Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Ultrasonics Sonochemistry

Natalia Shilkina¹  Victoria Zaborova²  Olga Krasulya³  Ksenia Kanina⁴  Mikhail Motyakin⁴  Andrey Sergeev⁴  Irina Barashkova⁴  Nor Saadah M. Yusof⁵  Nina Dunchenko⁶ 

[1] Corresponding authors.;Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334, Russia;Moscow Institute of Physics and Technology (National Research University), Moscow Region 141700, Russia;N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia;Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia;Sechenov First Moscow State Medical University, Moscow 119991, Russia;

关键词: Ultrasound;    Anhydrous goat milk fat;    Isothermal crystallization;    DSC;    NMR relaxation;   

DOI  :  

来源: DOAJ

【 摘 要 】

Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.

【 授权许可】

Unknown