Lactose

From WikiMD's Wellnesspedia

Lactose is a disaccharide sugar that is found in milk. It is derived from galactose and glucose. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac (gen. lactis), the Latin word for milk, plus the -ose ending used to name sugars.

Structure and properties[edit | edit source]

Lactose is a disaccharide. It is made up of one galactose molecule and one glucose molecule. The two sugars are joined together by a β(1→4) glycosidic linkage. Lactose is a reducing sugar.

Digestion and intolerance[edit | edit source]

Lactose is digested in the small intestine by an enzyme called lactase. This enzyme breaks lactose down into glucose and galactose. People who are lactose intolerant do not produce enough lactase to digest all the lactose they eat or drink. This can cause symptoms such as bloating, diarrhea, and gas.

Uses[edit | edit source]

Lactose is used in the food industry for its functional and nutritional properties. It is used in foods such as bread and other bakery products, beers, breakfast cereals, and infant formulas.

See also[edit | edit source]


Lactose Resources

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