A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Milk proteins occupy a prominent place in the nutrition of adults and children. Generally, some commercial dairy contains proteins, lactose, other sugar derivatives, and additives. The propor- tions of the components that make up the milk are different in commercial milk. For this reason, analyzing milk correctly is essential for determining these contents. In this research, analyses of the milk were made by taking differential scanning calorimetry measurements (DSC), and Fourier transform infrared spectrophotometer (FTIR) measurements. Specific heat values and specific values of temperature peaks were examined for ten kinds of milk. DSC curves revealed triacyl- glycerol dissolution, lactose crystallization, and protein denaturation peaks. Wide variations were observed with the same fat content from 10 milk powders. Most characteristic peaks were not observed when the samples were re-measured after a year at -20°C. The powder samples were compared in terms of protein, fat, lactose content, whey protein casein, and caseinate contents according to differences in FTIR spectra. The FTIR results confirm the DSC curves for most of the analyzed milk types.
Açıklama
Anahtar Kelimeler
Scanning calorimetry measurements (DSC), Fourier transform infrared spectrophotometer (FTIR)
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
9
Sayı
3
Künye
Dinç, B., Üstünsoy, R., Ertaş, T., Şen, E. (2023). A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy. Food and Health, 9(3), 184-192.
