Analysis of DSC (differential scanning calorimetry) thermograms of milk fat

Authors

DOI:

https://doi.org/10.15587/2706-5448.2021.242804

Keywords:

milk fat, heating rates, oxidation properties, melting point, differential scanning calorimetry (DSC)

Abstract

The object of current research is the oxidation and melting properties of milk fat samples in different heating rates. One of the most problematic issues is the evaluation dependence of temperature and oxidation time regarding to heat flow, and the estimation of attitude of enthalpy values to heating rates. In order to gain a comprehensive assessment of oxidation and melting properties of milk fat samples on differential scanning calorimeter in various heating rates, it is necessary to conduct experimental studies.

The analysis was performed using the dynamic option of the differential scanning calorimetry (DSC) with the following sample heating rates: 2.5, 4, 5, 7.5, 10, 12.5, 15 °C⋅min–1. Analyses were performed on 14 samples of milk fat, thus, for each heating rate were intended to two milk fat samples.

As a result of the analysis, in the proper heating rates increased, it was found, that the oxidation properties of milk fat depend on the heating rates on DSC examination. In the thermal DSC analysis, the start temperature (Ts) (inlet), the onset temperature (Ton), and the maximum heat flow-peak temperatures (Tp) of oxidation were rising gradually. All the value of oxidation increased gradually with increasing heating rate, only in the Tend values were chainable among all heating rates. However, the oxidation time of milk fat is inversely proportional to the various heating rates in DSC. The oxidation enthalpy was calculated according to the heating rates too. The masses of the samples differ from each other, albeit slightly, which the individuality in the value of enthalpy could be explained through this ratio and duration of exothermic. The melting point considers the important indicator to explain the purity of samples. Melting curves of extracted milk fat samples on DSC were characterized by endothermic behavior and observed with the mild peaks, the first and the second distinct peaks due to the low-melting triacylglycerols (with high unsaturated fatty acids content) and high-melting fats, which present in milk fat.

In concluded results, the characteristics of DSC oxidation curves are melting point due to the chemical structure of the fatty acids which milk fat samples contain.

Author Biographies

Maltam Shamilova, Baku State University

PhD

Department of Ecological Chemistry

Sevinj Hajiyeva, Baku State University

Doctor of Chemical Sciences, Professor

Department of Ecological Chemistry

References

  1. Jensen, R. G., Newburg, D. S. (1995). Bovine Milk Lipids. Handbook of Milk Composition, 543–575. doi: https://doi.org/10.1016/b978-012384430-9/50024-x
  2. Gresti, J., Bugaut, M., Maniongui, C., Bezard, J. (1993). Composition of Molecular Species of Triacylglycerols in Bovine Milk Fat. Journal of Dairy Science, 76 (7), 1850–1869. doi: https://doi.org/10.3168/jds.s0022-0302(93)77518-9
  3. Metin, S., Hartel, R. W. (2012). Milk Fat and Cocoa Butter. Cocoa Butter and Related Compounds, 365–392. doi: https://doi.org/10.1016/b978-0-9830791-2-5.50018-9
  4. Jensen, R. G., Clark, R. W. (1988). Lipid Composition and Properties. Fundamentals of Dairy Chemistry, 171–213. doi: https://doi.org/10.1007/978-1-4615-7050-9_4
  5. Lopez, C., Bourgaux, C., Lesieur, P., Riaublanc, A., Ollivon, M. (2006). Milk fat and primary fractions obtained by dry fractionation. Chemistry and Physics of Lipids, 144 (1), 17–33. doi: https://doi.org/10.1016/j.chemphyslip.2006.06.002
  6. Lopez, C., Briard-Bion, V., Camier, B., Gassi, J.-Y. (2006). Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study. Journal of Dairy Science, 89 (8), 2894–2910. doi: https://doi.org/10.3168/jds.s0022-0302(06)72562-0
  7. Ostrowska-Ligęza, E., Brozio, S., Bryś, J., Głowacka, R., Górska, A., Mańko-Jurkowska, D., & Wirkowska-Wojdyła, M. (2019). The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter. Zeszyty Problemowe Postępów Nauk Rolniczych, 596, 45–54. doi: https://doi.org/10.22630/zppnr.2019.596.5
  8. Ten Grotenhuis, E., van Aken, G. A., van Malssen, K. F., Schenk, H. (1999). Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. Journal of the American Oil Chemists’ Society, 76 (9), 1031–1039. doi: https://doi.org/10.1007/s11746-999-0201-5
  9. Wright, A. J., Hartel, R. W., Narine, S. S., Marangoni, A. G. (2000). The effect of minor components on milk fat crystallization. Journal of the American Oil Chemists’ Society, 77 (5), 463–475. doi: https://doi.org/10.1007/s11746-000-0075-8
  10. Lopez, C., Riaublanc, A., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M. (2001). Definition of a model fat for crystallization-in-emulsion studies. Journal of the American Oil Chemists’ Society, 78 (12), 1233–1244. doi: https://doi.org/10.1007/s11745-001-0419-4
  11. Saldana, M. D. A., Martinez-Monteagudo, S. I. (2013). Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications. Applications of Calorimetry in a Wide Context – Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry. doi: https://doi.org/10.5772/54486
  12. Bryś, J., Wirkowska, M., Górska, A., Ostrowska-Ligęza, E., Bryś, A., Koczoń, P. (2012). The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats. Journal of Thermal Analysis and Calorimetry, 112 (1), 481–487. doi: https://doi.org/10.1007/s10973-012-2794-4
  13. Boselli, E., Velazco, V., Fiorenza Caboni, M., Lercker, G. (2001). Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. Journal of Chromatography A, 917 (1-2), 239–244. doi: https://doi.org/10.1016/s0021-9673(01)00688-4
  14. Folch, J., Lees, M., Stanley, G. H. S. (1957). A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226 (1), 497–509. doi: https://doi.org/10.1016/s0021-9258(18)64849-5
  15. Wirkowska, M., Ostrowska-Ligęza, E., Górska, A., Koczoń, P. (2012). Thermal properties of fats extracted from powdered baby formulas. Journal of Thermal Analysis and Calorimetry, 110 (1), 137–143. doi: https://doi.org/10.1007/s10973-012-2245-2
  16. Sun, Y., Dai, C., Shi, S., Zheng, Y., Wei, W., Cai, D. (2018). Composition analysis and antioxidant activity of essential oils, lipids and polysaccharides in different phenotypes of Lepidium meyenii. Journal of Chromatography B, 1099, 25–33. doi: https://doi.org/10.1016/j.jchromb.2018.09.010
  17. Chrostek, T. (2016). The Influence of the Heating and Cooling Rates on the Temperature of the Phase Transitions. Available at: https://depot.ceon.pl/bitstream/handle/123456789/10665/6_Chrostek.pdf?isAllowed=y&sequence=1
  18. Armand, J. Y., Vergnaud, J. M. (1988). Effect of the value of heating rate in DSC on the kinetic parameters, when there is high enthalpy of reaction. Thermochimica Acta, 131, 15–27. doi: https://doi.org/10.1016/0040-6031(88)80053-4
  19. Mahieux, C. A. (2006). Effect of temperature on polymer matrix composites. Environmental Degradation of Industrial Composites, 17–83. doi: https://doi.org/10.1016/b978-185617447-3/50027-x
  20. Pardauil, J. J. R., Souza, L. K. C., Molfetta, F. A., Zamian, J. R., Rocha Filho, G. N., da Costa, C. E. F. (2011). Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresource Technology, 102 (10), 5873–5877. doi: https://doi.org/10.1016/j.biortech.2011.02.022
  21. Afoakwa, E. O., Paterson, A., Fowler, M., Vieira, J. (2008). Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Food Research International, 41 (7), 751–757. doi: https://doi.org/10.1016/j.foodres.2008.05.009
  22. Ostrowska-Ligęza, E., Marzec, A., Górska, A., Wirkowska-Wojdyła, M., Bryś, J., Rejch, A., Czarkowska, K. (2019). A comparative study of thermal and textural properties of milk, white and dark chocolates. Thermochimica Acta, 671, 60–69. doi: https://doi.org/10.1016/j.tca.2018.11.005
  23. Pan, P., Kai, W., Zhu, B., Dong, T., Inoue, Y. (2007). Polymorphous Crystallization and Multiple Melting Behavior of Poly(l-lactide): Molecular Weight Dependence. Macromolecules, 40 (19), 6898–6905. doi: https://doi.org/10.1021/ma071258d
  24. Roy, S., Sarma, B., Nangia, A., Wagner, M., Riesen, R. (2007). The characterization of polymorphs by thermal analysis. Mettler Toledo User Com., 25, 9–13. Available at: https://www.researchgate.net/publication/235333525_The_characterization_of_polymorphs_by_thermal_analysis
  25. Kim, E. H.-J., Chen, X. D., Pearce, D. (2009). Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage. Journal of Food Engineering, 94 (2), 182–191. doi: https://doi.org/10.1016/j.jfoodeng.2008.12.001

Downloads

Published

2021-10-20

How to Cite

Shamilova, M., & Hajiyeva, S. (2021). Analysis of DSC (differential scanning calorimetry) thermograms of milk fat. Technology Audit and Production Reserves, 5(3(61), 36–39. https://doi.org/10.15587/2706-5448.2021.242804

Issue

Vol. 5 No. 3(61) (2021): Chemical engineering

Section

Food Production Technology: Reports on Research Projects

License

Copyright (c) 2021 Maltam Shamilova, Sevinj Hajiyeva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.