Journal
FOOD CHEMISTRY
Volume 220, Issue -, Pages 295-298Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.018
Keywords
Lactulose; Lactobionic acid; Thermal analysis; Kinetic studies; X-ray; FTIR
Funding
- CNPq, Brazil [483165/2013-1]
- CAPES, Brazil
Ask authors/readers for more resources
Lactose is obtained as a by-product from whey. It is a source of several derivatives, including lactulose and lactobionic acid. These two compounds were analysed by using the following techniques: thermogravimetry/derivative thermogravimetry (TG/DTG), differential scanning calorimetry coupled with optical microscope (DSC-thermomicroscopy), infrared spectroscopy (FTIR) and X-ray diffractometry (XRD). The DSC technique coupled with microscopy made it possible to observe that the lactobionic acid showed several thermal events upon decomposition, which occurred at temperatures higher than 50 degrees C. The lactulose began to decompose above 180 degrees C. The DSC curve was used to calculate the purity of the lactulose (according to Van't Hoff equation), which was 98% and the melting point peak occurred at 171 degrees C. The lactulose showed crystalline behaviour that was different to that of the lactobionic acid, which was attributed to its high hygroscopicity. Purity of lactobionic acid was not calculated because the decomposition occurred in consecutive stages. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available