Lactose - lactose

Japanese: 乳糖 - にゅうとう

Also known as lactose. A disaccharide consisting of one galactose molecule and one glucose molecule. It is found in milk (about 7% of human milk, about 4.5% of cow's milk) and in plants such as Forsythia pollen. There are two isomers, α-lactose and β-lactose, of which β-lactose is more soluble, has a sweeter taste, and is easier to digest. It is hydrolyzed into D-glucose and D-galactose by acid or galactosidase. It is fermented by lactose yeast. It is obtained in large quantities as a by-product of cheese manufacturing and is used as a nutritional supplement, medical sweetener, and ingredient in infant formula, as well as being useful as a fermentation medium. (Figure)
→ Related topics Sugar | Dairy products | Lactose intolerance

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

ラクトースとも。ガラクトース１分子とブドウ糖１分子から構成される二糖類。乳に含まれ（人乳約７％，牛乳約4.5％），植物ではレンギョウの花粉などに含まれる。α‐乳糖とβ‐乳糖の２つの異性体があり，β‐乳糖の方が溶解度が高く，甘みも強く，消化しやすい。酸やガラクトシダーゼでD-グルコースとD-ガラクトースに加水分解される。乳糖酵母によって発酵する。チーズ製造の副産物として大量に得られ，栄養剤，医療用甘味料および育児用調製粉乳の配合原料として用いられるほか，発酵培地として有用である。（図）
→関連項目糖｜乳製品｜乳糖不耐症

出典　株式会社平凡社百科事典マイペディアについて　情報

<<: Entering the priesthood - Nyūdō

>>: Niutsuhime Shrine