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

Authors
  • Sergeev, Andrey1
  • Shilkina, Natalia1
  • Motyakin, Mikhail1, 2
  • Barashkova, Irina1
  • Zaborova, Victoria3, 4
  • Kanina, Ksenia5
  • Dunchenko, Nina5
  • Krasulya, Olga5
  • Yusof, Nor Saadah M.6
  • 1 N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia
  • 2 Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334, Russia
  • 3 Sechenov First Moscow State Medical University, Moscow 119991, Russia
  • 4 Moscow Institute of Physics and Technology (National Research University), Moscow Region 141700, Russia
  • 5 Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia
  • 6 Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
Type
Published Article
Journal
Ultrasonics sonochemistry
Publication Date
Sep 11, 2021
Volume
78
Identifiers
DOI: 10.1016/j.ultsonch.2021.105751
PMID: 34534797
PMCID: PMC8449052
Source
PubMed Central
Keywords
Disciplines
  • Special Section: Ultrasound Food Processing
License
Unknown

Abstract

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.

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