{"id":8967,"date":"2020-06-19T14:49:27","date_gmt":"2020-06-19T13:49:27","guid":{"rendered":"https:\/\/www.lactalisingredients.com\/?post_type=blog-post&#038;p=8967"},"modified":"2024-07-03T09:09:03","modified_gmt":"2024-07-03T08:09:03","slug":"le-lactose-un-disacharride-aux-milles-facettes","status":"publish","type":"blog-post","link":"https:\/\/www.lactalisingredients.com\/fr\/news\/blog\/le-lactose-un-disacharride-aux-milles-facettes\/","title":{"rendered":"Le lactose, un disaccharide aux mille facettes"},"content":{"rendered":"<h2><\/h2>\n<h2><u>Le lactose\u00a0: un disaccharide\u00a0<\/u><\/h2>\n<p>Le lactose, appel\u00e9 parfois sucre du lait, est un disaccharide ou diholoside car il est constitu\u00e9 de 2 sucres simples dits monosaccharide\u00a0: le glucose et le galactose. Le lactose r\u00e9sulte de la condensation de ces 2 monosaccharides par une liaison glycosidique entre les carbones 1 et 4 du galactose et du glucose.<\/p>\n<p>Il existe 2 formes dites anom\u00e9riques du lactose ; le lactose \u03b1 ou \u03b2 d\u00e9pendant directement de la configuration du glucose. On parle de forme anom\u00e9rique \u03b1 ou \u03b2 du lactose selon la position du groupe OH et de l\u2019hydrog\u00e8ne fix\u00e9s sur le carbone 1 du glucose.<\/p>\n<p>Le galactose quant \u00e0 lui reste sous sa forme \u03b2.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8943\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1.png\" alt=\"\" width=\"650\" height=\"210\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1.png 1507w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-300x97.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-1024x330.png 1024w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-768x248.png 768w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-1080x348.png 1080w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-348x112.png 348w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-24x8.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-36x12.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-2-1-48x15.png 48w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: center;\"><em>Figure 1\u00a0: Composition et configuration du lactose<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>Dans les produits laitiers \u00e0 20 \u00b0C, les 2 formes de lactose coexistent dans les proportions respectives de 38% pour la forme \u03b1 et 62 % sous la forme \u03b2. Cet \u00e9quilibre d\u00e9pend de la temp\u00e9rature.<\/p>\n<blockquote><p>Le lactose est pr\u00e9sent dans le lait et dans les lactos\u00e9rums \u00e0 tr\u00e8s forte concentration (entre 65% et 75%) sous de nombreuses formes<\/p><\/blockquote>\n<h2><u>Un ingr\u00e9dient naturel issu du lait\u00a0:<\/u><\/h2>\n<p>Le lactose est pr\u00e9sent dans le lait et dans les lactos\u00e9rums \u00e0 tr\u00e8s forte concentration (entre 65% et 75%) sous de nombreuses formes\u00a0:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8972\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr.png\" alt=\"\" width=\"650\" height=\"250\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr.png 1082w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-300x115.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-1024x394.png 1024w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-768x295.png 768w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-1080x415.png 1080w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-24x9.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-36x14.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/Tableau-fr-48x18.png 48w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: center;\"><em>Tableau 1\u00a0: Les diff\u00e9rentes formes du lactose<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li>On retrouve essentiellement 3 types de formes dans les poudres laiti\u00e8res, \u00e0 savoir : Presqu\u2019exclusivement sous forme amorphe \u03b1 et \u03b2, dans les poudres de lait ;<\/li>\n<li>Une partie sous forme cristallis\u00e9e en a monohydrat\u00e9e <em>(cf figure 2)<\/em> et une autre partie sous forme amorphe \u03b1 et \u03b2, dans les poudres de lactos\u00e9rum ;<\/li>\n<li>Une partie sous forme cristallis\u00e9e en \u03b1 monohydrat\u00e9e et en \u03b2 anhydre et une autre partie sous forme amorphe \u03b1 et b, dans les poudres de lactos\u00e9rum dite haute fluidit\u00e9 non hygroscopique.<\/li>\n<li>Presqu\u2019exclusivement sous forme cristallis\u00e9e en \u03b1 monohydrat\u00e9e, dans les poudres de lactose.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><em><span style=\"font-size: 10pt;\"><sup>1<\/sup> Monohydrate : Lactose qui pr\u00e9sente une mol\u00e9cule d\u2019eau suppl\u00e9mentaire.<\/span><\/em><br \/>\n<em><span style=\"font-size: 10pt;\"><sup>2<\/sup> Anhydre : Ne contient pas de mol\u00e9cules d\u2019eau.<\/span><\/em><br \/>\n<em><span style=\"font-size: 10pt;\"><sup>3<\/sup> Amorphe : Le lactose est dit amorphe quand il n\u2019est pas sous forme cristalline ou gazeuse.<\/span><\/em><\/p>\n<p>&nbsp;<\/p>\n<h2><u>Le lactose un ingr\u00e9dient laitier \u00e0 part enti\u00e8re<\/u><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-8945\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1.png\" alt=\"\" width=\"205\" height=\"240\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1.png 430w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1-255x300.png 255w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1-20x24.png 20w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1-31x36.png 31w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2020\/06\/BLOG-3-1-41x48.png 41w\" sizes=\"auto, (max-width: 205px) 100vw, 205px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Le lactose en tant qu\u2019ingr\u00e9dient tel qu\u2019on le connait se pr\u00e9sente sous forme cristalline (en \u03b1 monohydrat\u00e9e ou \u03b2 anhydre). C\u2019est une forme dite non hygroscopique (faible affinit\u00e9 vis-\u00e0-vis de l\u2019eau) contrairement \u00e0 la forme amorphe qui est dite hygroscopique (forte affinit\u00e9 vis-\u00e0-vis de l\u2019eau). Ainsi, suivant les propri\u00e9t\u00e9s fonctionnelles recherch\u00e9es, il est int\u00e9ressant d\u2019avoir tout ou partie du lactose sous forme amorphe ou cristallis\u00e9e. Le lactose utilis\u00e9 en tant qu\u2019ingr\u00e9dient est cependant dans la grande majorit\u00e9 des cas utilis\u00e9 sous sa forme \u03b1 &#8211; monohydrate.<\/p>\n<p><em>Figure 2\u00a0: Cristaux de lactose<\/em><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p>Suivant les propri\u00e9t\u00e9s fonctionnelles recherch\u00e9es, il est int\u00e9ressant d\u2019avoir tout ou partie du lactose sous forme amorphe ou cristallis\u00e9e.<\/p><\/blockquote>\n<p>Le lactose pr\u00e9sente de nombreux b\u00e9n\u00e9fices selon l\u2019application dans laquelle il est utilis\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p>Etant un sucre \u00e0 tr\u00e8s faible pouvoir sucrant par rapport au sucre classique (le saccharose) que nous connaissons (Pouvoir sucrant de 0,16 vs 1 pour le saccharose), le lactose peut s\u2019utiliser dans diverses matrices alimentaires\u00a0:<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li><strong>Support \u00e0 la fermentation lactique<\/strong>, pour baisser le pH et\/ou activer le d\u00e9veloppement de bact\u00e9ries consommatrices de lactose<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li><strong>Agent de brunissement ou dit de caram\u00e9lisation<\/strong> en tant que substrat n\u00e9cessaire \u00e0 la r\u00e9action de Maillard\u00a0: une r\u00e9action biochimique qui a lieu entre le lactose et les prot\u00e9ines (la Lysine) provoquant ainsi une coloration type brunissement recherch\u00e9 dans la torr\u00e9faction du caf\u00e9, dans la panification ou en biscuiterie.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li>Pour <strong>amorcer la cristallisation des sucres<\/strong> dans des produits tels que la chocolaterie ou encore dans les laits concentr\u00e9s sucr\u00e9s.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li>En <strong>nutrition :<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li>Pour r\u00e9duire le pouvoir sucrant et ainsi ralentir l\u2019arriv\u00e9e du pic glyc\u00e9mique des denr\u00e9es \u00e0 IG (index glyc\u00e9mique) \u00e9lev\u00e9. Le glucose, le saccharose ou la maltodextrine peuvent ainsi \u00eatre remplac\u00e9s par du lactose.<\/li>\n<li>L\u2019hydrolyse du lactose en glucose et galactose au niveau de l\u2019intestin gr\u00eale permet la lib\u00e9ration du galactose dans le sang\u00a0; un des principaux nutriments n\u00e9cessaire au bon fonctionnement c\u00e9r\u00e9bral.<\/li>\n<li>En tant que sucre fermentescible, le lactose a aussi un r\u00f4le pr\u00e9biotique qui contribue particuli\u00e8rement \u00e0 d\u00e9velopper une composition optimale du microbiote intestinal.<\/li>\n<li>Dans les formulations infantiles, le lactose peut \u00eatre incorpor\u00e9 \u00e0 hauteur de 40%. Il a \u00e9t\u00e9 d\u00e9montr\u00e9 qu\u2019une formulation infantile bas\u00e9e sur des apports en carbohydrate constitu\u00e9s \u00e0 100% de lactose permettrait une meilleur absorption et assimilation du calcium, du magn\u00e9sium et du mangan\u00e8se en comparaison d\u2019une formule comportant du sucre ou des hydrolysats d\u2019amidon de ma\u00efs (Ziegler, 1983).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul style=\"list-style-type: disc;\">\n<li>En <strong>pharmacie<\/strong>\u00a0: le lactose peut \u00eatre utilis\u00e9 en tant que support des principes actifs m\u00e9dicaux que ceux soit dans les tablettes, les comprim\u00e9s ou les sprays d\u2019inhalation. Le type de lactose utilis\u00e9 en pharmacop\u00e9e r\u00e9pond \u00e0 des crit\u00e8res bien pr\u00e9cis en termes de puret\u00e9 et caract\u00e9ristiques physiques.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Pour en savoir plus sur notre gamme de lactose, <span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.lactalisingredients.com\/fr\/produits-ingredients-laitiers\/poudres-de-lactoserum-et-lactose\/lactose\/\">cliquez ici<\/a><\/strong><\/span>.<br \/>\nEt pour plus d&#8217;informations, n&#8217;h\u00e9sitez pas \u00e0 <span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.lactalisingredients.com\/fr\/contact\/\">contacter nos experts.<\/a><\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le lactose\u00a0: un disaccharide\u00a0 Le lactose, appel\u00e9 parfois sucre du [&hellip;]<\/p>\n","protected":false},"featured_media":8928,"template":"","class_list":["post-8967","blog-post","type-blog-post","status-publish","has-post-thumbnail","hentry","blog-category-expertise-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - 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