Allolactose and 6-0-β-D-Galactopyranosyl-D-Galactose in Commercial Yogurt
- 1 May 1982
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 65 (5) , 702-706
- https://doi.org/10.3168/jds.s0022-0302(82)82257-1
Abstract
Commercially available yoghurts were analyzed for sugar content by GLC. Allolactose (6-O-.beta.-D-galactopyranosyl-D-glucose) and 6-O-.beta.-D-galactopyranosyl-D-galactose were identified as permethylated saccharide alditols by GLC and mass spectrometry. Lactose ranged from 2.11-3.13%, galactose varied from 1.11-1.52%, allolactose and 6-O-.beta.-D-galactopyranosyl-D-galactose were detected at low concentrations (0.03-0.09%) and glucose was only found in trace amounts (0-0.03%).This publication has 14 references indexed in Scilit:
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