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An improved method for the preparation of crystalline β-lactose and observations on the melting point

Published online by Cambridge University Press:  01 June 2009

Takatoshi Itoh ,
Mineo Katoh  and
Susumu Adachi
Takatoshi Itoh
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
Mineo Katoh
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
Susumu Adachi
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
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Summary

An improved method for preparing β-lactose crystals was developed by heating a supersaturated solution of lactose under reflux. The product obtained by this method yielded large well-defined crystals.

Differential thermal analysis was used for the characterization of β-lactose. The thermograms of β-lactose obtained when heating conditions were similar to those used in the conventional measurement of the melting point gave an endothermic peak at 229·5–230 °C. A marked difference was observed between the peak temperature on the thermogram and the melting point (m.p.) of β-lactose (252–252·2 °C) given in the literature. The method for determining the m.p. of β-lactose was reexamined in detail and previously reported values could not be confirmed. By application of the conventional method for determining m.p. of organic substances, 229·5 °C (dec.) is proposed as the m.p. of β-lactose.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 363 - 372
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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