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

Sergeev A 1 , Shilkina N 2 , Motyakin M 3 , Barashkova I 4 , Zaborova V 5 , Kanina K 6 Show all authors , Dunchenko N 7 , Krasulya O 8 , Yusof NSM 9

Affiliations 

  • 1 N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia. Electronic address: nismpa@mail.ru
  • 2 N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia. Electronic address: tashi05@list.ru
  • 3 N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia; Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Moscow 119334, Russia. Electronic address: motyakin@mail.ru
  • 4 N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Moscow 119991, Russia. Electronic address: irbarashk@rambler.ru
  • 5 Sechenov First Moscow State Medical University, Moscow 119991, Russia; Moscow Institute of Physics and Technology (National Research University), Moscow Region 141700, Russia. Electronic address: vaz111v@gmail.ru
  • 6 Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia. Electronic address: kseniya.kanina.91@mail.ru
  • 7 Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia. Electronic address: ndunchenko@rgau-msha.ru
  • 8 Russian State Agrarian University-Moscow Agricultural Timiryazev Academy, Moscow 127550, Russia. Electronic address: okrasulya@mail.ru
  • 9 Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia. Electronic address: adah@um.edu.my
Ultrason Sonochem, 2021 Oct;78:105751.
PMID: 34534797 DOI: 10.1016/j.ultsonch.2021.105751

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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