Thermal analysis of amorphous lactose and α-lactose monohydrate

Listiohadi, Yuan; Hourigan, Jim; Sleigh, Robert W; Steele, R. J.

doi:10.1051/dst:2008027

Cited by 95 publications

(82 citation statements)

References 23 publications

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“…Above 220 ∘ C, the glucose and galactose molecules thermally degraded, forming the products derived from the combustion of the organic matter. These observations were confirmed by the DSC curve, which showed a single melting event at 202 ∘ C, followed by the degradation of the molecule at 210 ∘ C [9,11,18,27]. Clearly, these results are useful for identifying the thermal events of the distinct lactose polymorphs.…”

Section: Thermal Characterization By Simultaneous Thermal Analysis (Tsupporting

confidence: 58%

“…They observed differences in the FTIR spectra between the amorphous and crystalline lactose; that is, the crystalline lactose shows well-defined vibrations peaks, while, in the amorphous lactose, the peaks are broad and less intense [18]. Based on this, all the reported FTIR spectra showed welldefined and sharp vibration peaks, suggesting the formation of crystalline L⋅H 2 O at 27 and 32 ∘ C and crystalline L at 29 and 31 ∘ C.…”

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 98%

“…The resulting spectra are presented in Figure 2, where the colored rectangles differentiate the characteristic vibrations of the lactose molecule: (i) the symmetric stretching vibration of the hydroxyl groups (OH) between 3600-3200 cm −1 ; (ii) the stretching vibrations of the CH groups presented in the glucose and galactose molecules at 3000-2800 cm −1 ; (iii) the rocking and wagging vibrations of the CH, OH, and CH 2 groups at 1600-1200 cm (2009) the bands located at 3600-3200 cm −1 correspond to the stretching of the OH groups of the lactose molecule, while the vibrations at 1650 cm −1 are related to the flexion of the OH groups of the crystallized water molecules [18]. Conversely, Kirk et al (2007) reported that the bands at 3500 and 1654 cm −1 , corresponded to the vibrations and distortion of the OH groups in water molecules, respectively [10].…”

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 99%

“…Furthermore, Listiohadi et al [18] employed FTIR technique for differentiate the crystalline lactose from the amorphous. They observed differences in the FTIR spectra between the amorphous and crystalline lactose; that is, the crystalline lactose shows well-defined vibrations peaks, while, in the amorphous lactose, the peaks are broad and less intense [18].…”

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 99%

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Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

López-Pablos

Leyva‐Porras

Silva-Cázares

et al. 2018

International Journal of Polymer Science

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Lactose is a disaccharide of importance in humans dietary, food products, and the pharmaceutical industry. From the existing isomeric forms, -lactose is rarely found in nature. Thus, in this work, a simple methodology to obtain anhydrous -lactose ( L) from -lactose monohydrate ( L⋅H 2 O) is presented. The L⋅H 2 O powder was dispersed into a basic alcoholic solution (72 hours), at controlled conditions of temperature (27, 29, 31, and 32 ∘ C), without stirring. The slurry was dried at room temperature and characterized. Fourier transform infrared spectroscopy showed the formation of L for the samples prepared at 29 and 32 ∘ C. Raman spectroscopy confirmed this result and suggested the occurrence of crystalline L. Rietveld refinement of the X-ray diffraction patterns was employed to identify and quantify the composition of the isomers. The samples prepared at 29 and 31 ∘ C showed the formation of pure L, while those at 27 and 32 ∘ C showed the presence of L⋅H 2 O and a mixture of the two isomers, respectively. The morphology of the powders was studied by scanning electron microscopy, observing the formation of irregular shape L⋅H 2 O particles and axe-like L particles. Clearly, with this methodology, it was possible to obtain pure, crystalline, and anhydrous L at mild temperature.

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Section: Thermal Characterization By Simultaneous Thermal Analysis (Tsupporting

confidence: 58%

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 98%

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 99%

Section: Chemical Characterization Of Lactose Polymorphs By Ftirmentioning

confidence: 99%

See 2 more Smart Citations

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

López-Pablos

Leyva‐Porras

Silva-Cázares

et al. 2018

International Journal of Polymer Science

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“…Characteristic peaks in the FT-IR spectra for lactose in Figure 1 were assigned and compared according to the literature. We observed characteristic bands due to specific forms of lactose (Listiohadi et al, 2009;Kirk et al, 2007;Lei et al, 2010;Islam and Langrish, 2010). The characteristic band for α-lactose appeared at 920 cm -1 , and those for β-lactose at 950 cm -1 and 833 cm -1 (Kirk et al, 2007;Listiohadi et al, 2009).…”

Section: Chemical and Structural Characterization Of The Pure Matrix mentioning

confidence: 55%

Adsorption Process of Molecularly Imprinted Silica for Extraction of Lactose From Milk

Balieiro

Santos

Pereira

et al. 2016

Braz. J. Chem. Eng.

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-In Brazil, about 25-30% of the population has some degree of intolerance to lactose, a disorder associated with the inability of the body to digest lactose due to a disability or absence of the enzyme lactase. The goal of this study was to evaluate the performance of adsorption of lactose from fresh milk using a fixed bed column of molecularly imprinted polymer (MIP). The polymeric material was characterized using Scanning electron microscopy (SEM) analysis, thermal analysis (e.g., differential scanning calorimetric (DSC) and thermogravimetric analysis (TGA), Fourier Transform Infrared Spectroscopy (FTIR), and the method of Braunauer, Emmet and Teller (BET). The adsorption column dynamics and performance were studied by the breakthrough curves using a 2 4-1 fractional factorial design. The chemical and structural characterization of the pure matrix and imprinted polymers confirmed the molecularly imprinted polymer (MIP) imprinted with lactose. The highest capacity was 62.21 mgg -1 , obtained at 307.1 K and a flow rate of 12.5 mL.min -1 , with central point conditions, 320.1 K and 9 mL.min -1 , with an average value of 50.9 mg.g -1 . The results indicate that the molecularly imprinted polymer is efficient.

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Lactose: Chemistry, Processing, and Utilization

Hourigan

Lifran

et al. 2013

Advances in Dairy Ingredients

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Thermal analysis of amorphous lactose and α-lactose monohydrate

Cited by 95 publications

References 23 publications

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

Adsorption Process of Molecularly Imprinted Silica for Extraction of Lactose From Milk

Lactose: Chemistry, Processing, and Utilization

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