Detail of "14641-93-1"

Reference

Sorption isotherms of sugars

Sorption isotherms of sugars. Audu, T. O. K.; Loncin, M.; Weisser, H. (Dep. Chem. Pet. Eng., Univ. Benin, Benin, Nigeria). Lebensm.-Wiss. Technol., 11(1), 31-4 (English) 1978. CODEN: LBWTAP. ISSN: 0460-1173. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Sorption isotherms of fructose [57-48-7], glucose [50-99-7], a-lactose [14641-93-1] and maltose [69-79-4] solids or in solns. were ded. for the temp. range, 25-80°, and the water activity, 0.2-1.0.

Rapid determination of a-lactose in whey powders by differential scanning calorimetry

Rapid determination of a-lactose in whey powders by differential scanning calorimetry. Ross, Kenneth D. (ERRC, ARS, Philadelphia, Pa., USA). J. Dairy Sci., 61(2), 255-9 (English) 1978. CODEN: JDSCAE. ISSN: 0022-0302. DOCUMENT TYPE: Journal CA Section: 17 (Foods) A new method for direct measurement of the amt. of a- [14641-93-1] and b-lactose [5965-66-2] in whey powders by differential scanning calorimetry provides accurate results in only 2-3 h instead of 8-24 h required by the std. polarimetric method. Treatment of a whey powder with anhyd. MeOH (2 h at room temp.) prior to a calorimetric anal. removes moisture, converts a-hydrate to a-anhyd., and permits the detection of 2 melting transitions (a and b). Measurement of normalized peak height gives the relative amts. of a- and b-lactose in the original powder. Results are presented for whey powders with degrees of crystallinity of 0-90% and for mixts. of a-hydrate and b-lactose as well as for lyophilized lactose. The technique measures total a-lactose content to within 5% of the value by polarimetric anal.