A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska
{"title":"不同工艺制得的β-乳球蛋白-维生素D3复合物的热性质","authors":"A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska","doi":"10.5755/J01.CT.61.3.2664","DOIUrl":null,"url":null,"abstract":"The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"419 1","pages":"22-26"},"PeriodicalIF":0.0000,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Thermal properties of β-lactoglobulin-vitamin D3 complexes obtained by different technological processes\",\"authors\":\"A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska\",\"doi\":\"10.5755/J01.CT.61.3.2664\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664\",\"PeriodicalId\":22505,\"journal\":{\"name\":\"the Chemical Technology\",\"volume\":\"419 1\",\"pages\":\"22-26\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-10-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"the Chemical Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5755/J01.CT.61.3.2664\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"the Chemical Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5755/J01.CT.61.3.2664","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Thermal properties of β-lactoglobulin-vitamin D3 complexes obtained by different technological processes
The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
