Question

Match the compounds in List I with their properties in List II
List I
A. Lactitol
B. Lactobionic acid
C. Lactosyl Urea
D. Lactulose
E. Lactones
List II
I. Antitumour agent
II. Slow release of ammonia
III. Cooked flavour
IV. Non nutritive sweetner
V. Organ preservation
Choose the correct answer from the options given below:

• A. A - IV, B - V, C - II, D - I, E - III
• B. A - IV, B - V, C - III, D - II, E - I
• C. A - V, B - IV, C - I, D - II, E - III
• D. A - III, B - IV, C - V, D - II, E - I

Hint:

Use key functional associations: - Lactobionic acid $\rightarrow$ Organ preservation (V) - Lactones $\rightarrow$ Cooked flavor (III) - Lactitol $\rightarrow$ Sweetener (IV).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Lactose derivatives and minor milk components have distinct physiological, industrial, and organoleptic properties that make them valuable in food technology, animal feed, and medicine.

Step 2: Detailed Explanation:
Let us match each compound in List I with its primary property or application in List II:
- A. Lactitol: This is a sugar alcohol (polyol) derived from lactose.
It is poorly absorbed by the body, has a low glycemic index, and is used as a Non-nutritive sweetener (IV) and bulk laxative.
- B. Lactobionic acid: This aldonic acid is obtained by the oxidation of lactose.
Due to its high water-binding capacity and ability to prevent cellular swelling, it is a key component in solutions (such as University of Wisconsin solution) used for Organ preservation (V).
- C. Lactosyl Urea: This is a non-protein nitrogen (NPN) compound synthesized from lactose and urea.
It is used in ruminant feed because it is degraded slowly by rumen microbes, providing a safe, Slow release of ammonia (II) and preventing urea toxicity.
- D. Lactulose: This synthetic prebiotic disaccharide has several bioactive properties, including studies showing its potential as an immunomodulatory or Antitumour agent (I).
- E. Lactones: These are cyclic esters (such as $\delta$-decalactone) formed during the heating of milk fat.
They contribute significantly to the rich, desirable Cooked flavour (III) and buttery aroma of heated dairy products.
This gives the match: A-IV, B-V, C-II, D-I, E-III.

Step 3: Final Answer
The correct option is (A).