”

“…The exact composition and the time taken to reach equilibrium between the two forms are dependent on concentration, pH and temperature. Typical equilibration times are reported to fall within the 3.5 to 6.5 h range and it is generally accepted that the mutarotation of lactose in aqueous solution follows first order kinetics for reversible reactions approaching equilibrium (13)(14)(15).…”

Lactose: Crystallization, hydrolysis and value-added derivatives

“…The rate of mutarotation is greatly influenced by both temperature and pH as well as by other sugars and salts (Haase & Nickerson, 1966;Patel & Nickerson, 1970). The rate is slow at low temperatures but increases 2.8 times with every 10 1C rise in temperature, becoming almost instantaneous at about 75 1C.…”

Sugar crystallization in food products

“…Salts increased the rate, but did not affect the activation energy of mutarotation. Patel and Nickerson 33 outlined the effects of sucrose on the mutarotation rate in the presence of various salts. Sucrose alone significantly decreased the rate constant for mutarotation.…”