Iodometric titration is sometimes used to find out how much lactose there is in milk. The overall oxidation reaction is written as follows.
$$\ce{C12H22O11 + I2 + 3NaOH ->[\ce{CuSO4}]C12H21O12Na + 2NaI + H2O}$$
How does this reaction proceed? What is the role of $\ce{CuSO4}$?
The solution is then acidified with $\ce{HCl}$. Excess $\ce{I2}$ is determined via
$$\ce{2Na2S2O3 + I2 ->2NaI + Na2S4O6}.$$
What I think might be going on (with references)
Using basics of inorganic chemistry, iodine reacts with cold sodium hydroxide to give sodium hypoiodate.
$$\ce{I2 + 2NaOH <=>NaIO + NaI + H2O}$$
$\ce{NaIO}$ is the main oxidiser of lactose.$^{[1]\ [a]}$
$$\ce{C12H22O11 +NaIO + NaOH ->C12H21O12Na + NaI + H2O }$$
I have no clue as to what the complete mechanism might be here.
Alternatively, $\ce{Cu^{2}^+}$can be reduced. The following picture$^{[2]}$ shows the general transitions for (semi)linear lactose.
Sadly, neither reference mentions the other option, nor are there arrow-pushing mechanisms which is what I am after.
Sodium iodate is prone to decomposition even under room temperature, but the reaction is vigorous from $80 \ ^\circ \text{C}\ ^{[3]}$:
$$\ce{3NaIO->NaIO3 +2NaI}.$$
This is partly why the acid is added. To get an accurate reading of "unreacted" iodine we must somehow re-release $\ce{I2}$ from the ions $\ce{IO^-}$ and $\ce{IO_3^-}$.$^{[1]}$
$$\ce{NaIO + NaI + 2HCl -> I2 + 2NaCl + H2O\\ NaIO3 + 5NaI + 6HCl -> 3I2 + 6NaCl + 3H2O}$$
Thiosulphate is a widespread reagent that is subject to inaccuracies$^{[4]\ [5]}$ due to
$$\ce{Na2S2O3 + 4I2 + 10NaOH -> 2Na2SO4 + 8NaI + 5H2O}.$$
This reaction is less favoured in acidic conditions.$^{[1]}$
Clarification
I am asking for
- arrow-pushing mechanisms that show the role of $\ce{NaIO}$ and/or $\ce{CuSO4}$ with cyclic lactose (if possible).
$^{[1]}$ A Study of the Method for Titrating Aldose Sugars with Standard Iodine and Alkali. G. M. Kline, S. F. Acree. Bureau of Standards Journal of Research. Link [Comment: the study actually deals with aldose sugars. The equation for cyclic lactose might thus be a stretch.]
$^{[a]}$ Agu-Tõnis Talvik. Organic chemistry. (1996). page 490 (as far as I know, not available in English)
$^{[2]}$ Dairy Chemistry and Biochemistry. Second Edition. P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Malhony. page 62. Link
$^{[3]}$ Иодат натрия. Russian Wikipedia. Link
$^{[4]}$ (G. Topf). Zeit. anal. Chem., 26, p. 137; 1887
$^{[5]}$ (Bougault). Compt. rend., 164, p.; 949; 1917