Analytical Methods: Differential Scanning Calorimetry

P. Zhou; T. P. Labuza

doi:10.1016/B978-0-12-374407-4.00026-1

Analytical Methods: Differential Scanning Calorimetry

P. Zhou, T. P. Labuza

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

7 Scopus citations

Abstract

Differential scanning calorimetry (DSC) is one of the most useful analytical tools to investigate the thermal properties and phase/state changes of dairy ingredients and related products. The major application of DSC in the dairy area is to determine the phase transitions of dairy ingredients or products during processing and storage, which include the glass transition and crystallization of lactose, the crystallization and melting of milk fat, the glass transition temperature (T_g) and denaturation of dairy proteins, and the physical state of water molecules interacting with dairy proteins. Information obtained through DSC can assist in understanding the physical and chemical stability of dairy components.

Original language	English (US)
Title of host publication	Encyclopedia of Dairy Sciences
Subtitle of host publication	Second Edition
Publisher	Elsevier Inc.
Pages	256-263
Number of pages	8
ISBN (Electronic)	9780123744029
ISBN (Print)	9780123744074
DOIs	https://doi.org/10.1016/B978-0-12-374407-4.00026-1
State	Published - Jan 1 2011

Bibliographical note

Publisher Copyright:
© 2011 Elsevier Ltd All rights reserved.

Keywords

Crystallization
Dairy
Denaturation
Differential scanning calorimetry
Fat
Glass transition
Lactose
Melting
Phase transition
Physical state
Protein
Stability
Water

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10.1016/B978-0-12-374407-4.00026-1

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AU - Labuza, T. P.

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N2 - Differential scanning calorimetry (DSC) is one of the most useful analytical tools to investigate the thermal properties and phase/state changes of dairy ingredients and related products. The major application of DSC in the dairy area is to determine the phase transitions of dairy ingredients or products during processing and storage, which include the glass transition and crystallization of lactose, the crystallization and melting of milk fat, the glass transition temperature (Tg) and denaturation of dairy proteins, and the physical state of water molecules interacting with dairy proteins. Information obtained through DSC can assist in understanding the physical and chemical stability of dairy components.

AB - Differential scanning calorimetry (DSC) is one of the most useful analytical tools to investigate the thermal properties and phase/state changes of dairy ingredients and related products. The major application of DSC in the dairy area is to determine the phase transitions of dairy ingredients or products during processing and storage, which include the glass transition and crystallization of lactose, the crystallization and melting of milk fat, the glass transition temperature (Tg) and denaturation of dairy proteins, and the physical state of water molecules interacting with dairy proteins. Information obtained through DSC can assist in understanding the physical and chemical stability of dairy components.

KW - Crystallization

KW - Dairy

KW - Denaturation

KW - Differential scanning calorimetry

KW - Fat

KW - Glass transition

KW - Lactose

KW - Melting

KW - Phase transition

KW - Physical state

KW - Protein

KW - Stability

KW - Water

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SN - 9780123744074

SP - 256

EP - 263

BT - Encyclopedia of Dairy Sciences

PB - Elsevier Inc.

ER -

Analytical Methods: Differential Scanning Calorimetry

Abstract

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