ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Crystalline forms of lactose containing both anomers in the ratios α:β= 4:1 or α:β= 5:3, prepared previously by treatment of α-lactose monohydrate at 27°C with hydrogen chloride in methanol or 99 wt% aqueous methanol, respectively, are also formed when the reactions, are performed at reflux. The products from α-lactose monohydrate in acidic ethanol or 99 wt% aqueous ethanol at 27°C are lactose with α:β= 5:3 or anhydrous α-lactose, respectively. In acidic, absolute or 99 wt% aqueous ethanolic or methanolic media at -20°C, the product is anhydrous a-lactose. The reactions are considered to be solid-solid transformations, and the products from a-lactose monohydrate depend on the extent of anomerization during loss of water of crystallization. X-Ray powder diffraction measurements are of most value in the identification of the various crystalline forms of lactose.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12920.x
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