Kinetic Reactions of Alpha and Beta Lactose. II. Crystallization

Haase, G.; Nickerson, T.A.

doi:10.3168/jds.s0022-0302(66)87941-9

Cited by 34 publications

(23 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In aqueous solution, mutarotation follows apparent first order kinetics for reversible reactions approaching equilibrium (13), observed here by the consistency of the half-lives measured at different concentrations. At 25°C, as a consequence of mutarotation, the anomeric composition reaches a constant β/α ratio of 1.7 after 4 h. In the amorphous state and in the presence of small amounts of water (1.3-1.4% w/w) the mutarotation of lactose continues towards this 1.7 ratio (Table II), however it takes much longer to achieve.…”

Section: Discussionsupporting

confidence: 68%

“…The initial stage of freeze drying, pre-freezing at −80°C is very rapid and therefore this process must capture and preserve the degree of mutarotation within the solution, with minimal mutarotation possible in the glassy matrix once the ice crystals have formed. The rate of mutarotation is known to slow dramatically as the temperature is lowered (13,18). The following stage of the process, the low primary drying temperature of −50°C also negates mutarotation within the lactose-water glassy matrix.…”

Section: Discussionmentioning

confidence: 99%

“…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).…”

Section: Introductionmentioning

confidence: 98%

“…1), its standard optical rotation has been measured as 84°. The final state in the interconversion process, as described in the reaction scheme, is the β form and its standard optical rotation is 34° (8,13). Over time, a steady state is reached between the two forms of lactose present in solution.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

et al. 2011

View full text Add to dashboard Cite

A simple solution-based (1)H-NMR method for measurement of anomeric composition of lactose has been established. The solution β/α ratio at the time of drying is mirrored in the composition of the resulting solid amorphous material. In order to produce a consistent anomer composition within spray and freeze dried amorphous lactose, the standing time for the feed solution should be greater than 4 h, such that the most dynamic region of the mutarotation profile has been exceeded. If the amorphous material has been formed from a solution that has not been allowed to equilibrate for 4 h, the resulting solid will continue to undergo mutarotation if trace amounts of moisture are present, until the anomeric β/α ratio slowly approaches 1.7.

show abstract

Section: Discussionsupporting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2011

View full text Add to dashboard Cite

show abstract

“…1. It is known (Haase and Nickerson 1966) that agitation markedly increases the rate of crystallization by increasing the surface area on which crystallization can occur. The anti-solvent technique involves addition of a second solvent (acetone), in which the solute (lactose) is insoluble, which initially generates local supersaturation at the point of addition and then eventually leads to global supersaturation (Bund and Pandit 2007).…”

Section: Effect Of Acetone Concentrationmentioning

confidence: 99%

Waste valorization: Recovery of lactose from partially deproteinated whey by using acetone as anti-solvent

Patel

Murthy

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

The treatment of dairy wastewater which conforms to environmental regulations is a crucial problem due to its high biological oxygen demand (BOD). The main cause of the BOD in dairy wastewater is due to residual whey which consists mainly of lactose. Recovery of lactose from the whey would solve the problems of whey utilization as well as pollution reduction as lactose recovery itself can reduce the BOD of whey by >80%. In the present study, the recovery of lactose from partially deproteinated whey by the use of an anti-solvent (acetone) was investigated. Process parameters, such as acetone concentration (65-85% v/v), time (1-3 h), stirring speed (500-1,000 rpm), seeding (1-3% w/w) and pH, were varied. The results suggest that >90% of lactose was recovered from whey after 1 h of stirring at an acetone concentration of 85% v/v. The crystal size distribution of the lactose recovered from whey was estimated by image analysis and found to be affected by crystallization time as well as seeding.

show abstract

Lactose: Chemistry, Processing, and Utilization

Hourigan

Lifran

et al. 2013

Advances in Dairy Ingredients

View full text Add to dashboard Cite

Kinetic Reactions of Alpha and Beta Lactose. II. Crystallization

Cited by 34 publications

References 5 publications

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

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

Waste valorization: Recovery of lactose from partially deproteinated whey by using acetone as anti-solvent

Lactose: Chemistry, Processing, and Utilization

Contact Info

Product

Resources

About